Materials
| pork leg | 180g |
| Pickled pepper | 8g |
| ginger | 10g |
| garlic | 10g |
| onion | a little |
| Water fungus | a little |
| carrot | A little (carrots can be replaced with shredded bamboo shoots or lettuce) |
| white sugar | 10g |
| Balsamic vinegar (Baoning vinegar/Zhenjiang balsamic vinegar) | 10g |
| Old soy sauce | 2g |
| soy sauce | 3g |
| Salt | 1g |
| broth | 10g |
| starch | One spoonful and mix thoroughly |
How to make fish-flavored shredded pork
- Even when eating fish-flavored shredded pork in a Sichuan restaurant, it’s easy to get upset while eating and scolding that it’s better to make it yourself. This time, I specifically quantified the recipe that I usually follow my feelings to facilitate your operation. The raw materials: 180g pork shank, 8g pickled pepper, and ginger. 10g each of garlic, a little green onion, a little watery fungus and a little carrot (carrots can be replaced with shredded bamboo shoots or lettuce).Who told you that fish-flavored shredded pork needs to be added with watercress?
- Shred the pork leg, fungus and carrots, mince the pickled peppers, ginger and garlic. Focus on the sauce: 10g sugar, 10g balsamic vinegar (Baoning vinegar/Zhenjiang balsamic vinegar), 2g dark soy sauce, 3g light soy sauce, 1g salt, 10g clear soup, a spoonful of starch and mix thoroughly.If you have Deyang red soy sauce, it is better. Just use 5g of Deyang red soy sauce instead of dark soy sauce and light soy sauce.
- Mix the meat with water starch and 1-2g of salt. After mixing, add raw clear oil and mix thoroughly. This method can lock in the moisture to maintain tenderness, and can also appropriately reduce the degree of sticking of the shredded meat when stir-frying.Starch is best to choose sweet potato starch
- Heat a pan with cold oil (rapeseed oil), stir-fry until raw, and add a little cooking wine. For the cooking wine recipe, check the wine song album by yourself, I’m too lazy to look for it – –
- Set the shredded pork to one side and sauté the minced ginger, garlic and pickled pepper over medium-low heat until the oil turns red.
- Then, keeping the shredded meat on the side, add shredded carrots and fungus and fry until raw. Add about 1g of salt to the vegetables.Then cook in the previous sauce, mix well, and add chopped green onion before serving.
- Isn’t it easy to be accurate to go?
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