Fish flavored konjac shreds

Overview

I made this dish using the method of fish-flavored shredded pork. It tastes very good and goes well with rice. It maintains the fish flavor and reduces the intake of meat. It is both satisfying and delicious.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• banquet dishes
• black fungus
• cooking wine
• garlic
• hot pepper
• konjac cubes
• onions
• sugar
• vinegar
• water starch
• winter bamboo shoots
• ginger
• pepper
• red pickled pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Shred the konjac.

   

3. 3 Add water to the pot and blanch the konjac shreds.

   

4. 4 Soak the dried fungus and cut into shreds and set aside.

   

5. 5 Cut winter bamboo shoots and green pepper into shreds respectively.

   

6. 6 Chop green onions, ginger, and garlic into mince pieces respectively.

   

7. 7 Add base oil to the pot, add minced pickled peppers, and stir-fry over low heat to produce red oil.

   

8. 8 Add the onion, ginger and garlic and continue to stir-fry over low heat until fragrant.

   

9. 9 Add the blanched konjac shreds and stir-fry.

   

10. 10 Mix 20 grams of white sugar, 10 grams of soy sauce, 20 grams of balsamic vinegar, 1 gram of refined salt, 10 grams of cooking wine; and appropriate amount of water starch to make fish-flavor sauce.

    

11. 11 Add shredded fungus and winter bamboo shoots and stir-fry quickly over high heat.

    

12. 12 Finally, add shredded peppers, cook in the prepared juice, and stir-fry from bottom to top for 20 seconds. When the soup is slightly thick, take it out of the pot.