Home-style fish-flavored shredded pork

Overview

One of my son’s favorites 😍 He must order it every time he goes to a restaurant, which makes my father and I very annoyed. . . . The advantage of making it yourself for your child is that you can put in a lot of vegetables that he usually doesn’t want to eat😜such as carrots and green peppers. . . Children don’t like spicy food very well, so I replaced sharp peppers with green peppers😊

Tags

• hot dishes
• sichuan cuisine
• autumn recipes
• lunch
• dinner
• chicken essence
• fungus
• garlic
• nine degree rice vinegar
• old soy sauce
• onions
• pixian doubanjiang
• pork tenderloin
• white sugar
• yipin fresh soy sauce
• carrot
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Cut the tenderloin into shreds, add a small amount of salt, cooking wine, and pepper and stir, add a small spoonful of starch, mix well and set aside

   

2. 2 Put a spoonful of sugar, a spoonful of rice vinegar, a little first-grade fresh soy sauce, salt, chicken essence, and a little dark soy sauce in the bowl for coloring.

   

3. 3 You need more onions, ginger, and garlic, mince them and set aside (I put about five large cloves of garlic, and the ratio of the three is about 1:1:1)

   

4. 4 Cut green peppers, carrots, and fungus into shreds and set aside (the picture was taken after pouring it into the pot😓)

   

5. 5 Heat the wok, add oil, (heat the pan and cool the oil), add the shredded pork and stir-fry until it changes color, take it out and set aside

   

6. 6 If there is any oil left in frying the shredded pork (if there is no leftover, add more), directly add a small spoonful of Pixian bean paste, stir-fry for a while, add green onion, ginger and garlic until fragrant, add side dishes (shredded green pepper, shredded fungus, shredded carrot) and stir-fry until slightly soft, add shredded pork, pour in the prepared juice, stir-fry until even, take out of the pan 😊

   

7. 7 Pictures of sweet and sour sauce prepared

   

8. 8 Finished product