)
1. Marinate the meat 15 minutes in advance (the marinated sauces are: a little cooking wine, a little salt, a little soy sauce, a little oyster sauce, a little five-spice powder, and a little salt) mainly to remove the fishy meat
)
2. Cut vegetables for later use, as shown in the picture
)
3. Put all the sauces in the sauce mixing bowl and set aside
)
4. Doubanjiang spare
)
5. After all the ingredients are prepared, pour 15g of oil into the pan, heat it and turn off the heat, and place the meat in the pan to prevent sticking to the pan. Scoop the meat out for use after it is cooked.
)
6. Stir-fried pork
)
7. Re-wash the pot, heat the pot with a little oil, stir-fry the bean paste out of the red oil, then add the green onion, ginger and garlic, and fry the flavor
)
8. Pour the vegetables into the pot, stir fry for two minutes, the carrots will slightly soften
)
9. Add the shredded pork and stir fry for about 2 minutes
)
10. Stir-fry and pour in the prepared sauce
)
11. Stir-fry evenly out of the pan
)
12. perfect
)
Tips:Note: The vinegar is best to use balsamic vinegar, otherwise the taste will be slightly different. My ginger is cut into slices, because some people in the family don’t like to eat ginger. When it is convenient to eat, I think it’s not OK without ginger. , Because ginger can well cover the fishy smell of shredded pork.