Health benefits
Fungus: delay aging, antioxidant, anti-cancer and prevent cancer
White sugar: low protein
Doubanjiang: maintain skin and Mucous membrane health
Food ingredients
Garlic moss ( five roots ) | Hot pepper ( one ) |
Agaric ( Six ) | Meat Silk ( a little ) |
Oil ( a little ) | Onion and ginger ( a little ) |
Cooking wine ( a little ) | Starch ( a little ) |
Salt ( a little ) | White sugar ( a little ) |
Dark soy sauce ( a little ) | Doubanjiang (a little) |
Tomato sauce ( a little ) | Balamic vinegar ( a little ) |
How to make fish-flavored shredded pork
1.Cut garlic into sections, shred peppers, wash and soak fungus.Add a little cooking wine to the pork, marinate it with salt and starch for ten minutes, and cut into shreds if there are carrots, I don’t have any~
2.Put a little oil in the pot and stir-fry the shredded meat until it turns bloodless.Dish out and set aside.
3.Put a little oil in the pot, first add the garlic moss, stir-fry for half a minute and then add Add shredded peppers, and if there are carrots, add shredded carrots.Continue to stir-fry for half a minute and set aside.
4. Add a spoonful of bean paste and a spoonful of tomato sauce when the oil is 70% hot..After frying the red oil, add onions, ginger, a little sugar, dark soy sauce, salt, a little water, and simmer for a minute and a half.
5. Add fungus, shredded pork, garlic moss, pepper, and carrot shreds at the bottom.
6. Stir-fry evenly, and then put it on a plate and take it out of the pot.
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