Fish-flavored shredded pork

Overview

There is no fish, but it tastes like fish.

Tags

• hot dishes
• chinese banquet
• old man
• sichuan cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• famous dishes
• cooking wine
• doubanjiang
• garlic cloves
• ginger
• green onions
• light soy sauce
• oyster sauce
• pork tenderloin
• starch
• vinegar
• water fungus
• white sugar
• bamboo shoots
• salt

Ingredients

Steps

1. 1 The main materials are ready. Cut the tenderloin, bamboo shoots, and fungus into shreds, shred the green onions, and mince the garlic and ginger slices and set aside;

   

2. 2 Add salt, cooking wine and a little starch to the shredded pork and marinate for 10 minutes;

   

3. 3 Mix oyster sauce, light soy sauce, vinegar, sugar, and bean paste to form a sauce. Add the remaining gravy powder to water to make gravy and set aside;

   

4. 4 Heat the oil in a wok, add onion, ginger and garlic and saute until fragrant;

   

5. 5 Add the shredded pork and stir-fry until the shredded pork turns white;

   

6. 6 Add the mixed sauce and stir-fry evenly, then add shredded bamboo shoots and fungus shreds;

   

7. 7 Add water to a small bowl containing the sauce, then add the gravy and stir-fry until the sauce thickens.