Ingredients: 200 grams of lean pork, 25 grams of auricularia auricula and 25 grams of magnolia officinalis tablets.

Seasoning: pickled pepper 40g, soy sauce 10g, sugar and minced garlic, chopped green onion and cooking wine 15g, vinegar 8g, refined salt 3g, monosodium glutamate 1g, starch 50g, oil 125g and clear soup 50g.

Exercise:

1. Cut pork into shreds about 7 cm long and 0.5 cm thick. Slice Flos Magnoliae and Auricularia auricula, put them in a bowl with shredded pork, add refined salt and wet starch and mix well.

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch, and broth into a bowl and make a sauce.

3. Heat the wok, add lard to 60% heat, add shredded pork to 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, and then cook the sauce for a few times.

Tips:

Shredded pork must be cut evenly. Hot and sour should be moderate, highlighting the fragrance.

Exercise 2:

Recipe ingredients: 250g pork leg, 0/00g tender bamboo shoots, 0/egg, 0/5g sugar, 0/5g vinegar, 200g crude oil, 0/0g sesame oil, 2.5g monosodium glutamate and soy sauce.

◆ Production process:

1. Cut pork leg into 6 cm long and 0.2 cm wide threads, mix with wine and salt, and add chopped eggs and raw flour for sizing. In addition, sugar, soy sauce, vinegar, monosodium glutamate and gouache are mixed in a small bowl for later use.

2. When the pot is 60% hot, add oil, then add shredded pork and stir fry. Depending on the blood, pour the pot into the colander and drain the oil. Leave residual oil in the bottom of the pot, add chopped green onion, Jiang Mo and bean paste to stir-fry until fragrant, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry a few times quickly, add monosodium glutamate, hook the thin sauce, sprinkle with pepper, and pour sesame oil into the pot.

Exercise 3:

◆ Recipe ingredients: 350g pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g. Salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g, soy sauce 10g, vinegar 5g, sugar 15g, monosodium glutamate 1g, and soybean powder 25g.

◆ Production process: Pork is cut into 7 cm, 0.3 cm thick shreds, and mixed with salt and water bean powder. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.

Practice 4:

◆ Recipe ingredients: 200g lean pork, 20g Sichuan pickled pepper (both bean paste and pepper paste are acceptable), 20g white sugar, 15g vinegar, 15g soy sauce, 1.5g refined salt (used twice), 1g monosodium glutamate and 65438+.

◆ Production process:

1. Cut the meat into 3 cm long filaments and paste it with a little salt and starch. Shred cucumber and chop onion, ginger and garlic. Mix the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and water starch for later use.

2. Heat the pan, put oil in the pan, stir-fry shredded pork in the pan, stir-fry pickled pepper (chopped), ginger and garlic in the pan, add cucumber and chopped wood after fragrance, stir-fry slightly, and cook just the right juice and chopped green onion, stir well.

Practice 5:

Materials:

250g of lean meat, 70g of fungus, half a carrot, 30g of pickled pepper powder, 2 onions, 5 slices of ginger 1, and appropriate amount of starch seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.

Exercise:

1, clean lean meat, cut into thick shreds, put in a bowl, add salt and water starch and mix well;

2. Wash and shred onions, ginger and garlic for later use.

3, fungus and carrots are shredded for use.

4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.

5. Put the oil in the pot, and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.

Tips:

1. The proportion of sugar, vinegar and salt should be appropriate. If you don't like sweets, you don't have to put sugar;

2. There are all kinds of seasonings of fish-flavored shredded pork in the supermarket, which can be bought and used, but it seems that the seasoning is a little salty, so pay attention!

3. You can put some shredded carrots, but it is best to fry them until they are medium-ripe, and put them together when frying meat.

The characteristics of this dish:

Sichuan Chengdu famous dishes. The above-mentioned pork is the main ingredient, with mushrooms and fungus, cooked with Sichuan's unique fish-flavored seasoning. This dish is deep red in color, salty, sweet, sour and spicy, with rich fish flavor and unique taste. It is well received by diners and enjoys a high reputation throughout the country.

Nutritional components:

Cholesterol: 470 mg carbohydrate: 15 g protein: 62 g fat: 152 g calorie: 1828 kcal.

Exercise 6:

350g of raw pork, 0/00g of water-borne blue tablets/kloc-0, 25g of water-borne fungus, 5g of pickled pepper15g, 3g of salt, 5g of ginger, 0g of garlic10g of onion10g of vegetable oil, 50g of soy sauce10g.

◆ During the production process, the pork is cut into filaments about 7 cm long and 0.3 cm thick. Add salt and water bean powder and mix well. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Mix with soy sauce, vinegar, sugar, monosodium glutamate, water bean powder, fresh soup and salt to make sauce. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.

◆ The characteristic color is red, the meat is tender, salty, sweet, sour and spicy. Ginger, garlic and onions stand out.

Exercise 7:

Ingredients: shredded lean meat, fungus, lettuce (also called green bamboo shoots) and tomato.

Accessories: soaked garlic, soaked ginger, onion, chopped pepper, starch.

Seasoning: salt, sugar, soy sauce, sesame oil, chicken essence, tomato sauce.

Exercise:

1. Make auricularia, soak auricularia and shred. Wash and shred lettuce and put it on a plate. (Note that my method is a failure. Auricularia auricula and lettuce should be separated. )

2. Shred fresh lean meat, mix in salt, sesame oil, chicken essence and starch, soak in shredded ginger and onion, and marinate for a quarter of an hour. Cut the tomatoes into pieces, soak the garlic, chop it up and put it on a plate for later use.

3. Prepare appropriate chopped pepper and tomato sauce, with more tomato sauce. Here, tomato sauce can completely replace the sour taste of vinegar.

4. Oil the shredded pork first. Stir-fry the oil quickly after heating, and take it out for use when the meat is cooked and tender.

5. Put the oil in the pot again, heat it, add the minced garlic, stir fry a few times, then add the chopped pepper sauce and tomato sauce and stir fry until cooked.

6. Put shredded bamboo shoots first, then shredded fungus (now you know why the dish just failed ...)

7. Stir-fry shredded bamboo shoots until soft, add a tablespoon of sugar, then add some soy sauce, salt and chicken essence, and then diced tomatoes. Because there are many tomatoes with enough acidity, there is no need to use vinegar. Finally, pour in the fried shredded pork and stir well.

8. Before cooking, you can hook some clams (if you think the juice is thick enough, you don't need it), and then put it on a plate and the finished product will come out.