fried shredded pork with sweet and sour sauce

Shredded pork with fish flavor is named after it. According to legend, it was inspired by shredded pork with pickled peppers. Although it was only created by Sichuan chefs in the Republic of China, it is already a famous dish in Sichuan cuisine. Fish-flavored shredded pork is ruddy in color and full of fish flavor. It tastes salty, sweet, sour and spicy, and the texture of shredded pork is soft and tender, which is a must for next meal.

Raw materials: pork tenderloin, winter bamboo shoots, black fungus, ginger, garlic, chives, vegetable oil, cooking wine, egg white, starch, salt, white sugar, soy sauce, carved wine, white rice vinegar and starch.

Practice steps:

Step 1, wash and prepare the ingredients.

Step 2, cleaning and shredding the ridge.

Step 3: Soak in clean water for 1 hour, change the water for 2-3 times in the middle, and take out the shredded pork.

Step 4, add salt and cooking wine to the shredded pork, mix well, add egg white, and fully grasp it by hand until it is mixed, so that the shredded pork will be smoother and tender.

Step 5, add 3 grams of starch to the shredded pork, and continue to grab it evenly. Finally, add cooking oil, grab it again and put it in the refrigerator for refrigeration.

Step 6: Wash and shred auricularia auricula, mince ginger and garlic respectively, and chop pickled peppers.

Step 7, make seasoning juice: add white sugar, soy sauce, carved wine, white rice vinegar and 2g starch into the bowl and mix well.

Step 8, take another small pot and bring the water to a boil. Blanch the shredded winter bamboo shoots to remove the bitter taste and take them out for later use.

Step 9, take the oil pan, pour in the right amount of oil, add the marinated shredded pork when it is 50% hot, and the fire will quickly spread to white.

Step 10: Push the shredded pork to one side of the pot, add pickled peppers to the other side and stir-fry to give a fragrance, then mix with the shredded pork and stir-fry.

Step 1 1, add Jiang Mo and minced garlic and stir-fry until fragrant; Add shredded auricularia auricula and shredded winter bamboo shoots, stir well, pour in fish sauce, and stir well quickly.

Step 12, sprinkle chopped green onion and stir-fry for a few times.

Step 13: Take out the pan and serve the plate.

Tips:

1, tenderloin is the first choice, and it tastes fresh and tender. Chop the pickled peppers carefully before cooking, so as to fry bright red oil. 2. Stir-fry the fish-flavored shredded pork, stir-fry it quickly, the fire should be big enough, and the pot should be full of gas. 3, fish-flavored shredded pork pays attention to "seeing oil but not soup", and the proportion of seasonings in fish-flavored juice should be well balanced. Ginger and garlic should be chopped, fried with pickled peppers until crispy and spicy, and at the same time, people will not feel spicy after eating them.