The color is ruddy, the meat is tender, the taste is fresh, and there is a fish fragrance, and the rice has been waiting for a long time

Home version of fish-flavored shredded pork

Ingredients Required:

200g lean pork, 60g of black fungus (soaked), a section of carrot, 2 green peppers, an appropriate amount of ginger, 1 green onion, 3 cloves of garlic, an appropriate amount of bean paste, 20g of sugar, 20g of balsamic vinegar, 15g of light soy sauce, 15g of cooking wine, an appropriate amount of salt, a little pepper, 1 teaspoon of starch (spoon for eating), a little egg white, an appropriate amount of cooking oil

How to make it:

Cut the meat into thin strips, add salt, egg white, starch, and a little water in turn and stir well, then pour a little oil and stir well to lock in the moisture, and marinate for 10 minutes. The shredded pork stir-fried with egg whites and starchy water is particularly smooth and tender.

Pork can choose three points of fat and seven points of lean, fried out more tender, you can use pure lean meat, frozen meat must be cut vertically when cutting shredded meat, that is, along the lines of the meat, otherwise the shredded meat is easy to break, affecting the taste and appearance.

Soak the fungus in advance and wash it with water and shred it or tear it into small pieces, wash and shred the carrots and green peppers, and remove the skin of the carrots.

Cut the green onion diagonally into water chestnut slices, and cut the ginger and garlic into foam for later use.

Put sugar, balsamic vinegar, cooking wine, salt, light soy sauce and starch in a small bowl in turn, add a small amount of water and stir evenly to make a sauce for later use. When seasoning the sauce, pay attention to the amount of salt, because the bean paste and light soy sauce are salty.

Heat the wok, pour in an appropriate amount of cooking oil and burn until it is six or seven hot, pour in the marinated lean meat, quickly break it up, and fry until the shredded meat changes color.

Then serve it out and set aside.

Put a small amount of cooking oil in the pot again and heat it, add an appropriate amount of bean paste and stir-fry it until fragrant. Then pour in the ginger and garlic foam and stir-fry until fragrant. 

Pour in the sliced green onions and stir-fry until fragrant.

Pour in the shredded carrots and stir-fry a few times. Shredded carrots are relatively less easy to cook, so you need to correct your name first

Pour in the fungus and stir-fry, you can add a little boiling water, so that the carrots are cooked thoroughly.

Pour in the fried shredded meat and green pepper and stir-fry.

Finally, pour in the seasoned sauce and stir well.

Out of the pot and put on the plate, you can enjoy, the fish-flavored shredded meat is ruddy, the meat is tender, the quality is fresh, there is the fragrance of fish, especially a dish under the rice, the rice has been waiting for a long time.