Making:
1. Pork tenderloin is cut into strips 1.5cm long. Add a little salt and cooking wine to marinate pork tenderloin, and then paste it with water starch for later use.
2. Put sugar, vinegar, salt, a little water and water starch into a bowl and make it into a bowl for later use.
3, put 300 grams of oil in the pot, burn to 80% heat, then add the meat strips, fry until white, then remove and pat the adhered meat strips with a shovel for later use.
4. Continue to heat the oil in the pot. When it is 90% hot, fry the shredded pork until golden brown, and remove the oil for later use.
5. Leave the oil at the bottom in the pot. When it is 70% hot, add tomato sauce and stir-fry until the red oil is out of the pan, and then add a bowl of rice paste made of sugar, vinegar, salt, a little water and water starch. When the bowl of rice paste becomes thick and bright, add the meat strips and stir fry quickly until the meat strips are evenly coated with soup.
Tips:
1, oiling twice in step 3 and step 4 is the key to the finished product and cannot be omitted.
The cooking of this dish pays attention to the proportion of salt and sugar. You can find out your favorite proportion in practice according to your own taste.
3. Stir-fry the meat strips quickly after the sauce thickens to avoid affecting the taste because the meat strips become "skinned". Cooking is a special way of Sichuan cuisine. With the popularity of boiled fish in the whole country, people gradually accept, like and even fall in love with this practice. This seemingly complicated dish is actually very simple and easy to cook. There is no high requirement for temperature and knife work. As long as you pay attention to a few details, you can make amazing boiled meat slices! Come on, let's make a plate of delicious boiled pork slices! Ingredients: pork (or beef) 250g lean Chinese cabbage (or other seasonal vegetables, Such as lettuce, 200g Pixian watercress 50g (3 tablespoons), cooking wine 25g (1.5 tablespoons), starch 25g (1.5 tablespoons), salt 2g (about 1/ 2 teaspoons), a little chicken essence, and dried pepper 10g. For large slices with a thickness of 0.3 cm (only a rough estimate, no strict measurement is needed, in short, the thinner the slice, the better), if you feel that it is not easy to cut, you can put the meat in the freezer for a little freezing, and then slice it when it is hard, grab it evenly with starch, cooking wine, salt and a little water, and marinate it slightly. 2. Wash the cabbage, tear the leaves into large pieces by hand, and slice the cabbage obliquely with a knife; Wash onion and cut into onion segments; Cut the dried pepper into sections with scissors for later use; Pixian watercress is chopped for use. 3. Pour 40 grams of oil into the wok, put it in the dried Chili section and pepper, fry until it is brown, and take it out for later use. 4. Turn to high heat, stir-fry onions and cabbage in a wok, and spread them in a big bowl for later use. 5. Heat the pan, then pour in 40 grams of oil, add Pixian watercress and Jiang Mo and stir-fry until red fried. 6. Add the broth and bring to a boil. 7. Put the marinated meat slices into the pot and spread them out with chopsticks. Add soy sauce, chicken essence and sugar to taste when the sliced meat is cooked until it is scattered and discolored. 8. Pour the sliced meat and soup into a large bowl with cabbage. 9. Chop the pre-fried dried peppers and peppers and sprinkle them on the meat slices. Garlic powder is also evenly sprinkled on the meat slices. 10. Wash and dry the pan, add 20g oil, heat it to 90% heat (smoke), and then pour the hot oil evenly on the meat slices. Method 1 of fish-flavored shredded pork:
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:
1. Cut pork into 0.3 cm thick shreds, add salt and water bean powder and mix well;
2. Wash the blue slices and fungus, shred them and soak them in red pepper.
3. Cut ginger and garlic into fine powder and cut onion;
4. Use soy sauce, vinegar, sugar, monosodium glutamate, water bean powder, fresh soup and salt to make a thick juice for later use;
5. Enlarge the fire in the wok, add oil, stir-fry shredded pork, add pickled pepper, ginger and minced garlic and stir-fry until fragrant;
6. Add fungus, blue silk and chopped green onion and stir well;
7. 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.
Method 2 of fish-flavored shredded pork:
Materials:
Lean meat150g, soy sauce 6g, refined salt 2g, vinegar 8g, white sugar10g, chopped green onion 60g, ginger rice 3g, garlic rice 5g, red pepper powder 20g, cooking wine 4g, bean powder right amount and salad oil 65g.
Making:
1. Remove the fascia from the pork and cut it into large pieces of about 0.2 cm. Roll the sliced meat into a tube, cut it into shredded pork as thick as matchsticks with a knife, add 1 g salt, cooking wine and a little water, then grab it in a bowl and adjust the size.
2. Hook sugar, soy sauce, salt and vinegar into a bowl, and add a little water and bean powder to make a sauce for later use.
Put the pot on the fire to refuel. When heated to 50% to 60%, put the shredded pork with a sizing code into a pot, stir fry quickly with a spatula until the shredded pork turns white, add chopped pepper and ginger rice, stir fry and color, that is, add garlic rice and stir fry until fragrant, add chopped green onion and pour in the prepared flavor juice; Stir-fry with a spatula until the dishes are firm and oily, and add a few drops of vinegar.
Method 3 of fish-flavored shredded pork:
Materials:
Tenderloin 300g, ginger, minced garlic, chopped green onion, pickled pepper, sugar, vinegar, salt, monosodium glutamate, starch and peanut oil.
Production method:
1, the tenderloin is shredded, the red pepper is soaked and chopped, and mixed with sugar, vinegar, monosodium glutamate and starch to make sweet and sour juice; Shredded pork with a little salt and starch;
2. After the pot is hot, add a little oil, then add shredded pork, stir fry, push one side of the pot, soak the red pepper, and then add ginger. Stir-fry minced garlic until fragrant and colored, stir-fry with shredded pork, add sugar and vinegar, stir-fry, add chopped green onion, and turn over the pan to serve.
Features: salty, sweet and sour, with outstanding flavor of ginger, onion and garlic, uniform thickness of shredded pork and bright red color. Kidney flower raw materials: pig kidney, magnolia slice, starch, black fungus (water hair) and green pepper.
Seasoning: vinegar, soy sauce, sesame oil, shallots, salt, garlic, chicken essence and peanut oil. Practice: 1. Cut the kidney into two pieces, remove the peculiar smell of the kidney, first draw parallel knife marks on the meat surface of the kidney with an oblique knife, then turn an angle, draw parallel knife marks intersecting with the oblique knife at right angles with a straight knife, and then replace each piece with four narrow knives.
2. Mix clear soup, wet starch, soy sauce, chicken essence and sesame oil into juice;
3. Flos Magnoliae, green pepper, auricularia auricula and sliced elephant-eye fruit;
4. First soak the kidney flower in boiling water and take out the purified water;
5. Put the oil into the spoon, pour it into the kidney when it is 90% hot, and take it out quickly to control the oil content;
6. Add 25g of base oil to the spoon and heat it. Stir-fry onion and garlic in the pot, then cook vinegar, add magnolia slices, green pepper and fungus and stir-fry;
7. Add kidney flower and mixed juice, stir-fry quickly into a thick paste. Serve. And fried liver tips and kidney flowers. These dishes are enough. I hope you can share them with me.