Main ingredients:
Pork: 1 piece; Chinese celery: 1 stalk; Carrot: 1; Wild black fungus: 1 handful.
Seasonings:
Scallions: 2 stalks; Garlic: 5 cloves; Ginger: 5 slices; Small chili peppers: 3; Sichuan peppercorn powder: 1 tablespoon; Soybean powder: 5 tablespoons; Soy sauce: 2 tablespoons; Vinegar: 2 tablespoons; Granulated sugar: 3 tablespoons; Steamed fish soy sauce: 1 tablespoon; Oyster sauce: 1 tablespoon; Pixian bean paste: 2 tablespoons; Salt: 1/2 teaspoon; Vegetable oil: 5 tablespoons.
Flavor: Fish-flavored; Cooking method: Stir-fry; Time: 45 minutes; Difficulty: Ordinary.
Detailed steps for cooking Sichuan-style Fish-flavored Shredded Pork
Prepare all the ingredients and wash them.
Cut the seasonings into small pieces.
Shred the Chinese celery, carrot, and black fungus. Cut the pork into shreds and mix with soybean powder and a little salt.
Mix the seasonings together, including soy sauce, vinegar, sugar, oyster sauce, steamed fish soy sauce, and an appropriate amount of soybean powder. Stir well.
Try to cut the Chinese celery into thin shreds.
Add vegetable oil to the wok, then add Pixian bean paste and stir-fry over low heat. Add the pork shreds and stir-fry until dry.
Add the vegetable shreds and stir-fry over low heat.
Stir-fry until cooked, then add the seasoning mixture and stir-fry over low heat until the sauce thickens.
Remove from heat and serve.
