Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
White sugar: low in protein
Ingredients
Tenderloin ( 300g ) | Bamboo shoots (150g) |
Water-cured fungus ( 50g ) | Yuhuang Oil Nourishing Peanut Oil ( Appropriate amount ) |
Chopped pepper ( appropriate amount ) | Doubanjiang (appropriate amount) |
Ginger(appropriate amount) | |
Garlic( Appropriate amount ) | Light soy sauce ( Appropriate amount ) |
balsamic vinegar (appropriate amount) | White sugar ( appropriate amount ) |
Water starch (appropriate amount) |
How to make fish-flavored shredded pork
1.Prepare the raw materials
2. Cut the bamboo shoots into shreds and boil them in water for 6 minutes, and cut the fungus into shreds.Cut the tenderloin into shreds, marinate with half an egg white, one teaspoon of pepper, and three teaspoons of cooking oil for ten minutes.Remove all seasonings from water and starch and mix into juice.Mince the onion, ginger, garlic, mince the pepper, and mix with the bean paste.
3. Spread the marinated shredded pork evenly with two teaspoons of dry starch, and put jade in the pot Add the royal oil-flavored peanut oil to 50% heat, spread over high heat, turn white, and set aside.
4. Stir-fry the chopped pepper and Pixian Douban over low heat until fragrant.Onions, ginger and garlic.
5. Add the shredded pork and stir-fry evenly.
6. Add shredded bamboo shoots and fungus shreds, stir-fry evenly, add the sauce, and stir-fry over high heat When the bamboo shoots and fungus silk are broken, they grow.
7.Thicken the sauce.
Tips
1.You can add some carrot shreds to add color and nutrition.
2.After all the raw materials are prepared, it is quite easy to make.Make more of this dish and mix it with boiled water and eat it.It is super delicious, or you can use powder.
3.The pickled shredded pork must be fully grasped evenly with your hands.If there are egg whites that have not been absorbed by the meat, there will be residue.All of them will be absorbed by the meat, and the meat will be tender, so the amount of meat must be determined., only half an egg white is enough for this one.Also, before serving, add the starch and meat and mix well.This means that you need to add it before the pot starts to burn.In other words, you need to leave it for a while.Beginners can start without egg white.A little less tender but nothing wrong.
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