Fish-flavored shredded pork
Overview
The same dish, different people, different materials, ingredients, and even the order of cooking will produce different flavors. Traditionally, the side dish of authentic fish-flavored shredded pork should be winter bamboo shoots, but I prefer lettuce. I like the sweet flavor that lettuce brings to the whole dish, so I still love the fish-flavored shredded pork from Chengdu Chen Mapo Tofu House. The purpose of Xiaoji's travels is just to eat all kinds of delicious food. As long as there is delicious food, life is beautiful, and life should be wasted on beautiful things.
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Ingredients
Steps
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Prepare raw materials.
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Shred the tenderloin.
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Add cooking wine, light soy sauce, starch, and sugar
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Use your hands to mix the shredded meat and marinade evenly and let it sit for 20 minutes to marinate.
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Cut the fungus, lettuce and carrot into shreds and briefly blanch them. Chop onion, ginger and garlic and set aside.
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Prepare 1 bowl of fish sauce (1 tsp balsamic vinegar, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, a little peppercorns, a little starch)
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After the pot is hot, pour an appropriate amount of vegetable oil.
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Heat the pan with cold oil and pour in the marinated pork loin.
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Stir fry quickly until the shredded meat changes color and remove.
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Leave the oil in the pot, pour in the black bean paste, and stir-fry over low heat.
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Add onion, ginger and garlic and stir-fry quickly.
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Pour in the tenderloin shreds that you scooped out earlier and stir-fry evenly.
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Pour in three shreds of fungus, carrot and lettuce.
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Pour in the fish sauce prepared previously and stir-fry quickly.
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Turn on high heat and collect the juice.
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Finished product pictures
