For the home-cooked practice of fish-flavored shredded pork, the preparation of sauce is the key, the proportion is well mastered, and the taste is not lost to the restaurant

The key to this dish is the proportion of the sauce, if the proportion is mastered, the taste will not be lost to the restaurant.

【Shredded fish-flavored pork】

Ingredients are needed

Pork tenderloin (I used chicken breast), green bamboo shoots, fungus, Pixian bean paste, ginger, green onion, light soy sauce, oyster sauce, dark soy sauce, sugar, vinegar, pepper, cooking wine, cooking oil, etc.

Here's how

1. Slice the meat (tenderloin or chicken breast) with a knife and then cut it into thin strips and put it in a bowl, put pepper, cooking wine, light soy sauce and starch and mix evenly by hand, marinate for 10-15 minutes, add some cooking oil, and mix evenly.

Second, in the interval of marinating meat, we wash and shred the soaked fungus, cut the green bamboo shoots into shreds, and prepare some shredded carrots if possible.

3. Boil water in a pot, after the water boils, put in the fungus and green bamboo shoots and blanch the water and remove it for later use.

3. Heat the pot, pour in the cold oil, stir-fry the meat to change color, and set aside.

Fourth, leave the bottom oil in the pot, put shredded green onions, shredded ginger and Pixian bean paste and stir-fry to make the fragrance, it should be noted here that Pixian bean paste must be fried until fragrant and fried in red oil to avoid too strong raw bean flavor.

5. Put in the fried meat and continue to stir-fry for a while, then pour the blanched green bamboo shoots and fungus and other ingredients into the pot and stir-fry.

6. Key points, prepare a small bowl, put 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, 2 and a half spoons of vinegar, 2 spoons of sugar, 4 spoons of water and 1 spoon of starch and stir well.

7. Pour the seasoning juice into the pot, turn to high heat and stir-fry quickly, and fry until the soup is thick, then turn off the heat and serve.

Tips:

1. Vegetables can also be paired with some winter bamboo shoots, which will be more delicious.

2. In order to reduce the cooking time, I will blanch the vegetables in advance, this step can be based on personal preference, or directly into the pot without blanching.

3. The proportion of seasoning will increase or decrease according to the number of ingredients, about 2 tablespoons of light soy sauce, half a spoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 and a half tablespoons of vinegar, 2 tablespoons of sugar, 4 tablespoons of water and 1 tablespoon of starch. In addition, if you are a novice, you can mix the sauce in advance, and it will not be messy if you stir-fry it under the shredded meat.