Hello everyone, I’m the meat chef! Today, I’d like to bring you a classic Sichuan dish – Fish flavored shredded pork! But why is there no fish in Yuxiang shredded meat? ha-ha! I’ve never understood that. Well, let me first introduce the ingredients for today’s dish: 200g tenderloin, 1 carrot, 100g agaric, 15g corn starch, 5g salt, 10g soy sauce, 10g vinegar, 15g sugar, 3 cloves of garlic, 1 spring onion, 20g bean paste.

Ingredients

200 grams of fillet
1 carrot
100g Auricularia auricula
3 cloves of garlic
1 green onion
15g corn starch
10 grams of soy sauce
5g salt
10g aromatic vinegar
15g sugar
20G bean paste

Directions

Step 1
First of all, choose the fresh tenderloin, wash it at home, and then shred it.

Step 2
Marinate the cut tenderloin with corn starch and salt for 10 minutes.

Step 3
Cut carrots into shreds.

Step 4
Shred the Auricularia auricula and set aside.

Step 5
Cut garlic into small pieces and set aside.

Step 6
Blanch shredded carrot and agaric.

Step 7
After blanching, remove and drain the water.

Step 8
Mix 10 grams of vinegar, 10 grams of soy sauce, 15 grams of sugar, 5 grams of corn starch and 10 grams of water to make fish flavor juice.

Step 9
Stir fry garlic with hot oil in a clean pan, then add shredded meat and stir fry.

Step 10
When the fried shredded meat turns white, add the bean paste and stir fry out the red oil.

Step 11
Add carrots and shredded Auricularia, stir well, add the sauce and continue to stir.

Step 12
Finally, add salt to taste, then out of the pot.

Step 13
It's out of the pot ~ ~ sprinkle with scallions, it's perfect. This dish is thick and long, with lingering aftertaste and endless aftertaste. It's OK to have a family dinner. What are you thinking about? If you like, try it. Please pay attention to me if you like. The meat chef updates a new dish every day~~

Step 14
One more panorama, hee hee.. Tips: first, material selection. Tenderloin is the first choice. It tastes fresh and tender. The second is the temperature. Fried shredded pork with fish flavor should be stir fried quickly, the fire should be big enough, the pot gas should be enough, so the dish taste is not bad. Third, proportion. Fish flavored shredded pork is particular about "seeing oil but not soup", and the proportion of seasoning in fish flavored sauce should be well controlled.