Rice Killer Modified Fish-flavored Shredded Pork Non-Spicy Version

Have you ever heard of the dish of fish-flavored shredded pork? Many of the names of the dishes are really quite interesting, there is no fish in the fish-flavored shredded pork, there are no ants on the tree, and there is no lion on the lion's head. Authentic fish-flavored shredded pork is a Sichuan dish, which is spicy, but our family is an improved version because children don't eat spicy, maybe it shouldn't be called fish-flavored shredded pork, but it doesn't matter, it's a delicious home-cooked dish anyway.

Ingredients

Leanmeat(tenderloin) 200 g

Greenpepper 1/4 piece

Redpepper 1/4 piece

Yellowpepper 1/4 piece

Blackfungus Asmallhandful(about7 or8 g)

Garlic 5 cloves(mincedgarlic)

Marinade?forshreddedmeat

Salt About2 g

Starch 1 tablespoon

Cookingwine 1 tablespoon

Cookingoil 2 tablespoons

Sauce?

Sugar 1/2 tablespoon

darksoysauce 1 tablespoon

lightsoysauce 2 tablespoons

vinegar 1 tablespoon

water 2 tablespoons

starch 1/2 tablespoon

Cooking Instructions

Wash the pork and cut into thin strips
Add the cooking wine, salt and starch in the marinade
At this time, the pork is sticky together, add 2 tablespoons of cooking oil and continue to grasp well
Finally, add the sealed meat, and when you fry it, the shredded meat is easy to fry
The bell peppers are also cut into shreds about the same thickness as the meat
I use dried black fungus, so you need to soak it in advance to soften, and then wash it and cut it into shreds.
The sauce also needs to be mixed well in advance.
Heat an appropriate amount of oil in a pan
Stir-fry the shredded meat first until it is broken
Then set aside
Pour in a little more oil and stir-fry the garlic until fragrant
Then add the black fungus.
Because black fungus is more difficult to cook, put black fungus and fry it for a while
Then add the bell peppers, which can actually be eaten raw, but I like to eat the very cooked kind, so I put a little water and simmer for a while
When the ingredients are cooked, pour in the freshly fried shredded meat
After stir-frying twice, pour all the sauce into it (there is starch in the sauce, and the starch will sink to the bottom, so mix well with a spoon again before pouring)
After pouring the sauce, you should keep stir-frying until the sauce is dry and becomes sticky
serving
This dish is also one of the rice killers, I really racked my brains in order to let my little brother eat vegetables, but fortunately, he appreciated this dish very much