Raw materials:
250g of pork leg, shredded onion and ginger, pickled pepper, edible oil, fresh soup, yellow wine, salt, sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, garlic paste, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil, starch, etc.
Method:
1. Cut the leg meat into shredded pork with coarse matches, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, mix well to taste and adjust the size.
2. Put fresh soup, yellow wine, garlic paste, 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 60%, put the shredded pork into the pan and cut it.
4. Leave a little base oil in the pot, add shredded ginger and pickled pepper, stir fry for a while, then add bean paste and stir fry 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.
7 "Fish-flavored shredded pork (Figure)
Materials:
Lean pork150g, refined oil 60g, soy sauce15g, vinegar 8g, sugar10g, chopped green onion10g, Jiang Mo 5g, minced garlic 5g, minced red pepper 20g, and cooking wine10g.
Exercise:
1. Shred pork and chop onion, ginger, garlic and pepper.
2. Stir the shredded pork with salt and cooking wine, and mix it with water-adjusted starch.
3. Mix vinegar, sugar, cooking wine, onion, ginger, garlic, monosodium glutamate and soup into juice.
4. Take the oil pan, pour the shredded pork into stir fry, then pour the juice and stir fry a few times.
8 "Fish-flavored shredded pork"
Composition:
200 grams of lean pork, 25 grams of auricularia auricula and cortex Magnoliae officinalis slices, 40 grams of pickled peppers, 0/0 grams of soy sauce, 0 grams of sugar and minced garlic, 0/5 grams of chopped green onion and cooking wine, 8 grams of vinegar, 3 grams of refined salt, 50 grams of monosodium glutamate 1 g of starch and 0 grams of oil/kloc-0.
Production method:
1. Pickled peppers are cut into pieces for later use;
2. Put Jiang Mo, chopped green onion, minced garlic, refined salt, sugar, vinegar, soy sauce and wet starch into a small bowl and mix well for later use;
3. Heat peanut oil to 60% heat, stir-fry pickled peppers until red oil comes out of the pot, sprinkle with Chili powder and stir-fry shredded pork. When the dish is cooked, pour the mixed juice in a small bowl into the pot and mix well, then pour in sesame oil.
note:
Nutrition: cholesterol: 470 mg, carbohydrate: 15 g, protein: 62 g, fat: 152 g, calorie: 1828 kcal.
Flavor characteristics:
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, which is well received by diners and enjoys a good reputation throughout the country.
9 "Fish-flavored shredded pork"
Features: Deep red color, salty and sweet, sweet and sour, rich fish flavor and unique taste.
Recipe ingredients:
350 grams of 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.
10 "Fish-flavored shredded pork"
Raw materials:
Pork, clean winter bamboo shoots, water-borne fungus, chopped green onion, garlic, ginger, pickled pepper, vinegar, Sichuan salt, soy sauce, white sugar, wet starch, broth and mixed oil.
Method:
1, select three lean and seven lean pork and cut it into 10 cm long shredded pork;
2. Wash 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 add sugar, Sichuan salt, vinegar, soy sauce, broth and wet starch to make juice;
4. Put the wok on the fire and mix the oil up and down until it is 60% hot. Add shredded pork and stir-fry until the loose seeds turn white. Add the soaked red pepper, ginger and garlic, stir-fry and color. Then add shredded winter bamboo shoots, shredded auricularia auricula and chopped green onion, stir well, boil the juice for a few times and collect the bright oil. You can eat it out of the pot.
Features:
The skin is crisp, the meat is tender and delicious, and it is edible.
1 1 "Fish-flavored shredded pork"
Raw materials:
250g pork Tongji, 50g water-borne fungus, 50g winter bamboo shoots, 30g pickled pepper (minced), 0/5g vinegar/kloc-,5g sugar/kloc-,5g soy sauce, 2g salt, 0/5g yellow rice wine/kloc-,water, and 5g starch/kloc-.
Production method:
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 fish sauce: white sugar, salt, vinegar, soy sauce, monosodium glutamate, broth, water starch.
2. Put the spoon in the oil and heat it to 50% heat. Stir-fry the shredded pork until fragrant. Add pickled pepper, ginger, onion and garlic, stir-fry until fragrant. Add fungus and winter bamboo shoots, cook the fish-flavored juice and stir well. Serve.
Key operation: cut the shredded pork evenly and stir fry quickly.
Features of the finished product: bright red color, tender meat, salty and sweet, sweet and sour.
12 Fish-flavored shredded pork
Materials:
200g of shredded lean meat, 50g of auricularia auricula, 40g of winter bamboo shoots, 40g of carrots and 40g of chopped green onion, 0/tablespoon of salt, 0/tablespoon of monosodium glutamate, 0/tablespoon of sugar, 0/tablespoon of aged vinegar, 2 cloves of garlic, 2 tablespoons of pickled peppers and 2 tablespoons of water starch.
Exercise:
1, the shredded pork is marinated with a little salt and yellow wine; Soaking auricularia auricula in clear water, shredding, washing and shredding winter bamboo shoots and carrots; Chop ginger, garlic and pickled pepper into powder.
2. Stir-fry shredded pork in a wok with proper amount of oil, then add salt, monosodium glutamate, Jiang Mo, minced garlic, minced pickled pepper, white sugar, aged vinegar, chopped green onion and various vegetables, stir-fry with high fire until nearly cooked, and then add water and starch to thicken.
Tip:
If you want to fry delicious fish-flavored shredded pork, all kinds of seasonings are essential. Only when all kinds of materials and seasonings are properly handled can the level in the hotel be fried.
13 "Fish-flavored shredded pork"
It is characterized by sweet and slightly sour taste and salty and slightly spicy taste, so it should be used as wine and rice.
raw material
200g of lean pork, 30g of auricularia auricula, 30g of green vegetables, 75g of vegetable oil, 20g of soy sauce, 0/0g of vinegar/kloc, onion, ginger, garlic, 0/3g of sugar/kloc, 3g of cooking wine and pickled pepper, 3g of salt, 0g of wet starch15g of monosodium glutamate and soup stock.
manufacturing process
(1) Shred the meat, mix well with a little soy sauce, salt and cooking wine, paste it with wet starch and mix with some oil. Wash vegetables and auricularia thoroughly, shred, and chop pickled peppers. Chop onion and ginger.
(2) Mix sugar, vinegar, soy sauce, onion, ginger, garlic, cooking wine, monosodium glutamate, starch and soup into juice.
(3) Heat the frying spoon and inject oil. Add shredded pork when the oil is hot and push it away with a spoon. Then add pickled peppers and stir-fry them to taste, and take out the soaked fungus and vegetables. With the frying, pour in the appropriate juice and stir fry several times when the juice is boiling.