Sichuan-flavored Fish-flavored Shredded Pork
1.
Cut pork tenderloin into shreds, use a little salt, pepper, cooking wine, light soy sauce, water starch, pepper powder, and egg white to grab evenly, and let it rest. Mince pickled ginger, pickled peppers, and garlic, put together a tablespoon of bean paste, mince chives, and cut millet into sections for later use.
2.
Soak black fungus and shred, carrots, green peppers, and winter bamboo shoots.
3.
Sugar, vinegar, cooking wine, water, starch (not too much starch, just a little bit, otherwise the dish will be sticky and not refreshing) stir well and set aside.
4.
Heat medium and small, oil temperature is 60% hot, add shredded pork, stir fry, break up, prevent adhesion.
5.
After all the shredded pork has changed color, pull it to both sides, add the bean paste, pickled ginger, pickled pepper, and minced garlic in the middle, stir fry to create a fragrance, and red oil, stir-fry with the shredded pork evenly.
6.
Add the side dishes and the spicy millet and stir fry quickly.
7.
When the vegetables are ripe, pour the juice into a bowl, stir fry to collect the juice, and take it out of the pot.
8.
Plate.
9.
The fish scent is mixed with the flavor of bean paste, the scent of pickled ginger, pepper and garlic, which is very attractive, and it is delicious when paired with rice!
Tips:
I rarely put chicken noodles in my dishes, which is not very healthy, so I basically don’t use it. Friends you like can put it. Sichuan vegetable oil can't be less, if it is less, the vegetable will feel dry. The ratio of sugar to vinegar in fish-flavored shredded pork is very important. The sweet or sour ones often eaten in restaurants make the whole dish greatly compromised. So the sweet and sour ratio is very important, and you can also make adjustments according to your own taste. The bean paste is very salty, so be sure not to add too much salt.
