Health benefits
Carrots: Strengthen the spleen
Green peppers: Enhance immunity, antioxidant, anti-cancer and prevent cancer
Ingredients
Tenderloin ( piece ) | Carrot (appropriate amount) |
Green pepper ( Half ) | Black fungus (soaked) ( Six or seven ) |
Minced onion, ginger and garlic ( appropriate amount ) | Chopped pepper ( One tablespoon ) |
Pixian Douban ( a small spoon ) | Cooking wine (marinated meat) ( Adequate amount ) |
Light soy sauce (cured meat) ( Adequate amount ) | Egg white (marinated meat) ( about half ) |
Vegetable oil (cured meat) ( appropriate amount ) | Starch (cured meat) ( Appropriate amount (don’t put too much) ) |
Sugar ( Fish spice) ( Three tablespoons ) | Vinegar (fish spice) ( Three tablespoons ) |
Light soy sauce (fish spice) ( Two tablespoons ) | Starch (fish spice) ( Appropriate amount (don’t put too much) ) |
Clear water (fish spice) ( 2～4 tablespoons ) |
Sichuan classic - how to make fish-flavored shredded pork
1. Cut the meat into shreds and use cooking wine and raw materials Mix soy sauce, egg white, vegetable oil and starch, then marinate
2.Chili pepper , bamboo shoots (onions), carrots, and fungus, cut into shreds and set aside
3. Fish spices: sugar: vinegar: light soy sauce = 3:3:2
I use Shanxi mature vinegar, which is more acidic than ordinary acetic acid, so I have to adjust the amount of vinegar according to my own vinegar
4. Heat oil in a pot, stir-fry the shredded pork until it changes color, remove and set aside
5. Add oil in the pot, add chopped pepper and Pixian bean paste, stir well, Then add the minced onion, ginger and garlic, stir-fry evenly
6.Put in the configuration Shredded cabbage, stir-fry until cooked through
7.Add the fried meat Shredded pork, stir-fry
8.Pour in the prepared fish spices ( Stir well before pouring (because the starch inside will precipitate), boil and serve.
Tips
What needs to be noted with the sweet and sour sauce is that the amount of water in it can be adjusted according to the amount of cooking
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