【sichuan Cuisine】shredded Pork with Fish Flavor

Name: 【sichuan Cuisine】shredded Pork with Fish Flavor
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Tenderloin; 1 Zizania; Some carrot; Some Black Fungus; 2g salt; 20g Sugar; 20g Vinegar; 1 tablespoon Sichuan Hot Sauce; 1g Chicken Essence; 1 tablespoon Cooking Wine; a little chopped green onion; 2 tablets ginger; Some Dried chili; Some Soy sauce; Some pepper; Some Water starch; 30g Vegetable oil

by Li Li Xiao Di Dimple

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The ingredients for "Yuxiang Pork Shredded" are very simple. Scallion, ginger and garlic are essential. The ratio of sweet and sour must be mastered. Pickle sauce and hot sauce should be put in the proportion of the main ingredients. As long as these are mastered, the smell of fish will be natural. prominent."

【sichuan Cuisine】shredded Pork with Fish Flavor

1. Prepared materials.

【sichuan Cuisine】shredded Pork with Fish Flavor recipe

2. Wash tenderloin and shred. Peel the water chestnuts, wash and shred. Peel the carrots, wash and shred. Wash and shred black fungus soaked hair. Mince garlic. Wash ginger and mince. Wash dried chili and mince. Add vinegar, sugar, light soy sauce, cooking wine, chicken essence, salt, water starch, chopped green onion, minced garlic and a little water to the bowl and mix thoroughly.

3. The shredded pork is marinated repeatedly with salt, pepper, cooking wine, chicken essence and water starch for 10 minutes. Heat the pan with cold oil, add the silky meat and fry until the color changes.

4. Add dried chili and Sichuan hot sauce to the pot and stir fry until it becomes red.

5. Add in the minced ginger and minced garlic and stir-fry to get the fragrance.

6. Saute the green onion, ginger and garlic and then pour into the black fungus shreds, carrot shreds and rice white shreds, stir-fry well, then pour in the tuned "fish-flavored juice"