How to make Sichuan fish-flavored shredded pork

Many people enjoy the temptation brought by delicious food. Sichuan fish-flavored shredded pork is equally tempting, with simple ingredients and rich vegetable aroma. When you are at home studying cooking during the holidays, you can try making this delicious dish that stimulates your taste buds, and you can also try some different cooking methods.

1. These are the main ingredients, side ingredients and main condiments.

2. Cut the tenderloin into shreds, cut the fungus and winter bamboo shoots into shreds, chop the onion, ginger and garlic, and chop the shallots into chopped green onions. The pickled peppers should be chopped finely so that the red oil can be produced more easily. The chopped pickled peppers also look very beautiful on the shredded pork.

3. Add a little water to the shredded pork three times, and each time add until the water is absorbed into the shredded pork. Then add some salt to make it sticky, and a little white soy sauce to adjust the color. Finally, use wet starch to coat.

4. Use water starch, a little cooking wine, 8 grams of sugar, 8 grams of rice vinegar, and 10 grams of white soy sauce to make a bowl of starch.

5. Blanch the shredded wood ear and winter bamboo shoots, drain and set aside.

6. In another pot, heat the pot with cold oil and shred the meat.

7. Then put the shredded pork aside and add the chopped pickled peppers and stir-fry until the red oil comes out.

8. Add chopped onion, ginger and garlic and stir-fry until fragrant.

9. Add shredded wood ear and winter bamboo shoots and stir-fry evenly.

10. Pour the starch around the edge of the pot, shake the pot, and then gently stir to mix evenly.

11. Remove from the pan and serve.

12. Sprinkle some chopped green onions and serve.

More and more people are aware of the importance of health. Sichuan fish-flavored shredded pork is simple to prepare and is also good for health.