Main ingredients
Chicken breast (tenderloin) 250 grams
Wood ear (hair) 80 grams
Carrot 80 grams
Supplementary ingredients
Spring onion 15 grams
Carrot 80 grams <
Persimmon Pepper 50g
Side Ingredients
Scallion 15g
Starch 8g
Water 15g
Ginger 15g
Garlic 15g
Balsamic Vinegar 25g
Sugar 25g
Soy Sauce 15g
Material Wine 15g
Step 3
Put all the auxiliary ingredients of the sauce modulation bowl spare
Step 4
Bean paste spare
Step 5
All the ingredients ready, the pan dripped into the 15g of oil, heat, turn off the fire, in the meat placed in the pan, so as to prevent sticking to the pan, stir frying after the meat spatula out of the reserve
Step 5
All the ingredients ready, the pot into 15g of oil, burn off the fire, the meat placed in the pot, this prevents sticking to the pan, frying, spatula out of the meat spare
The meat is cooked
Step 7
Rebrush the pan, heat the pan and pour in a little bit of oil, stir-fry the red bean paste, then add green onions, ginger and garlic, and stir-fry to get the aroma
Step 8
Pour the vegetables into the pan, and stir-fry for two minutes, and then the carrots will be softened a little
Step 9
Step 9
The meat is cooked, but it's not ready for the pan, so you don't want to eat it.
Add the shredded pork and stir-fry for about two minutes
Step 10
Stir-fry and then drizzle in the sauce
Step 11
Stir-fry well and then remove from the pot
Step 12
Perfection
Finish of Fish-Scented Shredded Pork (Chicken Breast version)
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Cooking tips
Note: vinegar is best to use balsamic vinegar, otherwise the taste will be slightly different
My ginger is cut into slices because some people in the family do not like to eat ginger, this line of convenience to eat when picking it out, do not add ginger I think it is not quite OK, because the ginger can be a very good coverage of the fishy flavor of the shredded pork
This is the first time that I've seen this kind of meat in the kitchen.