原料
瘦猪肉250克; 笋片、水发木耳各50克; 蒜15克; 泡辣椒20克; 姜10克
制法
猪肉、笋片、木耳切丝，入碗加调料稍腌；
调料用肉汤烧开调成芡汁；
肉丝在6成热的油中滑散；
加姜、蒜、泡辣椒炒出鱼香味，再下入笋片、木耳煸炒，淋入芡汁即成。
更多的菜谱，请点击这里看--吃来吃去，还是“自家老饭店”！
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Fish-Flavored Pork
Materials:
200g lean pork; 50g bamboo shoots; 50g black fungus; 20g pickled chillies; 25g scallion; 15g garlic; 10g ginger
Preparations
Shred the pork, bamboo shoots and black fungus.
Mix the seasonings, add to soup-stock, bring to the boil and thicken with cornstarch.
Saute pork shreds in 6-fold hot oil, add ginger, garlic, and pickled chillies till the fish-flavor comes out.
Drop in bamboo slices and black fungus, add the thickened soup.
瘦猪肉250克; 笋片、水发木耳各50克; 蒜15克; 泡辣椒20克; 姜10克
制法
猪肉、笋片、木耳切丝，入碗加调料稍腌；
调料用肉汤烧开调成芡汁；
肉丝在6成热的油中滑散；
加姜、蒜、泡辣椒炒出鱼香味，再下入笋片、木耳煸炒，淋入芡汁即成。
更多的菜谱，请点击这里看--吃来吃去，还是“自家老饭店”！
--------------------------------------------------------------------------------
Fish-Flavored Pork
Materials:
200g lean pork; 50g bamboo shoots; 50g black fungus; 20g pickled chillies; 25g scallion; 15g garlic; 10g ginger
Preparations
Shred the pork, bamboo shoots and black fungus.
Mix the seasonings, add to soup-stock, bring to the boil and thicken with cornstarch.
Saute pork shreds in 6-fold hot oil, add ginger, garlic, and pickled chillies till the fish-flavor comes out.
Drop in bamboo slices and black fungus, add the thickened soup.
