How to make refreshing and appetizing fish-flavored shredded pork

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  1.Chicken breast is relatively thick, cut into thin slices first and then shred, half-thawed Easier to cut.When using pork, tenderloin is generally used.

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  2. Everything is cut into shreds.Chicken is not as easy to shred as pork., it won’t look that good when cut.Think about it, are the dishes with “shredded chicken” basically shredded by hand? So don't worry too much.

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  3.Put the chicken in a bowl, add cooking wine, salt, and white pepper , starch, stir evenly, marinate for half an hour, if possible, add an egg white, the meat will be more tender.

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  4. Soak the fungus in advance, and cold water will soak it slowly faster than hot water.The soaked ones should be delicious, then cut into shreds, as well as the green peppers and carrots.

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  5. Chop the onion, ginger and garlic separately.

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  6.Here comes the key point, it is this Pixian Doubanjiang, Dandan brand It is delicious and can be kept at home and used in many dishes.

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  7. Prepare a bowl of sauce: light soy sauce, oyster sauce, salt, a little Dark soy sauce, more sugar and vinegar, appropriate amount of starch and stir evenly.Pay attention to the amount of salt, the bean paste is salty.

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  8. Heat oil in a pan, add shredded chicken and fry until it changes color and serve.spare.My pan is a little sticky.If you want it to be non-stick, add more oil, heat it up, and use a non-stick pan.

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  9. If you are more particular, you can cold the oil in the pot first and add the bean paste.Slowly stir-fry the red oil and add the onions, ginger, and garlic.Being as rough as me, I simply forgot to add them.What a failure.

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  10.Add green pepper and stir-fry, my green pepper is thicker, and my family must Eat it cooked and soft, so you need to fry the green pepper first.If you don't mind, you can add it with the side dishes.

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  11. Stir-fry the green pepper until soft, add carrots and fungus and stir-fry.

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  12. Pour in the shredded pork and stir-fry evenly.

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  13. Pour in the prepared sauce and stir-fry.

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  14. Stir-fry until the soup is thick and thick, turn off the heat, add chicken essence and stir well.Yes, you can taste the saltiness.It should be fine if it is normal.If it is salty, add some salt.

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  15. You can see the comparison with the picture below, the red oil is missing The color of Doubanjiang is much different, and the taste is not the same.It smells like that when you smell it.I will serve as a negative example to remind everyone that the most important thing must not be missing.

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  16. Take a look at the genuine fish-flavored shredded pork, full of color and flavor, special It’s an appetizing meal.If you don’t have an appetite in summer, have a plate and eat it up in minutes!