Fish Flavor Shredded Pork
- Ingredients
- Pork Lean meat200g
- OilAn appropriate amount
- Salt2 teaspoons
- Green bell pepper50g
- Potato50g
- Dry Black fungus10g
- Radish Scallion50g
- An appropriate amountClove of ginger
- An appropriate amountGarlic
- An appropriate amountEgg white
- Cornstarch15g
- An appropriate amountWhite pepper powder
- Fish gravy PowderAn appropriate amount
- Rice vinegar4 tablespoons
- Soy sauce (light)2 tablespoons
- Sugar3 teaspoons
- Water5 tablespoons
- Diced chili peppersAn appropriate amount
- Fish-flavored shredded pork Makes steps
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1.Pork Wash, then slice thinly and cut into fine threads
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. Add egg white and mix well
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. Add white pepper powder and cornstarch, then mix thoroughly
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. Add 2 tablespoons of cooking oil, mix well, and let marinate for 20 minutes
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. Chopped scallions, ginger, and garlic into small pieces
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. Soak dry black fungus until soft; slice together with potatoes, green bell peppers, and radishes into fine threads Radish Cut the vegetables into fine strips.
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. Mix 1 teaspoon of salt, 2 tablespoons of soy sauce (light), 3 teaspoons of sugar, 4 tablespoons of vinegar, and 5 tablespoons of water to make fish-flavored sauce
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. Add diced chili peppers; prepare all ingredients and seasonings
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. Heat the wok with a little more oil than usual, stir-fry the pork until it changes color, then remove from heat
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. In the same pan, fry scallions, ginger, and garlic
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. Add diced chili peppers and stir-fry until fragrant
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. Add potato threads and radish threads, stir-fry until soft Potato thread Stir-fry with carrot strips until soft.
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. Add black fungus and green bell pepper threads, stir-fry for a short while
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. Add pork slices and stir-fry evenly
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. Pour in fish-flavored sauce, stir-fry until well combined
- Tips
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1. Pay attention to knife skills; cut the main ingredients and side dishes into thin and even threads. Some people say"I am bad at knife skills.". Most of us don't have professional chefs' skill in handling knives, but slow work yields good results. Just take your time to slowly slice the meat into thin pieces, then cut them into fine threads; the finished dish will surely satisfy you.
2. Adding white pepper powder when marinating can help remove fishy smell and enhance flavor.. Adding egg white and cornstarch helps retain moisture in the pork slices, while adding cooking oil ensures that the meat does not lose its moisture during stir-frying, making the meat slices separate and tender and smooth to eat.3. The ratio of the sauce should be based on 12345 principle as mentioned by seasoning B; note that solid ingredients are measured in teaspoons, and liquid ones in tablespoons. 4. Use a non-stick pan for stir-frying meat slices; this will keep the meat slices crisp and away from sticking to the pan.
. If you don't have a non-stick pan, when using regular cookware, be sure to use a hot pan with cool oil so that the meat does not stick or sticks less. The technique is to heat the pan first, then add the cooking oil; as soon as the oil has not yet reached high temperature, add the meat slices.
. Add an extra half portion of oil can also prevent sticking to the pan.5. The order in which side dishes are added: start with harder ingredients like potatoes and radishes, then add softer ones such as black fungus and green bell peppers.. Harder ingredients take longer to cook; carrots contain more fat-soluble nutrients, which can be released better through hot oil stir-frying. Add half the usual amount of oil to prevent sticking.
5. From the perspective of material and nutrition, it's best to stir-fry the potato strips and carrot strips first, followed by the black fungus strips and green pepper strips. As the former are harder in texture and require more time to cook through, while carrots contain more liposoluble nutrients that benefit from hot oil cooking.
