Ingredients
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250 g lean meat
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50 g black fungus
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50 g carrots
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40 g sliced green pepper
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20 g bean paste
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20 g white sugar
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20 g vinegar
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15 g soy sauce
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15 g cooking wine
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1/2 tsp salt
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20 g water
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10 g water starch
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1/2 tablespoon minced garlic
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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
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1
Done
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Shred carrots, wash bell pepper, remove stalks and shred. Tear fungus into small pieces and set aside. |
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2
Done
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Rinse and shred lean meat. Marinate with salt, pepper, cooking wine, egg white and starch for 10 minutes. |
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3
Done
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1 tablespoon broad bean paste, chop onion, ginger, and garlic. |
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4
Done
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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! |
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5
Done
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Pour oil into the wok and spread the meat until the shreds turn white. |
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6
Done
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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! |
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7
Done
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Fry onion, ginger, garlic, and other ingredients until done! |
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8
Done
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Stir fry the pork shreds together! |
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9
Done
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The last step put it into a small bowl stirfry evenly, then, take out of the pot! |
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10
Done
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Braised pork is done (^ ^) |
