Sichuan-style shredded pork with garlic sauce

Method

1. 01

   Step 1

   Main ingredients. (Pickled chilies are chopped into a paste-like consistency, or you can buy pickled chili paste directly. The shredded meat should not be too thick, just slightly thicker than a matchstick.)

   

2. 02

   Step 2

   Marinate the shredded pork with oil, light soy sauce, cornstarch, and cooking wine for 15 minutes.

   

3. 03

   Step 3

   In a separate small bowl, combine sugar, cooking wine, vinegar, chili oil, light soy sauce, cornstarch, and water to make a thickening sauce.

   

4. 04

   Step 4

   Heat the pan with cold oil. (Heavy oil)

   

5. 05

   Step 5

   Stir the shredded meat at a low oil temperature (around 4 % hot) to separate the meat.

   

6. 06

   Step 6

   Pour out and drain the oil.

   

7. 07

   Step 7

   Return the oil to the pan.

   

8. 08

   Step 8

   Add garlic, chopped pickled peppers, and diced pickled ginger and stir-fry until fragrant.

   

9. 09

   Step 9

   Add chopped scallion leaves and stir-fry until fragrant.

   

10. 10

    Step 10

    Add all the shredded vegetables.

    

11. 11

    Step 11

    After stir-frying, put the shredded meat back into the pan.

    

12. 12

    Step 12

    Stir-fry for about half a minute, then add the cornstarch slurry in batches.

    

13. 13

    Step 13

    Once cooked, plate and serve.