One of my favorite home-cooked dishes - fish-flavored shredded pork

Overview

This dish is a must-have dish for spring pancakes in my family, and it goes well with rice. Different from the Sichuan version, we rarely use bamboo shoots, but add garlic moss or some coriander. Everyone's cooking of some popular dishes will be different, so don't stress to me what's going on, I'm just making my own favorite.

Tags

• hot dishes
• old man
• sichuan cuisine
• banquet dishes
• lunch
• banquet
• famous dishes
• aged vinegar
• chopped pepper
• dried red pepper
• fungus
• light soy sauce
• old soy sauce
• pork
• sugar
• carrot
• garlic moss
• green pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Shred the pork. (You can marinate it with cooking wine, water starch and a little salt), I didn’t marinate it.

   

2. 2 Cut the garlic into sections, blanch the fungus and shred it, and cut the carrot into shreds and set aside.

   

3. 3 Cut the green pepper and dried red pepper into sections, add oil to the pan and stir-fry until fragrant. (Of course, you can also use watercress to stir-fry red oil and add these)

   

4. 4 First add the shredded pork and stir-fry until it changes color, then add the garlic slices, carrots and stir-fry for a while, and finally add the shredded fungus and stir-fry.

   

5. 5 Add dark soy sauce, light soy sauce and stir-fry in turn, then add vinegar, sugar, chopped pepper and stir-fry, and finally add a little salt to taste. (You can also add some water starch to make it feel like a restaurant)