Fish-flavored shredded pork
Overview
Every once in a while, my family will make fish-flavored shredded pork and use it to make rolls. When you are lazy, you can also use dried tofu or pancakes instead, which has a unique flavor! Moreover, this dish is rich in connotations and is the best choice for children to eat vegetables!
Tags
- hot dishes
- home cooking
- sichuan cuisine
- farm food
- angelica dahurica
- chicken essence
- dried chili segments
- fungus
- old soy sauce
- oyster sauce
- shredded green onions
- shredded green pepper
- shredded tenderloin
- spicy fresh
- star anise
- starch
- sugar
- very fresh soy sauce
- vinegar
- ketchup
- minced garlic
- pepper
- salt
- sesame oil
- shredded carrots
- white pepper
Ingredients
Steps
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The ingredients are prepared and basically cut into shreds.
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Soak the fungus. After soaking, boil it briefly in boiling water. If the fungus is slightly larger, tear it into small pieces.
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Add starch and a small amount of water to the shredded meat and mix well.
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Heat oil in a pan, add star anise and Angelica dahurica and stir-fry until fragrant.
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Add the shredded pork and stir-fry using chopsticks to break it up.
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When the shredded meat turns pink, add pepper, minced garlic and dried chili pepper and saute until fragrant.
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Add shredded carrots and stir-fry for two seconds.
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Add shredded green pepper and stir-fry quickly for two seconds.
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Add the fungus and stir-fry.
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Add green onions and stir-fry.
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Add the sauce made with the remaining seasonings mentioned above, stir-fry until the flavors are absorbed and the juice is reduced.
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Add the shredded green onions and stir-fry slightly!
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Finished product.
