1. Wash the fresh lean pork meat, shred it, and squeeze the blood. The thickness and size of the shredded pork is very intuitive in the picture on the right. After cutting it, add a little salt and light soy sauce to get a taste;
2. Add a little bit of water starch and stir well, so that the shredded pork will be tender.
3.
Continue to prepare other ingredients and ingredients, pay attention to the number in the picture below. First cut some ginger and minced garlic, as thin as possible; then cut some shredded lettuce, carrots and black fungus. Many friends here are about to ask, shouldn’t the fish-flavored pork shreds have bamboo shoots (magnolia slices)? indeed! Many versions are so dry, but there are no fresh bamboo shoots in this season. I don't bother to use the magnolia slices with preservatives. In fact, if you make this dish at home, you can use cucumber shreds to match it, so you can be flexible!
The point is the small half-bowl of sauce in Figure 3 below. This is the key to the sweet and sour taste of fish-flavored pork. But don’t worry, the seemingly mysterious things are often very simple: add a little more sugar, vinegar, cornstarch, and a little less salt and a few drops of sesame oil. Just stir well. The amount is flexible, and a secret is selflessly dedicated to everyone: vinegar should be given more appropriately than sugar.
4. Next is the fried meat. Be sure to heat the pan to heat enough before pour the oil, turn to medium-low heat, quickly fry the shredded pork into the pan, and when the shredded pork turns white, immediately pour the ginger and minced garlic and stir fragrant.
5. Another important point is that the shredded pork will gradually get out of water. Turn to high heat. Add half a spoon of Pixian bean paste and stir well. Don't use too much, just a small half spoon. One is to increase the salty taste, and the other is to borrow red. Oil enhances color. Immediately after the bean paste is stir-fried, put the three kinds of shreds into the pot and stir fry quickly. About two minutes or so, you can see that the shredded lettuce and carrots become soft (picture 3 below)
6. Be sure to pay attention to the following steps: When the two kinds of silk are just softened, sprinkle the mixed juice evenly, but don't rush to stir fry or push, keep the fire, pay attention to the picture 3 Chao Dad’s fingers When thicker bubbles appear, it means that the starch in the juice has begun to stick to the glutinous rice. At this time, quickly stir the pot or stir fry for about half a minute, and the effect shown in Figure 4 appears properly. This delicious fish-flavored shredded pork is done, turn off the heat and serve!
Tips:For this dish, the sweet and sour sauce is the key.
As for the standard of this dish, how can I say it! Just look at the picture and comment, it's definitely not worse than many restaurants outside! In fact, fish-flavored shredded pork is not as difficult as many friends imagined. Don’t believe me, would you try it according to Chao Dad’s process?
