Health benefits
White sugar: low in protein
Doubanjiang: maintain healthy skin and mucous membranes
Ingredients
Shredded pork ( 150g ) | Fungus shreds ( 50g ) |
Carrot shreds ( 50g ) | Green and red pepper shreds ( a little ) |
Bowl sauce: ( ) | Minced ginger and garlic ( a little ) |
Salt ( a little ) | White sugar ( Adequate amount ) |
Light soy sauce ( Appropriate amount ) | Aged vinegar ( appropriate amount ) |
MSG ( a little ) | Water starch (less) |
Doubanjiang (1 tsp ) | Cooking wine ( a little ) |
Cornstarch ( a little ) div> | Egg white ( half ) |
Oil ( a little ) |
How to make fish-flavored shredded pork at home
1. Bowl juice: Take a small basin, add minced ginger, minced garlic, salt, sugar, light soy sauce, mature vinegar, monosodium glutamate, water starch, add a little water, stir Mix well and set aside.
2. Cut the meat into shreds, add salt, cooking wine, egg white, cornstarch, Grip the oil evenly.
3. Heat the oil for 4 to 50%, add shredded meat and cut it into pieces.Remove the oil control.
4. Heat the wok, add oil and heat, add bean paste and stir-fry fragrance.
5.Add the carrot shreds, fungus shreds and green and red peppers cut in advance Shredded, express and stir-fry until raw.
6.Add shredded pork and stir-fry for a while.
7. Stir the bowl juice evenly again, pour it into the pot, and stir-fry quickly Just until it tastes good.
8. Remove from pot and plate.
9.Finished product.Bright red color and strong fish flavor.
Tips
1.The shredded pork should be coated with flavored oil.
2.The bowl of juice should be prepared in advance and stirred before use to mix the precipitated starch evenly.
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