The main ingredient of this dish is pork, and the auxiliary material is pickled pepper, so that fish can be fried. Choose 30% fat and 70% lean pork, shred and fry, so that the shredded pork is fresh and tender. The dishes are ruddy, tender, tender and full of fish flavor.

Material selection skills

Techniques for making fish-flavored shredded pork [1];

Adding some dry starch to dried auricularia auricula can help clean the dirty substances on auricularia auricula. It is advisable to soak the hair in warm water before cooking, and the part that is still tight after soaking is not suitable for eating. Fresh auricularia auricula contains toxins and cannot be eaten. Auricularia auricula has anticoagulant effect, and people with hemorrhagic diseases should not eat it. Pregnant women should not eat more;

Try to choose pickled peppers or chopped peppers for this dish, and it is best not to use Pixian bean paste, which will make the dish taste very heavy, with a sauce flavor but no fishy smell; Adding a spoonful of salad oil at the end of the pickling of shredded pork can effectively retain the moisture of shredded pork and make it easier to disperse when lubricated.

Exercise 1

Cut pork into shreds about 7 cm long and 0.3 cm thick. Shred the winter bamboo shoots and fungus, and put the shredded pork into a bowl.

Put sugar, vinegar, soy sauce, chopped green onion, wet starch and broth in the same bowl (don't mix them with shredded pork) to make a sauce.

In a 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 winter bamboo shoots and fungus to stir fry for a few times, and then cook the sauce for a few times.

Processing technology of fish-flavored shredded pork (8 sheets)

Exercise 2

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, and add shredded pork with fish flavor to taste.

Heat a wok, add lard to 60% heat, add shredded pork, stir-fry, add magnolia slices and fungus, stir-fry a few times, then boil the sauce and turn it over a few times.

Fried shredded pork with sweet and sour sauce

This method is very suitable for the fast pace of today's society.

Exercise 3

Materials:

250g of lean meat, 70g of fungus, half a carrot, 30g of pickled pepper powder, 2 onions, ginger 1 slice, 5 cloves of garlic and a proper amount of starch;

Seasoning:

Cooking oil, soy sauce, kitchen treasure soup, balsamic vinegar, salt, sugar, chicken essence;

Exercise:

Wash the lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well.

Wash and shred onion, ginger and garlic for later use.

Shred auricularia auricula and carrot for use.

Mix white sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, Jiang Mo, minced garlic, kitchen treasure stock, fish bone powder, water and starch to make fish-flavored juice.

Put oil in the pan. When the oil is heated to 50% hot oil, pour in shredded pork, 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.

Features:

Bright red color, smooth entrance, tender meat, sweet and sour.

The chef knows everything:

When cutting shredded pork, the knife method should be rigorous, the thickness and length should be appropriate, and the knives should not be connected together.

Exercise 4

material

Fried shredded pork with sweet and sour sauce

The materials are as follows:

Ingredients: pork tenderloin150g;

Ingredients: 2 green peppers, proper amount of water-borne fungus (quantitative according to your own preferences);

Seasoning: onion, ginger, garlic, a little salt, cooking wine, a spoonful of raw flour (for pickling shredded pork);

Sauce: two tablespoons of oyster sauce, one tablespoon of soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one tablespoon of bean paste (chopped) and one tablespoon of dried or pickled pepper; (Note: one tablespoon is one tablespoon, which is equal to15ml);

Practice steps:

Shred the meat, add a little salt, cooking wine and cornmeal and marinate for 10 minute;

Shred auricularia auricula and green pepper;

Chop onion, ginger and garlic for later use;

Mix the sauce (this is my own sauce);

Heat oil in a wok, add onion, ginger and garlic until fragrant, then add shredded pork and stir fry;

Stir-fry until the shredded pork turns white, add the sauce and stir well;

Then pour in green pepper and fungus, decorate the kitchen treasure with a small bowl filled with sauce, add it and stir-fry until the sauce is thick and evenly wrap the shredded pork and ingredients.

Exercise chart

Salt and chicken essence are not added to the seasoning, because the combination of oil consumption and light soy sauce will have a salty taste, so there is no need to add other seasonings, and soy sauce can be added halfway to make the color look better;

Exercise 5

Features: red color, tender meat, salty, sweet, sour and spicy. Ginger, garlic and onions stand out.

Fried shredded pork with sweet and sour sauce

Raw materials: pork 350g, water blue tablets 100g, water fungus 25g, pickled pepper 15g, salt 3g, ginger 5g, garlic 10g, onion 10g, clear oil 50g, soy sauce 10g.

Production: 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. Use soy sauce. Vinegar, sugar, monosodium glutamate, water bean powder, high-fresh soup of kitchen treasure and salt are mixed into thick 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.

Exercise 6

Microwave oven version

I'm very busy at work. I cook in the microwave at home.

Mix pork tenderloin with salt, Shaoxing wine and wet starch.

Put a spoonful of salad oil in the container (the remaining spoonful is mixed into the shredded pork), add all seasonings except red pepper oil, cover with microwave film, take it out after 5 minutes of fire, and pour the red pepper oil.

Stir the soup in the middle, turn the shredded pork or stir the food with serious overlap, which will help to enhance the cooking effect.

Exercise 7

Taste: spicy

Difficulty: pier cutting (primary)

Time: 10-30 minutes

Classification: Sichuan cuisine and pork are suitable for all ages.

Ingredients: 250g pork leg, tender bamboo shoots 1 00g, eggs1piece.

Accessories: sugar 15g, refined salt 5g, bean paste 10g, yellow rice wine 5g, water starch 15g, appropriate amount of pepper, appropriate amount of chopped green onion, a little of Jiang Mo each, soy sauce 10g, monosodium glutamate 2.5g, sesame oil 10g, sesame oil.

Steps:

Cut the pork leg into 6 cm long and 0.2 cm wide shreds, mix well with wine and salt, and add the broken 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.

When the pot is 60% hot, add oil, then add shredded pork and stir fry. The pot is broken, pour it 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.

Fish-flavored shredded pork and bean fruit

Exercise 8

Raw materials: lean pork, winter bamboo shoots, auricularia auricula, carrot, onion, garlic, ginger, homemade chopped pepper, salt, sugar, vinegar, soy sauce, kitchen soup (or water) and starch.

Exercise:

Prepare materials

Shred the soaked auricularia auricula, winter bamboo shoots, lean meat, onion, ginger and garlic.

Shredded pork is marinated with a little salt, cooking wine and starch. And starch, salt, sugar, vinegar, soy sauce, and soup (or water) are mixed into sauce.

Cool the oil in the hot pot. When the oil is hot, fry the shredded pork quickly.

Stir-fry until the meat turns white, then turn the shredded pork at the side of the wok with a shovel (or take it out). Add homemade chopped pepper, minced garlic and Jiang Mo into the base oil, and stir-fry until fragrant.

Stir-fry the shredded pork evenly

Stir-fry shredded carrots with water for about one minute in advance.

Then add shredded winter bamboo shoots and shredded black fungus and stir-fry for a while.

Pour in the sauce

When the soup thickens, add chopped green onion and stir well.

Tips:

Winter bamboo shoots can be bought in fresh-keeping packages, as long as the white calcifications in the bamboo shoots are washed clean, without ironing. No, it's not bad to use water bamboo instead.

Adding some dry starch to dried auricularia auricula can help clean the dirty substances on auricularia auricula. It is advisable to soak the hair in warm water before cooking, and the part that is still tight after soaking is not suitable for eating. Fresh auricularia auricula contains toxins and cannot be eaten. Auricularia auricula has anticoagulant effect, and people with hemorrhagic diseases should not eat it. Pregnant women should not eat more.

Try to make this dish with pickled peppers or chopped peppers. It is best not to use Pixian bean paste, which will make the dish taste very heavy, with a sauce flavor but no fishy smell.

Exercise 9

Ingredients: pork tenderloin 300g, bamboo shoots 200g, dried fungus 10.

Seasoning: salt 3g, soy sauce 15ml, vinegar 30ml, onion 15g, ginger 15g, garlic 15g, cooking wine 5ml, sesame oil 3ml, sugar 15ml, chopped pepper 40g, and high water content of Chubao 45ml.

Taste: Fish.

Preparation time: 15 minutes

Number of people: 2 people

Cooking time: 5 minutes

Exercise:

Shred pork tenderloin. Soak Auricularia auricula in warm water at 40℃, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic. Put the shredded pork into a bowl, add water starch, stir well and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, high-definition water from kitchen treasure and water starch, and stir well for later use.

Heat the pan, pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is not cooked. Shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir-fry and mix in the shredded pork.

Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and take out when the soup is slightly sticky.

Cooking skills:

Remember the famous saying "cut cattle and sheep vertically" when cutting meat. In other words, pork should be cut along the texture of the meat.

When soaking fungus, you can sprinkle some starch in the water, which makes it easier to clean the impurities on the fungus.

Be sure to prepare juice in advance. When frying this dish, if you put the seasoning bit by bit, it will delay the time and the taste of shredded pork will be different from that of the whole dish.

Exercise 10

Family version of fish-flavored shredded pork

Shredded pork is pickled with egg white and pepper.

Shred bamboo shoots, boil them in water for six minutes (pickled bamboo shoots), and shred mushrooms and carrots. Chop onion, ginger and garlic.

Marinated meat is covered with dry starch and 70% hot oil until it turns white.

Stir-fry chopped pepper and Pixian watercress with low heat and stir-fry in red oil.

Add shredded pork and stir well.

Pour in other ingredients, stir well, release one tablespoon, half a tablespoon of soy sauce, two teaspoons of sugar, and mix in a bowl of kitchen treasure stock.

After the fire boils, add salt according to your own taste. Don't add salt at this time, the taste will be heavier after the juice is collected.

Simmer on low heat 10 minute, thicken juice and starch with high heat, and add some monosodium glutamate.

Exercise 1 1

Ingredients: 350g pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g.

Accessories: 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.

Exercise:

Cut pork into 7 cm and 0.3 cm thick shreds, add salt and water bean powder and mix well;

Slice orchids, wash auricularia, shred, soak in red pepper and chop;

Slice ginger and garlic, and cut onion;

Mix with soy sauce, vinegar, sugar, monosodium glutamate, water bean powder, kitchen treasure soup and salt to make sauce for later use;

Put a wok on a big fire, heat it with oil, add shredded pork and stir fry, add pickled pepper, ginger and minced garlic and stir fry until fragrant;

Add auricularia auricula, shredded broccoli and chopped green onion and stir fry;

Finally, add the sauce and turn the pan quickly.

Features: Fish-flavored shredded pork, golden red color, smooth and tender entrance, sweet, sour, spicy and salty.

Exercise 12

Fish-flavored shredded pork material:

200 grams of lean meat, 50 grams of water-soaked magnolia slices, 25 grams of water-soaked fungus (shredded lettuce commonly used in Sichuan), 25 grams of onion, garlic 15 grams (about 3 petals), ginger 10 grams, 25 grams of pickled pepper, salt 1 gram, and sugar1gram.

Fried shredded pork with sweet and sour sauce

Fish-flavored shredded pork method:

Soaking Auricularia auricula in warm water, shredding, slicing Magnolia officinalis, shredding lean meat, shredding onion, shredding garlic and shredding ginger;

Marinate shredded pork with a little salt and 10g wet starch;

Pouring the soaked red pepper into powder;

Mixing 15g wet starch, salt, sugar, vinegar, soy sauce and kitchen treasure broth to obtain juice;

Heat the pan, add oil, add shredded pork and stir fry;

Add Chili powder, garlic powder and Jiang Mo and stir-fry until fragrant;

Add shredded auricularia and shredded Flos Magnoliae and stir-fry for a few times;

Pour in the sauce and chopped green onion and stir well.

Exercise 13

Lean meat amount

Proper amount of winter bamboo shoots

Auricularia auricula proper amount

Carrot right amount

Onion amount

Garlic right amount

Ginger amount

Proper homemade chopped pepper

Chubao broth (or water) is appropriate.

Proper amount of salt

Proper amount of sugar

Proper amount of vinegar

Proper amount of soy sauce

Appropriate amount of starch

Prepare materials.

Shred the soaked Auricularia auricula, slice Magnolia officinalis, shred lean meat, and shred onion, ginger and garlic.

Shredded pork is marinated with a little salt, cooking wine and starch. And mixing with starch, salt, sugar, vinegar, soy sauce and soup stock (or water) to make sauce.

Cool the oil in the hot pot. After the oil temperature, the shredded pork is quickly stir-fried and scattered.

Stir-fry until the meat turns white, then turn the shredded pork at the side of the wok with a shovel (or take it out). Add homemade chopped pepper, minced garlic and Jiang Mo into base oil and stir fry.

Stir the shredded pork evenly.

Add shredded carrots soaked in water in advance and stir-fry for about one minute.

Then add Flos Magnoliae and black fungus and stir-fry for a while.

Pour in the sauce. When the soup thickens, add chopped green onion and stir well.

Exercise 14

Time and weight

Preparation time: 30 minutes ~ 1 hour

Making time: 10 minute Dining number: 3~4 people.

food

Ingredients: 400g pork tenderloin, 50g pepper, 80g winter bamboo shoots, 80g carrots, 80g fungus, 2 tablespoons red pickled peppers.

Accessories: vinegar 1 tbsp, soy sauce 1 tbsp, cooking wine, 2 tbsps of sugar, salt, pepper, egg white, starch, onion, minced garlic and Jiang Mo.

Steps:

Shredding the soaked auricularia auricula, pepper, carrot and winter bamboo shoots; Chopped onion, ginger and garlic

Shred tenderloin, marinate with cooking wine, pepper, a little salt, water starch and egg white in advance, and add a spoonful of oil to catch ginger.

1 tbsp vinegar, 1 tbsp soy sauce, 2 tbsp sugar, starch, salt, chicken essence, a little water, Jiang Mo and minced garlic, and beat into a bowl of juice.

Heat the pot, put a little oil, the shredded pork slides open, and take it out when it changes color;

Stir-fry the side dishes and put them aside.

Leave a little base oil in the pot, saute shallots, ginger and garlic, add 2 spoonfuls of red pickled peppers and stir-fry until fragrant and red oil.

Add shredded pork and stir fry quickly.

Immediately add other side dishes, stir fry a few times, then cook in the prepared bowl juice, stir fry quickly and evenly, and then take out the pot.

Tip:

1, adding some dry starch to soak dried auricularia auricula can help remove the dirty substances on auricularia auricula. It is advisable to soak the hair in warm water before cooking, and the part that is still tight after soaking is not suitable for eating. Fresh auricularia auricula contains toxins and cannot be eaten. Auricularia auricula has anticoagulant effect, and people with hemorrhagic diseases should not eat it. Pregnant women should not eat more;

2. Try to make this dish with pickled peppers or chopped peppers. It is best not to use Pixian bean paste, which will make the food taste very heavy, with sauce flavor but no fish flavor;

3. Finally, add a spoonful of salad oil to the shredded pork and stir evenly, which can effectively retain the moisture of the shredded pork and make it easier to disperse when lubricated.