The latest innovation of vegetarian fish-flavored shredded pork, Suxinjujing Qingshanke recipe

Overview

Fish-flavored shredded pork is a dish that everyone is very familiar with, and many people like to eat it. It can be paired with rice or wine, and is loved by everyone. Suxinjujing Qingshanke introduces to you the vegan fish-flavored shredded pork that uses king oyster mushroom as the main raw material. It is very healthy and does not contain many additives such as coloring and flavoring like imitation meat-vegetarian dishes. Pleurotus eryngii has thick flesh, fresh taste, fragrant taste and rich nutrition. It also has the effects of lowering blood fat and cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, and preventing cardiovascular diseases. Therefore, this dish is also particularly suitable for the elderly and overnourished people who have social activities for a long time.

Tags

• hot dishes
• aged vinegar
• chili sauce
• dried black fungus
• dry starch
• ginger
• king oyster mushroom
• mushroom essence
• onions
• pixian doubanjiang
• water starch
• white sugar
• green pepper
• ketchup
• red pepper

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Chop green onions, mince ginger, and cut all ingredients into shreds and set aside.

   

3. 3 Bring water to a boil in a pot, add some salt and mushroom essence to taste, then add shredded king oyster mushrooms and bring to a boil over high heat, then simmer over low heat for three minutes.

   

4. 4 Then put it into a bowl and soak it for later use.

   

5. 5 Take out the shredded mushrooms, squeeze out the water (be sure to squeeze out the water), and then roll them into dry powder (make sure to beat them evenly and add more powder, otherwise they will stick together during frying).

   

6. 6 Heat the oil in the pot to high temperature, then fry the shredded mushrooms until golden brown. Be careful that they stick together during frying.

   

7. 7 Leave the base oil in the pot, stir-fry the minced ginger, then add the bean paste, chili sauce, and tomato paste and stir-fry the red oil, then add the black fungus to the pot, then add some water, light soy sauce, sugar, mushroom essence, and mature vinegar to adjust the flavor.

   

8. 8 After seasoning, add green and red chili shreds to the dish (if added too early, the color will turn yellow, affecting the appearance of the dish). Finally, add the fried shredded mushrooms and stir-fry briefly before serving. Green and red peppers can add beauty to the dishes. They should not be fried until they turn yellow. You must pay attention to this and control the time when frying.

   

9. 9 Remove from the pot and plate, the preparation is completed. Published by Whiteboard Business School.