Name: The Fish-flavored Shredded Pork is Extremely Classic and Delicious.
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Tenderloin; A paragraph carrot; 3 flowers Dried fungus; piece green pepper; piece Fresh bamboo shoots; Some Doubanjiang; Some oil; Some sesame oil; Some starch; Some Balsamic vinegar; Some salt; Some Egg white; Some Soy sauce; Some Sugar; Some black pepper powder; 3 petals garlic; 4 Pickled peppers; piece ginger; 5s Shallots

The Fish-flavored Shredded Pork is Extremely Classic and Delicious.

by Fun _

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Fish-flavored pork shreds is a famous dish in Sichuan cuisine. It is slightly spicy and sweet, and it is very delicious. I once had a friend who loved this dish very much. It is a must-order dish every time, but I don't like cooking outside. I think the amount of oil and sugar is too much, which is a bit greasy. So I started to practice, I made this fish-flavored shredded pork with less oil, less sugar, and a little more ingredients, so that it is more nutritious and fits the concept of healthy diet. There are differences in practice, and the one that suits you is the best. Let’s share this fish-flavored pork shredded dish I made. "

The Fish-flavored Shredded Pork is Extremely Classic and Delicious.

1. Prepare the raw materials, soak the dried fungus in cold water in advance.

2. Cut the tenderloin into shreds, add a little salt, black pepper, appropriate amount of sesame oil, egg white, and starch. Grab well and set aside.

3. Cut fresh bamboo shoots into thin filaments.

4. Cut the fungus, carrots, and green peppers into shreds.

5. Cut the ginger and pickled peppers into thin strips, cut the shallots into sections, cut the green onion leaves into chopped green onions, chop the garlic into the mince, and finely chop the bean paste.

6. In the pot, boil, put in the shredded bamboo shoots and blanch them for later use.

7. Heat the pot, add an appropriate amount of oil to 60% heat, add a little minced garlic and sauté.

8. Add pork shreds and stir fry to change color.

9. Add shredded bamboo shoots, shredded carrots, and green peppers, stir fry together until the color changes, and set aside.

10. Add appropriate amount of oil to the pot again, add minced garlic and bean paste, and stir-fry slowly to get the red oil.

11. Add shredded ginger, green onion, pickled pepper, add appropriate amount of light soy sauce, balsamic vinegar, a little sugar, and stir fry for a fragrance.

12. Pour in the previously fried shredded pork and stir-fry evenly.

13. Go ahead!

Tips:
1. Blanching bamboo shoots in water can reduce the content of oxalic acid and have a better taste;

2. The bean paste is saltier, so less salt should be added when marinating the shredded pork, and no more salt should be added during the subsequent production process.