Fish-Flavored Shredded Pork – we love it indeed!

Fish-Flavored Shredded Pork – we love it indeed!
Jun 22, 2012 01:40
YOURMANDARIN Points: Join Date: Jul 13, 2011 Status: offline	Most foreigners know Kung pao chicken & Sweet and Sour Spare Ribs, but if you have tried Fish-Flavoerd Shredded Pork, you will never forget it. Don’t you believe? Ok, let’s go to the nearest chinese resturant or DIY. Choose DIY? Cool! Follow me! Ingredients: 150 g Pork, shredded 30 g Black fungus, soaked 20 g Bell pepper, shredded 30 g Carrot, shredded 2 tbsp Salad oil 1 stalk Green onion, shredded 2 cloves Garlic 10 g Pickled chilli 10 g Ginger Marinade: 1/4 tsp Chicken powder 1/2 tsp Cornstarch 1/3 tsp Salad oil Sauce: 1 tsp Salt 1/2 tsp Chicken powder 1 tsp Sugar 1 tsp Vinegar 1 tsp Light soya sauce 1 tbsp Starchy solution Method: 1.Mix the pork shreds with the marinade and let stand for about 15 minutes. Mix the sauce ingredients in a small bowl and set aside. 2.Soak the black fungus and shred thinly. Finely chop ginger, onion and pickled chilli. 3.Heat up a skillet with oil, adding pork. Stir until almost cooked. Add in chopped ginger, onion and pickled chilli until fragrant. Add in black fungus, bell pepper and carrots. Pour in the prepared sauce. Stir until well-combined and dish off.

Jun 22, 2012 01:40

YOURMANDARIN
Points:
Join Date: Jul 13, 2011
Status: offline

Most foreigners know Kung pao chicken & Sweet and Sour Spare Ribs, but if you have tried Fish-Flavoerd Shredded Pork, you will never forget it. Don’t you believe? Ok, let’s go to the nearest chinese resturant or DIY.

Choose DIY? Cool! Follow me!

Ingredients:
150 g Pork, shredded
30 g Black fungus, soaked
20 g Bell pepper, shredded
30 g Carrot, shredded
2 tbsp Salad oil
1 stalk Green onion, shredded
2 cloves Garlic
10 g Pickled chilli
10 g Ginger

Marinade:
1/4 tsp Chicken powder
1/2 tsp Cornstarch
1/3 tsp Salad oil

Sauce:
1 tsp Salt
1/2 tsp Chicken powder
1 tsp Sugar
1 tsp Vinegar
1 tsp Light soya sauce
1 tbsp Starchy solution

Method:
1.Mix the pork shreds with the marinade and let stand for about 15 minutes.
Mix the sauce ingredients in a small bowl and set aside.
2.Soak the black fungus and shred thinly.
Finely chop ginger, onion and pickled chilli.
3.Heat up a skillet with oil, adding pork. Stir until almost cooked.
Add in chopped ginger,
onion and pickled chilli until fragrant.
Add in black fungus, bell pepper and carrots.
Pour in the prepared sauce. Stir until well-combined and dish off.

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