Fish-flavored shredded pork (Sichuan version)
Ingredients
- Lean Pork 200g
- Bamboo shoots 100g
- Soaked black fungus 50g
- Pixian Doubanjiang 30g
- Vinegar 8ml
- Light soy sauce 8ml
- White sugar 8g
- Starch 4g
- Cooking wine 15ml
- Onion Appropriate amount
- Ginger Appropriate amount
- Garlic Appropriate amount
- Edible oil Appropriate amount
Steps
1. Prepare ingredients.
2. Cut lean pork into shreds.
3. Put the lean pork shreds into a bowl and add about 2g of starch.
4. Add appropriate amount of cooking wine, stir evenly and set aside.
5. Cut the fungus into shreds.
6. Mince the onion, ginger and garlic.
7. Take a small bowl of seasoning sauce: add about 8ml of vinegar.
8. Add about 2g of starch.
9. Add about 8g of sugar.
10. Add about 8ml of light soy sauce.
11. Add about 15ml of cooking wine, stir evenly and set aside.
12. Heat the wok and add appropriate amount of cooking oil.
13. When the oil is 70% hot, add shredded pork and stir-fry until it changes color.
14. Add Pixian bean paste and stir-fry until red oil is produced.
15. Add onion, ginger and garlic and stir-fry evenly.
16. Add shredded fungus and bamboo shoots and stir-fry evenly.
17. Pour in the tunePrepared sauce.
18. Stir well and turn off the heat.
Tips
- The dosage of all ingredients can be increased or decreased according to personal taste. Pixian bean paste must be stir-fried to produce red oil, which not only has a bright color, but also has a better taste.
