Simple dripping fish How to make fish-flavored shredded pork

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  1.Bubble Hair: Soak the dried fungus in advance

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  2.Ingredients: soaked fungus and cut into shreds Or cut into small pieces, shred the carrots, remove the stems and shred the green peppers and set aside

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  3. pickled Meat: Wash the lean meat and cut it into two thick shreds (the specific standard is 10 cm long, 0.3 cm wide, and 0.3 cm high).First add salt and cooking wine and stir evenly.Then add egg white and starch, stir evenly, and add a small amount of salad oil to seal the oil.Marinate in the refrigerator for 20 minutes

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  4. Prepare small ingredients: green onion, ginger, Garlic, mince and set aside

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  5. Sauce: take a small bowl, aged vinegar , sugar, salt, sesame oil, light soy sauce, cooking wine, wet starch (the acidity of vinegar is best between 4.5 and 5.3)

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  6. Blanch: Pour cold water into the pot, add carrots and fungus shreds, bring to a boil, drain and set aside

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  7. Oil: Heat the wok, pour in more oil, heat it to 40 to 50% heat, add shredded meat and slide it until it is seven-cooked, remove and set aside (the shredded meat should not be overcooked)

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  8. Stir-frying ingredients: bottom oil in the pot, add chopped green onion, Stir-fry garlic, ginger and pickled pepper until fragrant, add bean paste and stir-fry until red oil appears

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  9.Ingredients: Add carrot shreds, fungus, green pepper, stir-fry evenly, then add oil-coated pork shreds and stir-fry evenly

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  10. Pour in the sauce: Stir the fish-flavor sauce and pour it in evenly (do not turn to low heat or remove the pot from the fire during this process, it must be done in one go to get the steam out of the pot) and stir-fry evenly Remove from the pan.

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  11.Finished product