Fish-flavored Shredded Pork

Taste: Fish-flavored; Cooking Method: Braising; Time: One hour; Difficulty: Advanced.

Detailed Steps for Cooking Fish-flavored Shredded Pork

Cut the pork into thin shreds and place in a large bowl. Add 1 tbsp of light soy sauce, 1/4 tsp of salt, 1/3 tsp of ground pepper, 1/4 tsp of sugar, 1/2 tbsp of oyster sauce, 1 tbsp of white wine. Mix well, then add 2 tbsp of cornstarch, mix again, and finally add 1 tbsp of vegetable oil. Mix well and let it sit for 30 minutes or more.

Prepare the additional ingredients. For convenience, use a hand-pulled food processor to chop ginger, garlic, and red shallot into small pieces. Slice the bamboo shoots and shred the wood ear fungus for later use.

Use a hand-pulled food processor to finely chop the ginger, shallot, and garlic.

Transfer the finely chopped ginger, shallot, and garlic into a bowl, and slice the red chili into rings.

Heat oil in a pan over medium-high heat to about 150°C. Test the oil temperature by adding a piece of pork; if it sizzles, it’s ready for frying. Fry the pork until partially cooked, then remove and drain excess oil.

In another pan, bring water to a boil, add 1/2 tsp of salt and 1 tbsp of vegetable oil. Add the bamboo shoots and let it boil, then remove the bamboo shoots and drain. This blanching process helps remove the canned taste.

Bring water to a boil again, add the shredded wood ear fungus, and boil for about 3 minutes. Remove and set aside. This process helps remove any earthy taste and slightly soften the wood ear fungus.

Add the sauce mixture to the pan, stir well, and adjust the taste. Once the flavor is right, turn up the heat, stir continuously until it bubbles, then remove from heat.

Add the shredded pork, bamboo shoots, and wood ear fungus to the pan, stir-fry until well combined. Serve hot. Enjoy!