Health benefits
Pepper: nourish blood, protect teeth, protect bones
White sugar: low in protein
Doubanjiang: maintain healthy skin and mucous membranes
Ingredients
Shredded pork ( 150g ) | Fungus silk ( 30 grams ) |
Shredded lettuce ( 30g ) | Shredded green onions ( 10g ) |
Shredded ginger ( 10g ) | Red pepper shreds ( 5g ) |
Salt ( a little ) | Pepper ( a little ) |
Water starch ( a little ) | Egg white ( 1 piece ) |
minced garlic ( a little ) | Light soy sauce ( a little ) |
Aged vinegar ( a little ) | White sugar ( a little ) |
Doubanjiang ( A little ) | MSG ( A little ) div> |
How to make fish-flavored shredded pork
1. Cut the pork belly into shreds and put it into a basin, add salt, pepper, Mix the water starch and egg white evenly.
2. Place the shredded pork into the 40% hot oil pan and let it fall apart.
3. Remove the shredded pork to control the oil.
4. Cut lettuce, fungus, green onion, ginger and red pepper into shreds and set aside.
5. Take a bowl and add salt, MSG, minced garlic, sugar, light soy sauce, Mix mature vinegar and water starch into a bowl of juice and set aside.
6. Heat the wok with oil, add bean paste, and stir-fry until red Oil.
7. Put in shredded fungus, lettuce, green onion and red pepper, quickly Stir-fry.
8. Add the shredded pork and stir-fry evenly.
9.High heat, pour the mixed bowl juice, turn the spoon, and make the bowl juice Evenly coat the ingredients.
10. Pour a little red oil, remove from the pan and plate.
Tips
1.The salt content in bean paste is high, so add less salt in the bowl of juice.2.This dish should highlight the three flavors of sour, sweet and spicy.3.The amount of minced garlic should be larger to highlight the aroma of garlic.
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