The preparation of fish-flavored shredded pork is simple and is a common dish in the recipes of Gourmet Jiere. The taste of fish-flavored shredded pork is fish-flavored, and the method is dry-fried. But what is the best way to make fish-flavored shredded pork? When eating, it mainly depends on your own taste habits and adjust the details. Let yourself make this fish-flavored shredded pork according to your feelings~~

Ingredients: 300g pork tenderloin, 10 black fungus, 10 bamboo shoots, 200g minced green onion 1 tablespoon (15g) minced ginger 1 tablespoon (15g) minced garlic 1 tablespoon (15g) 4 tablespoons minced pepper (60g)

Seasoning: 1 tablespoon soy sauce (15ml) vinegar 2 tablespoons (30ml) cooking wine 1 teaspoon (5ml) sugar 1 tablespoon (15ml) salt 1/2 teaspoon (3g) sesame oil 1/2 teaspoon (3ml) 3 tablespoons water (45ml) 4 tablespoons water starch (60ml, used in 2 times)

Method:

1) Shred the pork tenderloin. Soak black fungus in warm water at 40 degrees Celsius, wash and cut into shreds. Shred the bamboo shoots. Finely mince onion, ginger and garlic.

2) Put the shredded pork into a bowl, add water and starch, mix well and marinate for 5 minutes. Put the minced green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, stir well and set aside.

3) Heat the pan and pour in the oil. When the oil is 70% hot, add the shredded meat and stir-fry until the shredded meat changes color and becomes dehydrated. Use a shovel to shovel to one side of the pan and pour in the garlic. Stir-fry the minced ginger and chopped pepper until fragrant, then mix with the shredded pork.

4) Pour in shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry from bottom to top for 20 seconds, wait until the soup is slightly sticky and take it out of the pot.

Long talk:

**When cutting meat, remember the famous saying of "cutting cattle and sheep horizontally and pigs vertically". That is to say, the pork should be cut along the grain of the meat.

**When soaking the fungus, you can sprinkle some starch in the water to make it easier to clean the impurities on the fungus.

**Be sure to prepare the sauce in advance and set aside. When frying this dish, if you add the seasonings little by little, it will delay the time, and the texture of the shredded pork and the taste of the whole dish will be different.

{Decomposing...}

Shred the pork tenderloin. Soak black fungus in warm water at 40 degrees Celsius, wash and cut into shreds. Shred the bamboo shoots. Finely mince onion, ginger and garlic. Put the shredded pork into a bowl, add water starch, mix well and marinate for 5 minutes. Put the minced green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, stir well and set aside.

The preparation of fish-flavored shredded pork is simple and is a common dish in the recipes of Gourmet Jiere. The taste of fish-flavored shredded pork is fish-flavored, and the method is dry-fried. But what is the best way to make fish-flavored shredded pork? When eating, adjust the details according to your own taste habits, and let yourself make this fish-flavored shredded pork according to your feelings~~

Heat the pan and pour in the oil. When the oil is 70% hot, pour in Add the shredded pork and stir-fry until the shredded meat changes color and becomes dehydrated. Use a spatula to shovel to one side of the pot, add minced garlic, ginger and chopped pepper. Stir-fry until fragrant and mix with the shredded pork.

Pour in shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry from bottom to top for 20 seconds, wait until the soup is slightly thick and serve. lt；