#trust的美木耳试吃#fish-flavored Shredded Pork

Name: #trust的美木耳试吃#fish-flavored Shredded Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork Plum; 10g Black Fungus; 60g carrot; 60g garlic; 1 tablespoon Pixian Doubanjiang; 2s Chives; 1 tablespoon Soy sauce; 2 tablespoons Rice vinegar; 3 tablespoons Sugar; a little White pepper; 1g salt; 1 tsp Chicken Essence; 1 tablespoon starch; 2 tablets ginger; 2 tablespoons Cooking Wine

by Mom Nini

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The family likes to eat fish-flavored shredded pork, but there are meat and vegetables, and the taste of fish can be tasted without the fish, and the color and fragrance are excellent, which is very good for dinner.
It’s best to use autumn fungus from 【The Beauty of Trust·】to make this dish. The fungus is autumn fungus. After soaking, they are all small bowl-shaped, completely rootless fungus, and they are thick and delicious. "

#trust的美木耳试吃#fish-flavored Shredded Pork

1. Soak the black fungus in warm water for 2-4 hours, and wash it off after soaking

#trust的美木耳试吃#fish-flavored Shredded Pork recipe

2. Shredded pork plum meat

3. Grab the sizing by hand and add a few drops of cooking oil to marinate for 5 minutes

4. Add 1 gram of salt, 1 teaspoon of cooking wine, a little white pepper, 1 teaspoon of starch, 1 tablespoon of water

5. Shredded fungus

6. Shred garlic moss, shred carrot

7. Chop chives, mince ginger and garlic

8. Add 1 spoon of light soy sauce and 2 spoons of rice vinegar to a small bowl

9. 3 spoons of sugar

10. Add appropriate amount of water, half of the chives, and 1 teaspoon of starch

11. Mix 1 teaspoon of chicken essence and set aside

12. Heat the pan with cold oil, heat it to 40% to 50% heat, add the shredded pork (don’t turn it first to avoid the paste)

13. Add the diced shallots, half of the ginger and minced garlic in about 10 seconds, cook in the cooking wine and stir well

14. After the shredded pork becomes pink and white, take out the shredded pork and set aside

15. Add oil to the original pot and put the Pixian bean paste on a low fire

16. After sautéing the red oil, add half of the ginger and minced garlic and stir fry for a fragrance

17. Add the vegetables and stir well

18. Add the shredded pork and stir fry for about 1 minute

19. Pour the juice into the bowl and collect the juice evenly and then it can be out of the pot

20. Served with rice, do you want a serving?

Tips:
1. The fungus should be soaked in warm water for 2-4 hours before cooking.
2. When frying shredded pork, it should be heated 40 to 50%, so that the shredded pork will be softer and tender.
3. This dish will taste better with pickled or chopped peppers.