A complete collection of fish-flavored shredded pork! ! ! Decisive collection!

Method 1

Raw materials: 2g lean pork, 25g water-borne auricularia and water-borne magnolia tablets, 4g pickled pepper, 1g soy sauce, 1g white sugar and minced garlic, 1g chopped green onion and cooking wine, 8g vinegar, 3g refined salt, 1g monosodium glutamate, 5g starch, 125g oil and 5g clear soup.

Method of making fish-flavored shredded pork:

1. Cut pickled peppers into pieces for later use;

2. Add Jiang Mo, chopped green onion, minced garlic, refined salt, white sugar, vinegar, soy sauce and wet starch into a small bowl, and mix well for later use;

3. when the peanut oil is heated to 6%, stir-fry the pickled peppers until the red oil comes out, sprinkle with Chili powder and stir-fry with shredded pork. when the dishes are cooked, pour the juice mixed in a small bowl into the pot, stir well and pour in sesame oil.

Method 2

Ingredients: tenderloin 3g, ginger, minced garlic, chopped green onion, pickled red pepper, sugar, vinegar, salt, monosodium glutamate, starch and peanut oil

Method of making fish-flavored shredded pork:

1. Cut tenderloin into thick shreds, marinate red pepper and finely mix with sugar, vinegar, monosodium glutamate and peanut oil. Add a little salt and starch to the shredded pork;

2. When the pot is hot, add a little oil, then add shredded pork, stir fry, push it to one side of the pot, add red pepper and ginger. Stir-fry minced garlic until fragrant and colored, stir well with shredded pork, add sugar and vinegar, stir well, add chopped green onion, turn it into a pan and serve.

Method 3

Ingredients: 2g of pork leg (3% fat and 7% lean), 5g of water-borne magnolia tablets, 2g of chopped green onion, 25g of water-borne fungus, 25g of pickled red pepper and wet starch, 15g of minced garlic and soy sauce, 1g of ginger and vinegar, 2g of refined salt, 12g of sugar and 5 of broth.

Production method:

1. Cut pork into shreds about 7 cm long and .5 cm thick. Sliced magnolia slices and auricularia auricula, put them into a bowl with shredded pork, add refined salt and wet starch (15g) and mix well.

2. put sugar, vinegar, soy sauce, chopped green onion, wet starch (1g) and broth in the bowl to make a sauce.

3. Heat the wok, add lard to 6% heat, add shredded pork and stir-fry, add ginger, garlic and chopped red pepper to stir-fry until fragrant, then add magnolia slices and fungus to stir-fry for a few times, then cook the sauce and turn it over a few times.

key: the shredded pork must be cut evenly. The hot and sour taste should be moderate to highlight the fragrance.

method 4

raw materials: about 2 grams of pork, appropriate amounts of water-soaked magnolia slices, auricularia auricula, pickled red pepper, ginger and onion, and appropriate amounts of salt, vinegar and sugar.

Method:

① Shred pork, magnolia slices and auricularia, add seasoning to a bowl and marinate slightly.

(2) Add the seasoning and broth to boil to make the sauce.

③ Stir-fry the shredded pork in the oil pan, add ginger, garlic and pickled red pepper to make it smell like fish, then stir-fry the sliced magnolia and shredded auricularia, and cook the sauce.

Method 5

Raw materials: 25g pork leg, shredded onion and ginger, pickled pepper, cooking oil, fresh soup, yellow wine, salt, white sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, garlic paste, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil and starch.

Method:

1. Cut the leg meat into shredded pork with thick match stalks, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, mix well and size.

2. Add fresh soup, yellow wine, mashed garlic, white sugar, monosodium glutamate, Jiang Mo, chopped green onion and water starch into a small bowl to make seasoning for later use.

3. Heat the pan, add cooking oil, and when the oil temperature rises to 6%, put the shredded pork in the pan, cut off the oil and serve immediately.

4. Leave a little base oil in the pot, add shredded ginger and pickled pepper and stir-fry for a while, then add bean paste and stir-fry for a few times.

5. finally, add shredded pork and spare seasoning, stir-fry over high fire, pour in spicy oil, sprinkle with pepper powder, and stir well.

Method 6

Materials: 15g lean pork, 6g refined oil, 15g soy sauce, 8g vinegar, 1g sugar, 1g chopped green onion, 5g Jiang Mo, 5g minced garlic, 2g pickled red pepper, 1g cooking wine, a little monosodium glutamate, a little salt and soup, and 1g water-adjusting starch.

Practice:

1. Shred pork and chop onion, ginger, garlic and pepper.

2. Mix the shredded pork with salt and cooking wine, and mix with water-adjusted starch.

3. Mix vinegar, sugar, cooking wine, onion, ginger, garlic, monosodium glutamate and soup into juice.

4. Remove the oil pan, pour the shredded pork into stir fry, then pour the juice and stir fry for a few times.

method 7

ingredients: 2g of lean pork, 2g of water-soaked auricularia and water-soaked magnolia tablets, 4g of pickled peppers, 1g of soy sauce, 1g of white sugar and minced garlic, 1g of chopped green onion and cooking wine, 8g of vinegar, 3g of refined salt, 1g of monosodium glutamate, 5g of starch, 125g of oil and 5g of clear soup <

2. Add Jiang Mo, chopped green onion, minced garlic, refined salt, white sugar, vinegar, soy sauce and wet starch into a small bowl, and mix well for later use;

3. When the peanut oil is burned to 6% heat, stir-fry the pickled peppers until the red oil comes out, sprinkle with Chili powder and stir-fry with shredded pork. When the dishes are cooked, pour the juice mixed in a small bowl into the pot, stir well and pour in sesame oil.

Method 8

Ingredients: 35g pork. 1 grams of water hyacinth tablets, 25 grams of water hyacinth fungus, and 15 grams of pickled peppers. 3 grams of salt, 5 grams of ginger, 1 grams of garlic, 1 grams of onion, 5 grams of vegetable oil, 1 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of monosodium glutamate and 25 grams of soybean flour.

production process of fish-flavored shredded pork: pork is cut into shreds about 7 cm and .3 cm thick, and mixed with salt and water bean powder. Wash orchid slices and auricularia auricula, cut into shreds, soak in red pepper and chop; Ginger and garlic are finely chopped, and onions are cut into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, and salt are mixed into juice. Put the wok on a strong fire, heat it with oil (about 18℃), add shredded pork and stir-fry, soak Chili, ginger and minced garlic until fragrant, and then put it away. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, quickly turn over the pan and serve.

practice 9

raw materials: pork, clean winter bamboo shoots, water-borne fungus, chopped green onion, garlic, ginger, pickled red pepper, vinegar, Sichuan salt, soy sauce, white sugar, wet starch, broth and mixed oil.

Method of making:

1. Choose three lean and seven fat pork and cut it into 1 cm long shredded pork;

2. Clean the winter bamboo shoots, shred the water-borne fungus, soak the red pepper and chop it, put the shredded pork into a bowl, add Sichuan salt and wet starch and mix well;

3. Take another bowl and put sugar, Sichuan salt, vinegar, soy sauce, broth and wet starch into a juice;

4. put the mixed oil up and down in a wok on high heat until it is 6% hot, add shredded pork and stir-fry until the loose seeds turn white, add soaked red pepper, ginger and garlic, stir-fry until fragrant and colored, then add shredded winter bamboo shoots, shredded fungus and chopped green onion, stir well, cook the juice and turn it over a few times to collect the bright oil, and serve.

practice 1

raw materials: 25g of pig's spine, 5g of water-borne fungus, 5g of winter bamboo shoots, 3g of pickled peppers (minced), 15g of vinegar, 15g of sugar, 5g of soy sauce, 2g of salt, 15g of yellow wine, water, 15g of starch, 1g of chopped green onion, 3g of ginger slices, 2g of garlic, 3g of monosodium glutamate and a proper amount of egg soup.

Method of making:

1. Cut pork loin into 7 cm long shredded pork, put it in a bowl, add salt, starch and eggs and mix well. Shred winter bamboo shoots and fungus. Bowl to fish sauce: white sugar, salt, vinegar, soy sauce, monosodium glutamate, soup, water starch.

2. Heat the spoon in oil to 5% heat, stir-fry shredded pork, add pickled pepper, ginger, onion and garlic, stir-fry until fragrant, add fungus and winter bamboo shoots, cook in fish-flavored juice, stir-fry evenly, and serve.