Home-cooked method of fish-flavored shredded pork
Ingredients: pork tenderloin, winter bamboo shoots, carrots and black fungus.
Ingredients: salt, soy sauce, vinegar, sugar, starch, water, cooking wine, garlic, ginger, onion, vegetable oil, Pixian bean paste.
The specific steps are as follows:
Shredding tenderloin, soaking in cold water until bleeding water, and soaking auricularia auricula in warm water.
Second, add cooking wine, starch, salt and a little vegetable oil to the shredded pork and marinate for half an hour.
Third, carrots, bamboo shoots and black fungus are shredded for later use.
4. Mix fish sauce: Chop ginger, onion and garlic, add 1 tbsp salt, 1 tbsp starch, 3 tbsp soy sauce, 4 tbsp sugar, 4 tbsp vinegar and 5 tbsp water and mix well.
5. Pour the hot oil in the hot pot into the shredded pork and stir-fry until the shredded pork turns white.
6. Turn to medium heat and add Pixian bean paste to stir-fry red oil.
7. Add carrots, bamboo shoots and shredded black fungus and stir-fry until cooked.
Eight, pour in the prepared fish flavor juice, stir fry evenly for about one minute before serving.