Teach you the method of fish fragrant meat shreds, sour, spicy and sweet, the taste is super delicious, and the sauce recipe should be collected

When it comes to "fish fragrant meat shreds", some people can't help but say "in fact, there are no fish at all", why is it called fish fragrant meat shreds? Some people say that these two words should be written as "afterscent". It is named because this dish is delicious and has a feeling of endless aftertaste. Today Xiaobian teaches you to make a piece of fish fragrant meat shreds, made at home fish fragrant meat shreds, eat the meat silky and tender into the taste, plus the tender juice inside, the more you eat the next meal! Since learning the method of fish and meat shreds, the family is addicted to eating, fragrant and rice, the method is still simple!

Ingredients: pork tenderloin, winter shoots, black wood day, carrot, ginger, garlic, green onion, minced pepper, cooking wine, vinegar, soy sauce, sugar, sesame oil, starch, water

method:

1. Prepare all the ingredients, wash them and set aside;

2, pork tenderloin into strips, winter shoots, carrots, fungus are cut into strips, green onion, ginger and garlic minced for later;

3, cut the meat shredded, add the appropriate amount of salt, starch, cooking wine to mix evenly marinate for 10 minutes;

4, boil water, after the water is boiled, add the bamboo shoots and the fungus wire to the boiling water, blanch the water for about two minutes to fish out the control of dry water;

5, take a small bowl, mix a fish spice sauce: add a spoonful of cooking wine, a spoonful of sugar, a spoonful of sesame oil, a spoonful of soy sauce, two spoons of vinegar, five spoons of water, stir well and set aside;

6, take a small bowl, add a spoonful of starch, add three spoons of water, adjust to make water starch for later;

7, from the pot to burn the oil, the oil temperature is 60% hot, add the shredded meat, high heat and stir-fry until the shredded meat changes color can be fished out;

8, the pot left the bottom oil, the oil temperature is 70% hot, add the green onion, ginger and garlic minced, stir-fry out the aroma, then add chopped pepper and stir-fry, add bamboo shoots, carrot shreds and black fungus shreds, turn the heat and stir-fry for one minute, and then pour in the shredded meat;

9: Pour in the mixed fish sauce, stir-fry evenly, stir-fry on high heat, then add water starch, stir-fry until the soup is thick and ready to be plated.