Small leaf version of fish-flavored shredded pork
Overview
Love this dish. I remember that after I was in confinement, I went to the Maternity and Infant Hospital for a review. My husband ordered fish-flavored shredded pork for me, and I ate a whole portion by myself. I made it myself today and it tasted pretty good.
Tags
Ingredients
Steps
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Prepare the materials, pick and wash the fungus (soaked in advance), shred it, shred the carrot, cut the onion with a diagonal knife, slice the garlic. When cutting the tenderloin, do not cut it too finely, as it will break easily
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Put the shredded pork into a basin and add cooking wine
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A pinch of salt
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A little bit of pepper
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Add starch
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Mix well and let it sit for ten minutes
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Take a bowl, add appropriate amount of water and dark soy sauce
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Add salt, because the bean paste itself is very salty, so add less. If the taste is lighter, you don’t need to add salt when making the sauce
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Add vinegar. The amount depends on personal preference. I put a little more because I prefer something with a stronger sour taste
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Put a little sugar
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Add chopped green onion and garlic slices
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Add MSG
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Add starch and mix well
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Heat the oil in the pot. The amount of oil should be slightly more than usual for cooking
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Add shredded pork and fry until cooked
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Take out the fried shredded pork and set aside
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Put a small amount of oil in the pot and heat it up (because there is still a lot of oil in the freshly fried shredded pork, just put a little less)
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Add bean paste and stir-fry over low heat until fragrant
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Add the fried shredded pork
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Add shredded carrots and fungus and stir-fry until mature
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Pour in the gravy juice several times to thicken the gravy
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Remove from pan and plate
