Sichuan Cuisine Classic-shredded Pork with Fish Flavor

Name: Sichuan Cuisine Classic-shredded Pork with Fish Flavor
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Tenderloin; Some carrot; 1/2 Hot pepper; Some Winter bamboo shoots; 6s Black fungus (soaked hair); 3 tablespoons Vinegar (fish spice); 2 tbsp Light soy sauce (fish spice); 2～4 tablespoons Water (fish spice); Some (don't put too much) Starch (fish spice); 1 tablespoon Chopped pepper; 1 tsp Pixian Douban (can be omitted); Some Cooking wine (marinated meat); Some Light soy sauce (marinated meat); About half Egg white (marinated meat); Some Vegetable oil (marinated meat); Some (don't put too much) Starch (marinated meat); 3 tablespoons Sugar (fish spice)

by King Durian

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Yuxiang pork shreds can be said to be a classic representative of Sichuan cuisine, and even foreigners who can count Chinese cuisine must have it!
But fish-flavored shredded pork does not only belong to the restaurant, you can also make it yourself at home, and the taste is definitely not inferior to the restaurant!

Sichuan Cuisine Classic-shredded Pork with Fish Flavor

1. Cut shredded pork, mix well with cooking wine, light soy sauce, egg white, vegetable oil, starch, and marinate

Sichuan Cuisine Classic-shredded Pork with Fish Flavor recipe

2. Chili, bamboo shoots (onion), carrots, fungus, shredded and set aside

3. Fish spice: sugar: vinegar: light soy sauce=3:3:2
I use old Shanxi vinegar, which is better than normal acetic acid, so I have to adjust the amount of vinegar according to my household vinegar.

4. Make oil in a wok, fry the shredded pork until it changes color, and set aside

5. Re-make oil in the pot, add chopped pepper and Pixian watercress, stir well, then add green onion, ginger, garlic and stir well

6. Add shredded garnish and fry until broken

7. Add the fried shredded pork and stir fry

8. Pour in the prepared fish spices (stir well and then pour, because the starch inside will settle), boil it, and get out of the pan

Tips:
The sweet and sour ingredients need to be noted that the amount of water inside can be adjusted according to the amount of stir-fried vegetables.