The practice of home-cooked fish-flavored shredded pork

The method of fish-flavored shredded pork and the list of accessories;

①: salt, chicken essence, monosodium glutamate, sugar, aged vinegar, (sweet and sour 1: 1) soy sauce, soy sauce, fresh soup (water) and water starch (mixed into bowl juice).

②: soak red pepper (chopped), ginger rice, garlic rice and fish-eye onion.

Flavor: fish flavor, characteristics: salty, fresh, sweet and sour,

Onions, ginger and garlic stand out.

Process flow:

1. Cut pork tenderloin into two thick shreds, about 8cm long and 0.3cm thick, add salt and cooking wine, stir until thick, then add water and starch, and seal the oil for later use.

2, green bamboo shoots, fungus cut filaments. Marinate green bamboo shoots with a little salt.

3. Boil the oil in the pan, smooth the shredded pork at medium oil temperature, turn white, remove and drain for later use.

4. Wash the salted green bamboo shoots and drain the water.

5, leave the bottom oil in the pot, soak up chopped Chili and ginger and garlic rice at medium oil temperature, stir-fry the fragrance and red oil, stir-fry the green bamboo shoots and fungus, and then add the shredded pork that has slipped through the oil. Stir-fry evenly, then pour in the pre-prepared bowl juice and add the fish-eye onion. Collect the fried sauce evenly, and then take it out of the pot after the onion is fragrant.