Today, I’m going to cook a super fish flavored shredded meat for dinner. Every time I do this, I can eat two more bowls of rice. I use Anlong non stick frying pan to cook this dish. I don’t have to worry about the shredded meat sticking to the pan. It’s very convenient.
200g pork tenderloin
50g black fungus
Appropriate amount of edible oil
Proper amount of salt
1 tablespoon Pixian bean paste
1 tablespoon cooking wine
2 tablespoons starch
3 tablespoons raw soy sauce
4 tablespoons aged vinegar
3 tablespoons sugar
Step 1Prepare the ingredients.
Step 2Cut pork tenderloin into shredded meat, add 1 tablespoon raw soy sauce, 1g salt, 1 tablespoon cooking wine, 1 tablespoon starch and marinate for 20 minutes.
Step 3Shred carrot, black fungus and pepper.
Step 4Mix 4 tablespoons of aged vinegar, 3 tablespoons of sugar, 2 tablespoons of raw soy sauce and 1 tablespoon of starch into juice for standby.
Step 5Pour an appropriate amount of edible oil into a non stick pot, add shredded meat and stir fry.
Step 6Remove the shredded meat after it turns white.
Step 7Burn the oil again, add a spoonful of Pixian bean paste, stir fry the red oil, add minced garlic and stir fry until fragrant.
Step 8Add side dishes and continue to stir fry.
Step 9Add shredded pork and stir fry.
Step 10Pour in the mixed juice and stir fry.
Step 11Sprinkle a little salt to taste before coming out of the pot.