shredded pork with garlic sauce



250 g pork

50 grams of black fungus

50g carrots

40 g green peppers

20g broad bean paste

20 g sugar

20 g vinegar

15 g of soy sauce

15 g cooking wine

A small amount of salt

10g water starch

20 g of water

Onions, ginger, garlic. In moderation




Shred carrots, wash bell pepper and shred. Tear the black fungus into small pieces.


Wash lean meat and shred, marinate with salt, pepper, cooking wine, egg white and starch for 10 minutes.


1 tablespoon bean paste, chopped onion, ginger and garlic.


Take a small bowl, with sugar, balsamic vinegar, cooking wine, salt, soy sauce, a small amount of water, water starch. Stir well. Because bean paste is salty, use little or no salt.


Pour oil into the wok and stir fry the meat until it turns white.

Transfer to a plate



Put a little oil in the wok, fry the carrot first, then add the bean paste.


Add scallion, ginger, garlic and other ingredients and fry until done!


Stir fry the pork shreds together.


The last step is, Pour in the sauce ,Stir well.



The meat shreds in this dish must be cut vertically and along the lines of the meat.

The amount of seasoning for the sauce, increase or decrease according to your own taste.

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