Ingredients
Lean pork
250g
Black fungus (wood ear)
50g
Carrot
50g
Green pepper
40g
Doubanjiang (fermented bean paste)
20g
White sugar
20g
Vinegar
20g
Soy sauce
15g
Cooking wine (Shaoxing wine)
15g
Cornstarch slurry
10g
Water
20g
Minced ginger, garlic, and scallions
as shown in the image
How to make fish-flavored shredded pork
- Cut the carrots into shreds, wash the green peppers, remove the stems and cut into shreds, and tear the fungus into small pieces for later use.
- Wash the lean meat, cut it into strips, and marinate it with salt, pepper, cooking wine, egg white, and starch for 10 minutes.
- A spoonful of bean paste and minced green onion, ginger and garlic.
- Take a small bowl and mix sugar, balsamic vinegar, cooking wine, salt, soy sauce, a small amount of water, and water starch into a sauce. Because bean paste is very salty, don’t add salt if you don’t like it!
- Pour oil into a pan, put the battered meat into the pan and stir-fry until the meat turns white, then transfer to a plate and set aside!
- Put a little oil in the original pan, stir-fry the carrots twice, then put them aside, add the bean paste and stir-fry until the red oil turns!
- Add chopped green onion, ginger, garlic and other ingredients and stir-fry until cooked!
- Add the shredded pork and stir-fry evenly!
- The last step is to pour the prepared juice into the small bowl, stir evenly and serve!
