Fish-flavored shredded pork

Overview

Fish-flavored shredded pork is a common Sichuan dish and one of the main traditional flavors of Sichuan cuisine. Fish-flavored shredded pork is composed of fat, lean, and seven shredded pork, minced chilli, salt, monosodium glutamate, sugar, minced ginger, minced garlic, minced green onion, vinegar, sesame oil, salad oil, water starch, and is supplemented with shredded winter bamboo shoots, shredded black fungus, etc. Texture after cooking: the shredded meat is soft and tender, and the ingredients are crispy and tender. The color is ruddy, red, white and black. Taste characteristics: salty, sweet, sour and spicy, rich onion, ginger and garlic flavor. It is a delicacy handed down from generation to generation. I didn't buy winter bamboo shoots, so I used garlic sprouts instead, saving the green pepper. (Expand)

Tags

• hot dishes
• doubanjiang
• garlic
• garlic sprouts
• light soy sauce
• no ears
• onions
• pork shreds
• sugar
• vinegar
• water starch
• carrot
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Marinate the shredded pork with salt, pepper, cooking wine, egg white and a little oil

   

2. 2 Prepare carrots, garlic sprouts, and fungus

   

3. 3 Cut the garlic sprouts into sections, shred the carrots, soak the fungus in advance and shred

   

4. 4 Chop onions, ginger and garlic

   

5. 5 .Add salt, sugar, vinegar and light soy sauce to make sweet and sour sauce

   

6. 6 Heat oil in a pan, add bean paste and stir-fry until red oil appears

   

7. 7 Add shredded pork and fry until white

   

8. 8 Add carrots, garlic sprouts and fungus

   

9. 9 Pour in the fish sauce

   

10. 10 Plate