Sichuan style shredded pork(chuan wei rou si )

Sichuan style shredded pork

Introduction:

"When making this dish, there was too much spicy bean paste. After making it, my husband said, do you want to make a modified version of fish flavored shredded pork? Hehe... I don't know if I should be happy. I made fish flavored shredded meat several times before, but I couldn't make that flavor. Today, I'm making the original dish into this flavor. Is this a failure? "

Production steps:

Step 1: soak black fungus with water

Step 2: shred the lean pork and marinate it with soy sauce, egg liquid and starch

Step 3: wash and shred the soaked Auricularia auricula, mince ginger, mince garlic and slice scallion

Step 4: heat the oil pan to 50%. Stir fry the shredded meat until it turns white. Remove and drain the oil

Step 5: heat the bottom oil in the pot and saute the minced ginger and garlic

Step 6: add hot bean paste, black fungus, chopped yam, green onion and shredded pork, stir fry quickly, add sugar, vinegar and cooking wine, mix well

Materials required:

Lean pork: moderate

Auricularia auricula: right amount

Egg liquid: right amount

Yam: right amount

Vegetable oil: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Starch: right amount

Sugar: right amount

Vinegar: right amount

Cooking wine: moderate

Spicy bean paste: right amount

Note: 1 because Douban sauce is very salty, there is no need to put salt. 2. When I fry other dishes, I left a little yam, so I cut it up and put it in. It has a lot of thicken, so it has the effect of thicken. 3. When sizing the meat, it should be uniform, so as to keep the fresh and juicy taste of the meat. 4. When frying this dish, pay attention to the oil temperature, fry the meat quickly, and wait for the meat to change color Remove and drain the oil

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chuan Wei Rou Si