Ingredients
- 250 g lean meat
- 50 g black fungus
- 50 g carrots
- 40 g sliced green pepper
- 20 g bean paste
- 20 g white sugar
- 20 g vinegar
- 15 g soy sauce
- 15 g cooking wine
- 1/2 tsp salt
- 20 g water
- 10 g water starch
- 1/2 tablespoon minced garlic
- 1/2 tablespoon sliced ginger
Directions
Tips:
Make sure cut the meat vertically, along with the lines of the meat cut. In this way, the shredded meat look beautiful.
A lot of my friends still ask about the problem of accurate seasoning sauce: I cook it and add material by feeling. I also bought a kitchen to weigh especially for this recipe.
Steps
1 Done | Shred carrots, wash bell pepper, remove stalks and shred. Tear fungus into small pieces and set aside. |
2 Done | Rinse and shred lean meat. Marinate with salt, pepper, cooking wine, egg white and starch for 10 minutes. |
3 Done | 1 tablespoon broad bean paste, chop onion, ginger, and garlic. |
4 Done | In a small bowl, combine sugar, balsamic vinegar, cooking wine, salt, soy sauce, a small amount of water and starch to form a sauce mix. Because bean paste is very salt, If you don't like too salty, do not put salt! |
5 Done | Pour oil into the wok and spread the meat until the shreds turn white. |
6 Done | When you begin to cook, put a little oil in the pot, cook carrot first, set aside. Then fry the bean paste with red oil! |
7 Done | Fry onion, ginger, garlic, and other ingredients until done! |
8 Done | Stir fry the pork shreds together! |
9 Done | The last step put it into a small bowl stirfry evenly, then, take out of the pot! |
10 Done | Braised pork is done (^ ^) |
