Raw materials:

Half a catty of lean pork, two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of sugar, one spoonful of monosodium glutamate and coffee, one piece of ginger (about half a catty), one chunk of garlic, eight or nine pickled peppers, half a catty of fungus, one or two peas (instead of Chinese cabbage), six or seven onions and two spoonfuls of starch.

Exercise:

1, after the meat is shredded, add a little salt with a spoonful of starch (only a little is put in the meat because soy sauce and pickled pepper are salty), shred the fungus, cut the big leaves of Chinese cabbage into small pieces, and chop the onion, pickled pepper, ginger and garlic. Put soy sauce, vinegar, sugar, monosodium glutamate and starch into a bowl, and add three tablespoons of water to make a sauce.

2. Oil the pan and heat it to 70%. Add shredded pork and stir-fry until white.

3. Remove the shredded pork to the edge of the pot, add ginger, garlic and pickled pepper, and stir-fry until cherry color.

4. Add shredded fungus, Chinese cabbage and chopped green onion, stir-fry for half a minute, and then shovel evenly with shredded pork.

5, thicken and shovel evenly, and eat from the pot.

Practice of sweet and sour slightly spicy fish-flavored shredded pork

Composition:

Pig leg (30% fat, 70% thin), winter bamboo shoot water, fungus, chopped green onion, pickled pepper, Pixian bean paste, starch, minced garlic, soy sauce, Jiang Mo, vinegar, refined salt, white sugar, salad oil (or lard), a little red oil and cooking wine, and an egg. (Onion, ginger and garlic need at least 50g, and the ratio is 3: 2: 2. The ratio of vinegar to sugar is 5: 6, a total of 22g. )

Preparation stage:

1, cut pork into filaments. Add salt, wet starch, a little cooking wine and egg white (to make the meat tender and smooth) and mix well.

2, put sugar, vinegar, soy sauce, wet starch, monosodium glutamate (chicken essence is better, you can also put monosodium glutamate in the pot), and adjust it into sauce. (This is where the fish smell is produced.)

Chef:

3, wok fire, salad oil burned to 60% heat, shredded pork, shredded winter bamboo shoots, shredded fungus fried together, timely removed for use;

4. Leave a little bright oil in the original pot, add bean paste and pickled pepper, and stir-fry until red; Add onion, ginger and garlic and stir-fry until fragrant.

5. Stir-fry shredded pork, shredded winter bamboo shoots and shredded auricularia for about half a minute, and add a little pepper powder.

6. Add the sauce and stir fry. When the sauce is cooked and the raw materials are evenly wrapped, finally pour in a teaspoon of red oil. (The temperature should be moderate)

7. Loading.

Features: orange color, tender meat, sweet and sour slightly spicy, fresh and delicious.

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

Supplement:

Classic Sichuan cuisine: shredded pork with fish sauce

Materials:

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.

Exercise:

1, auricularia auricula is soaked in warm water and shredded, Magnolia officinalis is sliced and shredded, lean meat is shredded, onion is shredded, garlic is minced, ginger is minced, shredded pork is marinated with a little salt and 10g wet starch, soaked in red pepper and pounded into powder.

2. Mix 15g wet starch, salt, sugar, vinegar, soy sauce and broth into juice.

3. Heat the pan, put the oil, and pour in the shredded pork and stir fry.

4. Add minced red pepper, minced garlic and Jiang Mo, stir-fry until fragrant.

5. Add shredded fungus and shredded magnolia flower and stir fry a few times, then pour in sauce and chopped green onion and stir fry evenly.

It is mainly made of top-grade pork, with black fungus and soft fried 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, which is well received by diners and enjoys a good reputation throughout the country.

Supplement:

Fried shredded pork with sweet and sour sauce

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:

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; 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.

Supplement:

Materials for making fish-flavored shredded pork: ingredients: pork leg 250g, tender bamboo shoots 100g, eggs 1 each, sugar 15g, vinegar 15g, crude oil 200g, sesame oil 10g, monosodium glutamate 2.5g, and so on.

Teach you how to make shredded pork with fish flavor, and how to make shredded pork with fish flavor is delicious 1:

raw material

250g of pork leg, tender bamboo shoots 1 00g, eggs1each, sugar15g, vinegar15g, 200g of crude oil, sesame oil10g, 2.5g of monosodium glutamate and soy sauce/kloc-0.

prepare

(1) Cut the pork leg into 6 cm long and 0.2 cm wide silk, 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.

(2) When the pot is 60% hot, put the oil, then add the shredded pork and stir fry. If 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.

There's another one:

Ingredients: 200g of lean pork, 20g of Sichuan pickled pepper (bean paste or pepper paste can be used), 20g of sugar, 0/5g of vinegar/kloc-,0/5g of soy sauce/kloc-,0/.5g of refined salt/kloc-(used twice), monosodium glutamate 1 g of ingredients.

Output: 1. Cut the meat into 3 cm long filaments and use a little salt and starch slurry. 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.

Materials for making fish-flavored shredded pork: Ingredients: half a catty of lean meat, two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of sugar, one spoonful of monosodium glutamate, one piece of ginger (about half a catty), one garlic, eight or nine pickled peppers, half a catty of black fungus, one or two peas (I use Chinese cabbage instead), six or seven onions and two spoonfuls of starch.

1, after the meat is shredded, add a little salt with a spoonful of starch (only a little is put in the meat because soy sauce and pickled pepper are salty), shred the fungus, cut the big leaves of Chinese cabbage into small pieces, and chop the onion, pickled pepper, ginger and garlic. Put soy sauce, vinegar, sugar, monosodium glutamate and starch into a bowl, and add three tablespoons of water to make a sauce. 2. Oil the pan and heat it to 70%. Add shredded pork and stir-fry until white. 3. Remove the shredded pork to the edge of the pot, add ginger, garlic and pickled pepper, and stir-fry until cherry color. 4. Add shredded fungus, Chinese cabbage and chopped green onion, stir-fry for half a minute, and shovel evenly with shredded pork.

5, thicken and shovel evenly, and eat from the pot.