Fish-flavored shredded pork
Overview
Unexpectedly, I have become more and more greedy in the past two years. I always think about eating and eating, and I don’t care about my weight. My husband said that I love eating and doing. I like this comment very much. It’s my first time to make fish-flavored shredded pork. I’ve read a lot of masterpieces by seniors in the food world. It’s probably not that easy to digest them all in a while. I probably understand the procedure, so let’s try it first
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Ingredients
Steps
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Shred the tenderloin, add cooking wine, a small amount of salt, shredded ginger, green onion, egg white, water starch, mix well and marinate for 20 minutes. Use this time to prepare other ingredients
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Onion, ginger and garlic
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The ingredients at home were in short supply, so I used lettuce instead of bamboo shoots and cut them into shreds together with other ingredients for later use
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First stir-fry the ingredients from the previous part (I see other seniors stir-fry the shredded pork and then stir-fry other vegetables together. You guys have also seen it. I cut the vegetables into large pieces, so I’m afraid they won’t be cooked well, so I stir-fry them first)
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To make sauce, use soy sauce, vinegar, sugar, and a small amount of water starch
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Put oil in the pot, sauté onion, ginger and garlic, stir-fry bean paste
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Pour in shredded pork. The shredded pork this time was cut too thickly, but it was very tender. When frying, use medium heat and use chopsticks to pull it
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When the meat is almost cooked, add the chopped garnishes, stir-fry for two minutes, then add the sauce, turn down the heat and stir-fry for two minutes
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Thumb thump thump thump ~ out of the pot
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I bought some golden pumpkins and my husband cooked millet pumpkin porridge. Like (≧▽≦)/
