1 tbsp fish flavored Sichuan sauce. This week, the temperature in Wuhan has finally come down. I’m so happy! The bird’s favorite September and October are coming, ha ha! September and October are the months when the birds plan to travel. They plan to go to the southern hemisphere to have a look. The itinerary has been set up. It’s hard for LG to worry about it. Now it’s time to make some careful arrangements, and then wait for the arrival of the itinerary. Fish flavored shredded pork, a classic Sichuan dish, has never appeared in bird’s blog. In fact, birds like this dish very much. It’s a very appetizing dish. It’s salty, spicy, sweet and sour. It’s very enjoyable!
250g pork fillet
100g bamboo shoots
Appropriate amount of Auricularia auricula
Step 1Auricularia auricula is swollen with blisters
Step 2Remove the hard stalk of Auricularia auricula, wash and cut into shreds, and cut the bamboo shoots into shreds
Step 3Ginger, garlic cut fine, scallion cut section, pickled red pepper cut fine
Step 4Add material a (1.5 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp cooking wine, 1-2 tbsp soup or water, 2 tbsp Lake powder, a small amount of salt, chicken essence) In a small bowl, make a bowl of juice.
Step 5Cut the pork into shreds and add material B (1 / 2 tsp salt, 1 tsp oil, 1 tsp cooking wine and 1 tsp water starch) Marinate for a while
Step 6Heat the vegetable oil in the pan, and divide the shredded meat into the pan. After the meat is cooked, remove it
Step 7Add pork, stir fry ginger, garlic, pickled red pepper and half scallion
Step 8Add the shredded fungus and bamboo shoots and stir fry for 1-2 minutes
Step 9Add shredded meat, a bowl juice and fish flavored Sichuan sauce, stir fry for about half a minute, and finally sprinkle in the remaining onion