How to Make Fish-flavored Shredded Pork

    Fish-flavored Shredded Pork is a common dish.It is from Sichuan cuisine.. Fish flavor, one of the main traditional taste types in Sichuanese cuisine. The finished product has a fishy aroma; this flavor is created by seasoning. This method originates from unique cooking techniques for fish in Sichuan and is now widely used in prepared Sichuan dishes.
    Ingredients:
    Note on ingredients:If you do not have mushrooms,

    fresh bamboo shoots, other materials can be substituted according to your preference.

    Main ingredient Pork belly 200 grams mushroom (soaked) 30 grams Winter bamboo shoot

    50 grams

    Ginger, 2 slices Sugar 15 grams Soy sauce 5 milliliters Garlic 8 cloves Oil 40 milliliters Rice wine 10 milliliters Scallions 3 pieces Vinegar 10 milliliters

    Doubanjiang—Jiesai Private Kitchen's Fish-flavored Shredded Pork Recipe

    1. Cut the pork belly into shreds and marinate for about 15 minutes;

    2. Clean and cut the bamboo shoots and mushrooms into shreds, scallions into shreds, ginger into shreds, and garlic into slices;

    3. Place all seasonings and water in a pot;

    4. Then add the marinated pork, bamboo shoot, and mushroom shreds sequentially;

    5. Stir well after cooking and add the finishing ingredients before serving.

    Cooking Tips

    1. When adding the meat shreds to the pot, use a spatula to scatter them at the bottom of the pan;2. For home cooking, you can substitute with daikon or green pepper shreds instead of bamboo shoot shreds.Ribbon radish, and pepper strips.Pepper strips can replace bamboo shoots. Use shredded silk instead of bamboo shoots.