Ingredients and steps for Heilongjiang version of fish-flavored pork shreds

Fish-flavored shredded pork is an authentic Sichuan dish, but because it is so popular, it is known as a delicacy in many regions. People in the northern region who like spicy food make fish-flavored shredded pork with the flavor of Heilongjiang. Today we will take a look at the recipe of Heilongjiang version of fish-flavored shredded pork.

Heilongjiang version of fish-flavored shredded pork recipe

1. Ingredients for Heilongjiang version of fish-flavored shredded pork Mainly need to prepare 120g pork tenderloin, 75g winter bamboo shoots, 50g black fungus, 20g red pepper, and other seasonings include a little onion, ginger, sugar, vinegar, soy sauce, cooking wine, starch, and garlic.

2. How to make Heilongjiang version of fish-flavored shredded pork Step 1: Wash the pork tenderloin first, drain and cut into shredded pork. Step 2: Add starch, a spoonful of cooking wine and salt to a bowl, mix well and put the pork tenderloin in, repeatedly mix and coat with starch for ten minutes. Step 3: Wash the winter bamboo shoots and cut into shreds, soak the fungus in warm water before washing and cutting into shreds. Step 4: Remove the seeds from the red pepper and cut into red pepper shreds, and also cut the green onion, ginger and garlic into shreds. Step 5: Prepare the fish-flavored soup, take three spoonfuls of sugar, add two spoonfuls of vinegar, one spoonful of light soy sauce, one spoonful of cooking wine, half a spoonful of starch, and finally mix with three spoonfuls of water to make a sauce. Step 6: Heat the oil pan, pour the shredded pork in, stir-fry until it changes color, then drain the oil and remove. Step 7: Add a little more oil, put the shredded red pepper in the pan and stir-fry until the red oil comes out, add the green onion, ginger and garlic to sauté. Step 8: Then add the shredded winter bamboo shoots and fungus, stir-fry thoroughly with the shredded red pepper, and then pour in the shredded pork. Step 9: Finally, pour in the sauce and stir-fry evenly before serving.