Fish-Flavored Shredded Pork
Ingredients
PorkLean meat 300g
Lettuce 200g
Tapioca noodles Appropriate amount
Doubanjiang (fermented broad bean and chili paste) Sauce 70g
25g cooking wine
25g starch
2g salt
Chicken essence A little bit
Dry Chilies 10g
Kinger seeds 20 pieces
Sugar A little bit
Soysauce A little bit
Finely chopped green onion
250g lean pork
Cucumber 80g
Fennel Turnip 80g
Appropriate amount of oil
Appropriate amount of salt
Sufficient cornstarch
Appropriate amount of chicken essence
Appropriate amount of soysauce
Fish-flavored Shredded Pork Steps for preparation
1. When cutting the meat, separate the fat from the lean meat because the fat needs to be rendered. Cut the fat into small pieces and then cut them into strips.
2. The method for cutting the lean meat is as follows: first, slice the whole piece of meat across into several slices. Then cut these slices into thin strips.
3. Continue with Turnip and cucumber and prepare them in advance by slicing them thinly.
4. Heat a pan and render the fat from the meat.
5. When the fat is mostly rendered, add the lean meat strips and stir-fry until the meat turns white.
6. Add a little soysauce and continue stir-frying before adding turnip and cucumber strips.7. Stir-fry for another few minutes!
Add some salt, mix in water with cornstarch, and pour it into the pan. Stir-fry until cooked through. Additional tip
Repeat step 7: add water mixed with cornstarch to the pan; stir-fry until cooked through.
Ensure constant stirring because if you don't stir, the mixture might stick to the bottom and burn. Ginger<Finely chopped ginger>
Water Boiled Pork Slice Steps for preparation using ingredients
Pork rump
400g Large Chinese cabbage
Oil Salt 300g
Sugar
Cooking wine
Starch
Chilies
Eggs
Appropriate amount
Onions Appropriate amount
Ginger
Garlic
Fenugreek seeds
Chicken essence
Korean chili paste Appropriate amount Soysauce
Water Boiled Pork Slice
Steps for preparation
Prepare the ingredients
Slice the onions, garlic, and ginger; clean and cut them finely.
Wash and slice the pork rump into thin strips.
Place the meat in a large bowl, add salt, cooking wine, and egg white. Mix well.
Coat the meat strips with cornstarch evenly and let it rest for 10 minutes to absorb flavors.
Hand-tear the Chinese cabbage leaves into large pieces; slice the cabbage stems separately.
Heat oil in a pan and fry the dried chilies until fragrant.
Remove the chilies, add the Chinese cabbage stems and stir-fry them.
When the stems are wilted, add the cabbage leaves and continue cooking.
Cook the leaves until 80% done; transfer to a large bowl.
Pour water into another pan, bring it to a boil. Add ginger, chilies, Korean chili paste, soysauce, salt, sugar, and chicken essence. Cook until boiling.
Add the marinated meat strips and stir-fry quickly until they turn white.
Transfer the cooked meat and broth into the large bowl with cabbage.
Top with chopped red chilies.
Heat oil in a new pan; pour it over the meat slices to finish.
Additional tip
Pork rump should be chosen for its tenderness. Marinating with starch and egg white helps maintain moisture and texture.
The final step of pouring hot oil is essential for flavor.
Add chilies mainly for decoration, reducing the overall spiciness.
Pork spine meat 250g
Black
Bean sprouts Laomao spicy sauce 200g
Taste oil
1 teaspoon
Soysauce 1 tablespoon
Cooking wine 1 tablespoon
Sugar 1 teaspoon
Dry Red chilies 3 pieces
Cornstarch 1/2 teaspoon Ginger
Appropriate amount
Garlic 3 cloves
Chicken essence
Salt
Water Boiled Pork Slice
Pork rump should be washed;
Bean sprouts should be cleaned and separated into large pieces;
Prepare all the other ingredients.
Cut the pork rump thinly, marinate with starch and cooking wine for 10 minutes. Cut dried chilies into small circles, ginger into threads, garlic finely chopped.
Fry the dried chilies over low heat until fragrant and brown; remove them.
Quickly fry bean sprouts in the same pan; transfer to a large bowl.
In another pan, sauté ginger slices and garlic; add Laomao spicy sauce and stir for a while.
Add an appropriate amount of water. Cook until boiling, then add pork strips and cook them gently until white.
Season with sugar, then add soysauce and chicken essence, cooking until the meat is done.
Finally, season with salt to taste; pour the meat and broth into the bowl with bean sprouts, top with fried chilies and taste oil.
Again, heat a pan with appropriate amount of oil, pour it over the meat slices for extra aroma.
Additional tip
Marinating the pork strips can increase their crispness; use either starch or tenderizer powder as needed. For this dish, using Laomao spicy sauce is preferable because it already has a red oil base.
You may substitute bean sprouts with other vegetables of your choice.
The final step of pouring hot oil over the chilies is crucial for aroma and flavor.
This recipe uses quite a bit of oil, so control its amount carefully.
Meat slices should be marinated with starch, wine, salt, and a little water before cooking.
Use a knife to cut lettuce into thin slices; wash and chop green onions.
Cut dried chilies and prepare the Sichuan.
Fry the dry chilies and Sichuan pepper over medium heat until browned, then remove them.Lettuce Slice using a diagonal cut. Wash green onions and cut into segments. Prepare dried chilies for chopping later. Chop the Sichuan.
In a pan, heat 30g of oil. Fry the dry chilies until fragrant and brown; remove them.
Turn up the heat and sauté green onions in the same pan.
Add lettuce and cook until wilted.
Transfer the cooked vegetables to a large bowl.
In another pan, heat 30g of oil. Sauté the Sichuan and ginger until red oil is extracted.
Mix in water, bring it to a boil, and add pork slices; cook until white.
Season with salt, mix cornstarch with water, and pour over the meat.
Pour hot oil (40g) from a pan that has been heated to smoking point over the meat slices.
Additional tip
Key tips for making this dish extra flavorful:
The dry chilies and Sichuan pepper must be fried until fragrant and crispy before being sprinkled on top. Sichuan must be fried to release its red oil.
Finally, the hot oil should be heated sufficiently before pouring over the meat for maximum flavor extraction.
Finally, the hot oil must be very hot to bring out the aroma of the garlic.
Those who like it can try this method; it will definitely not disappoint you.
