I think the key to this dish is to cut the shredded pork. It must be fine and fine. I originally made it last night. The shredded pork was cut very finely, but because of the bad lighting at night, it didn’t look good when it was photographed. I made it again at noon today. I took a picture of the finished product, and the shredded pork was cut at will, and the taste is not as good as the fine cut last night.Personal Food Weibo: Wu Xiaochu’s life notes, one dish every day
How to make fish flavored pork
Wash the lean meat, first cut into thin slices, then cut into filaments, rinse off the blood in water, drain, add egg white, cornstarch, and cooking wine and marinate for 5 minutes. Cut garlic and ginger into shreds, soak dried fungus in advance and cut into shreds. Cut carrots and green peppers into fine shreds. Mix 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of vinegar, and 2 tablespoons of white sugar into fish sauce for later use.
Add oil in the pot, add 1 tablespoon of bean paste and stir fry to get the red oil, then add ginger and garlic to explode the fragrance
Add the marinated pork and stir fry for 1 minute
Add green pepper and carrot shreds, continue to stir-fry on high heat for 1 minute, then pour in the previously adjusted juice, boil dry and stir-fry for 30 seconds, then add salt and chicken essence to serve.
Fish Flavored Pork
- 300 g Lean Pork (Tenderloin is best)
- Bell pepper
- Dried fungus
- Corn flour
- soy sauce
- dark soy sauce
- Pixian Bean Paste
- cooking wine
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