[tao Li Cooking] A Home-cooked Dish that You Can Never Tire Of, You Must Order Every Meal-shredded Pork with Fish Flavor

Name: [tao Li Cooking] A Home-cooked Dish that You Can Never Tire Of, You Must Order Every Meal-shredded Pork with Fish Flavor
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Tenderloin; Some Winter bamboo shoots; Some ginger; Some Red pickled peppers; Some Vinegar; Some Cooking Wine; Some Fungus; Some shallot; Some garlic; Some Sugar; Some Soy sauce; Some starch

by Peach and plum cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I like fish-flavored shredded pork, just a few simple combinations, but there are meat and vegetables, and the taste of fish can be tasted without the fish, and the color and fragrance are good, it is very good for dinner, it is a home-cooked dish worthy of our life . "

[tao Li Cooking] A Home-cooked Dish that You Can Never Tire Of, You Must Order Every Meal-shredded Pork with Fish Flavor

1. Shred pork tenderloin, add 1 teaspoon of cooking wine, a little salt and water starch, and marinate for 10 minutes

[tao Li Cooking] A Home-cooked Dish that You Can Never Tire Of, You Must Order Every Meal-shredded Pork with Fish Flavor recipe

2. Shred winter bamboo shoots and fungus

3. Pickled red pepper and minced

4. Minced green onion, ginger and garlic

5. 3 teaspoons of sugar, 2 teaspoons of vinegar, 1 teaspoon of light soy sauce, 1 teaspoon of cooking wine, 1/2 teaspoon of starch, 3 tablespoons of water to make juice

6. Pour shredded pork in hot oil and stir-fry until cooked, set aside

7. Pour a little more oil in the pan, add red peppers and stir-fry to get the red oil

8. Add green onion, ginger, garlic and stir fry

9. Add winter bamboo shoots and wood ears and stir fry

10. Pour shredded pork and stir fry,

11. Pour the fish-flavored sauce into the pan and stir well.

Tips:
Winter bamboo shoots can be bought in fresh-keeping packaging, as long as the white calcification material in the center of the bamboo shoots is washed off, without blanching. If you don’t have it, it’s not bad to replace it with water bamboo.
Add some dry starch and foam when the dry fungus is soaked, which can help clear the dirt on the fungus. It is better to soak in warm water before cooking. After soaking, the parts that are still compacted together should not be eaten. Fresh fungus contains toxins and cannot be eaten. Black fungus has an anticoagulant effect, and it is not suitable for people with bleeding disorders. Pregnant women should not eat more.
Try to use pickled peppers or chopped peppers to make this dish. It is best not to use Pixian bean paste. This will make the taste of the dish become very strong, with sauce but not fishy.