Shredded Pork with Fermented Black Beans and Chili
A classic Hunan home-style dish with a glossy red appearance and a bold, spicy flavor.
Ingredients
lean pork (shredded, marinated with soy sauce, cooking wine, egg liquid, and water starch)
200g
bell pepper (shredded)
50g
winter bamboo shoots (shredded, blanched in boiling water)
50g
fermented black beans (washed and chopped)
30g
dried chili (minced)
5g
egg liquid
20g
soy sauce
25g
cooking wine
10g
salt
5g
MSG
5g
minced scallion
15g
water starch (for marinating and thickening)
30g
cooking oil
75g
chicken stock
to taste
Instructions
1
Step 1
Shred the lean pork, then marinate it with soy sauce, cooking wine, egg liquid, and water starch. Shred the winter bamboo shoots and bell pepper, mince the dried chili, wash the fermented black beans and chop them into small pieces.
2
Step 2
Heat a wok with cooking oil to 70% heat, add the shredded pork and stir-fry until separated, then drain excess oil. Blanch the shredded winter bamboo shoots in boiling water.
3
Step 3
Leave a small amount of base oil in the wok, add fermented black beans, minced chili, and minced scallion, stir-fry until fragrant. Add shredded winter bamboo shoots and shredded pork, then pour in cooking wine, salt, MSG, soy sauce, and chicken stock. Thicken the mixture with water starch, add shredded bell pepper and stir-fry briefly, then drizzle with a little oil and serve.
