Introduction: Fish-flavored shredded pork belongs to Sichuan cuisine, and the first feeling of Sichuan cuisine is spicy and fragrant, but after all, I am not from Sichuan, so I have made some improvements to the taste of the dish, which is more in line with my family's eating habits. I just used a very homely method for this dish, and in addition to the bean paste that Sichuan cuisine must have, there is a bowl of sauce, which is very simple, and friends who like it can try it!
"Fish-flavored shredded pork home style"
Fees:
Meat, starch, rice wine, cooking oil, carrots, callus white, green and red peppers, dried black fungus.
The ingredients for the sauce are as follows:
Light soy sauce, dark soy sauce, rice wine, vinegar, oyster sauce, sugar, salt, starch, water.
Step 1
Shred the meat, add 1 tablespoon of starch, 2 tablespoons of rice wine, appropriate amount of oil, mix well, marinate for about 20 minutes.
Step 2
After soaking the black fungus, cut it into shreds, and cut the carrots, callus white, and green and red peppers into shreds and put them on a plate for later use.
Step 3
Mix the sauce and mix the seasoning as above.
Step 4
Heat the oil, pour in the shredded meat quickly cut the shredded meat, and immediately put it out after changing color. Stir-fry vegetables in oil.
Step 5
Pour some oil into the pot again, put the garlic cloves and fry the fragrance, add the carrots and fry the red oil, then pour in the white water, green and red peppers, shredded meat, black fungus, stir-fry evenly, put in 1 spoon of Nande and stir-fry, and finally pour in the sauce to continue stir-frying, taste the taste, if it is light, you can add a little salt.
Step 6
For those who don't know what to eat every day, you can come.
There are a variety of recipes to bring to you every day, and there is always a dish that everyone likes.