How to make fish-flavored shredded pork

Lean pork; black fungus; carrots; spring bamboo shoots; green onions; ginger; garlic cloves;

Hot sauce (optional); raw soy sauce; dark soy sauce; vinegar; cooking wine; sugar; salt; sesame oil; cornstarch; water;

Fish-flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has a fish aroma, and its taste is made from condiments.

Methods and steps

1 Prepare materials.

2 Soak the black fungus and cut into small pieces, peel and grate the carrots, and shred the spring bamboo shoots; chop the green onions, and dice the ginger and garlic cloves; wash and drain the pork, cut into thin strips, and add a little cornstarch to make it dizzy. Mix well and set aside; make sauce: light soy sauce, a little dark soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, chopped green onion, cornstarch, water. You can adjust the proportion yourself and taste it with your mouth.

3 Put an appropriate amount of oil in the pot, add the shredded pork, stir-fry until it changes color and serve. Reserve the oil, add chopped green onion, garlic and ginger, a spoonful of chili sauce, and stir-fry over high heat until fragrant.

4 Add the black fungus and stir-fry over high heat. Add the shredded pork and stir-fry over high heat. Add shredded carrots and spring bamboo shoots and stir-fry over high heat; pour in the sauce prepared previously.

5 Stir-fry until the flavor comes out!

6 Reminders: 1. The pork I used should not be tenderloin, but pure lean leg meat; 2. Pay attention when mixing the sauce, use less dark soy sauce, it will have too much influence. The color and taste of the dessert should be sour or sour, depending on what you like; when frying, put the black fungus in first and fry it so that it doesn't taste too raw.

70% of the dishes are red in color, tender in texture, fresh in quality and rich in fish flavor.