Fish-flavored pork belly
Tenderloin 150g | Black fungus Half handful |
Fresh red pepper 1 paragraph | Ginger 2 tablets |
Scallions 2 pieces | Doubanjiang 1 scoop |
Cured meat ingredients❤️ | Salt 2 grams |
sugar 1g | White pepper 1g |
Cornstarch 0.5 spoon | Sauce ratio❤️ |
Clear water 3 spoons | Light soy sauce 2 scoops |
White sugar 2 scoops | White vinegar 0.5-1 spoon |
Tomato salsa 2 scoops |
Step 1
Prepare the main ingredients: 150 grams of tenderloin sliced or shredded, fresh red pepper, ginger slices, green onions, and fungus soaked in advanceStep 2
Add base salt, white sugar, white pepper, corn starch, and a little water to the meat slices. Stir in one direction until the meat slices become sticky. Then add cooking oil and stir to lock in the moisture of the meat. Marinate for 15 minutes.Step 3
In a small bowl, add 3 tablespoons of water, 2 tablespoons of tomato sauce, 2 tablespoons of light soy sauce, 2 tablespoons of white sugar, and 0.5 tablespoons of white vinegar, and mix evenly.Step 4
Blanch the fungus for 2 minutes in advance, take it out and set asideStep 5
Put an appropriate amount of oil in the pot, fry the ginger slices until fragrant, add the meat slices and stir-fry (turn on medium to low heat) until the color changes and take it outStep 6
Put a little oil, add a spoonful of bean paste and fry until red oil appearsStep 7
Add the fungus and stir-fry for a minute, add the meat slices, sauce, and a little salt according to tasteStep 8
Add fresh red pepper, stir-fry for a while, add green onions before servingStep 9
The meat slices are soft and smooth, delicious and delicious with rice. The sweet and sour taste that children love to eat. Cooking tips for fish-flavored pork belly1. Fried meat slices require low heat
2. If you don’t like spicy food, add less or no bean paste