The method of fish-flavored shredded pork
I. Materials used
Ingredients: pork tenderloin 1 00g, Pleurotus eryngii 1 piece, pepper 1 piece, a little fungus (soaked in water), carrot1piece.
Accessories: 3 dried peppers, scallion 1 small pieces, ginger 1 small pieces, 2 cloves of garlic, salt 1 spoon, sugar 1 spoon, corn starch 1 spoon, Chili sauce 1 spoon, and 2 spoons of vegetable oil.
Second, the practice
1, soak the auricularia auricula in water first, and take a bowl to prepare the sauce: 2 tablespoons of soy sauce, 2 tablespoons of soy sauce 1 spoon, 2 tablespoons of salt 1 tablespoon of sugar 1 tablespoon, rice vinegar 1 tablespoon, and Chili sauce1tablespoon.
2. Prepare other ingredients: pork is shredded and marinated with corn starch, salt and cooking wine; auricularia auricula, carrot, pepper and Pleurotus eryngii are shredded; onion, ginger and garlic are minced.
3. Pour vegetable oil into the pot, pour oil into the hot pot, stir-fry the pork with low heat until it changes color, and take it out for later use.
4. Pour vegetable oil into the pot, add oil to the hot pot, add pepper, onion, ginger and minced garlic and stir-fry until fragrant.
5. Turn on medium heat, add shredded carrots and shredded fungus and stir fry for 1-2 minutes.
6. Add Pleurotus eryngii, stir-fry evenly and bake for 5 minutes.
7. After the Pleurotus eryngii becomes soft, add the shredded pepper and the shredded pork that has just been stir-fried, and stir-fry a few times.
8, stir fry a few times, you can put in the prepared sauce (stir the sauce evenly again before blanking), stir fry over high fire, turn off the fire and take it out of the pot when it is sticky, and serve it on a plate.