Introduction: fish-flavored shredded pork, a classic Sichuan dish, is also very popular throughout the country, fish-flavored is not the presence of fish, but is about sour, spicy, sweet, salty and fragrant! Below I have organized for you the correct way to do the fish and meat threads, I hope it will help you!
Main Ingredients
150 grams of lean meat half a carrot lettuce 1 small section of black fungus moderate
Auxiliary Ingredients
3 pickled peppers Pixin Douban sauce half a spoon of vinegar half a spoon of sugar half a spoon of soy sauce 1 spoon oyster sauce 1 spoon of green onion 2 trees ginger 2 slices of garlic 2 cloves
strong> The practice of shredded pork with fish
1. Prepare the materials, pickled pepper is the kind of supermarkets to buy the canned millet pepper, this time I forgot to put, plus it will be more delicious
2. Lean meat cut into about seven or eight millimeters thick and long about five centimeters long strips, with cooking wine with a little water, a little salt, corn starch grasping the pulp with a little oil and mix well
3. black fungus soaked in advance, and then cut silk, lettuce and carrot shredded, green onion, ginger and garlic chopped, pickled peppers are also cut
4. 1 spoon oyster sauce 1 spoon soy sauce half a spoon of sugar half a spoon of balsamic vinegar half a spoon of half half a spoon of Pixi County Bean Paste mix
5. pot of oil, add onion, ginger, garlic and pickled peppers stirred incense
6. Pour in the shredded meat, medium-high heat, use chopsticks to disperse
7. Quickly stir-fry until the shredded meat turns white, then put out and set aside
8. Stir-fry the shredded carrots and the shredded fungus in the pan with the oil and stir-fry until they are raw
9. Add the shredded lettuce and stir-fry
10. Add shredded meat and stir-fry evenly
11. Pour in the sauce and stir-fry quickly over high heat
12. The sauce is evenly wrapped on the pot, and finally sprinkled with green onions