Method for making fish-flavored shredded pork
I. Materials used
Ingredients: pork tenderloin 100g, Pleurotus eryngii 1, pepper 1, a little fungus (soaked in water), carrot 1.
Accessories: 3 dried peppers, chopped green onion 1, Jiang Mo 1, 2 cloves of garlic, salt 1 tsp, sugar 1 tsp, corn starch 1 tsp, Chili sauce 1 tsp, and vegetable oil.
Second, practice.
1. Soak auricularia auricula in water first, and prepare the sauce in a bowl: 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of rice vinegar and 1 tablespoon of chili sauce.
2. Prepare other ingredients: shred pork and marinate it with corn starch, salt and cooking wine; Shred auricularia auricula, carrot, pepper and Pleurotus eryngii; Chop onion, ginger and garlic.
3. Pour the vegetable oil into the pot, pour the oil into the hot pot, stir-fry the pork with low fire until it becomes discolored, and take it out for later use.
4. Pour vegetable oil into the pot, put oil in the hot pot, add pepper, onion, ginger and minced garlic and stir-fry until fragrant.
5. Turn on medium heat, add shredded carrot and shredded fungus and stir fry for 1-2 minutes.
6. Add Pleurotus eryngii, stir well and bake for 5 minutes.
7. After the Pleurotus eryngii becomes soft, add shredded pepper and freshly fried shredded pork, and stir fry a few times.
8, stir fry a few times, you can add the prepared sauce (stir the sauce evenly before blanking), stir fry over high fire, turn off the fire when it is sticky, and serve.