Formula of fish-flavored shredded pork: the material of fish-flavored shredded pork.
Ingredients: tendon meat 1.
Ingredients: Zizania latifolia, auricularia auricula, green pepper and red pepper.
Seasoning: 1 tbsp Pixian bean paste, a little pickled pepper, 2 shallots, 2 or 3 slices of ginger, 3 cloves of garlic, 1/2 teaspoons of salt, 1 tbsp of cooking wine, 2 tbsps of soy sauce, 1/2 tbsps of sugar and 65438 vinegar.
working methods
1. Heat an appropriate amount of oil in the pot. When the oil is 60% hot, add shredded pork and stir-fry until it changes color. Turn off the fire and take it out immediately (gently stir the shredded pork with chopsticks to make it complete, unbreakable and unbreakable).
2. Heat the remaining oil in the pan, add chopped Jiang Mo, minced garlic and chopped green onion, and stir-fry until fragrant.
3. Add pickled peppers and Pixian watercress hot sauce and stir-fry red oil.
4. Add the freshly fried shredded pork and mix well.
5. Next, add the shredded water chestnut and black fungus, add the juice that has just been stirred, and stir well.
6. Add chopped green pepper and red pepper and mix well.
7. Finally thicken with appropriate amount of water starch, turn off the fire, add a little chicken essence and sprinkle with chopped green onion.
Formula of fish-flavored shredded pork: the material of fish-flavored shredded pork.
Pork tenderloin, fungus, pepper, bamboo shoots, ginger, garlic, spicy bean paste, fermented white wine, salt, sugar, starch, vinegar.
working methods
1. Shredded pork: cut into shredded pork along the texture of pork. Take a bowl and add 2 tablespoons water, 2 teaspoons soy sauce, 1 teaspoon sugar, 1/2 starch. Put the shredded pork into a bowl, massage, add a little oil, continue to massage and marinate.
2. Take a pot, add a little oil, when the oil temperature is 50%, add shredded pork and stir-fry until it is 7-8 minutes cooked, and take it out for later use.
3. Add some oil to the pan, add the spicy bean paste and stir-fry until the oil is red and bright. Add Jiang Mo (more) and a little minced garlic. Add shredded bamboo shoots, auricularia auricula, 2 tablespoons stock (water), 2-3 tablespoons distiller's grains (sugar can be added if it is not sweet enough), a little soy sauce, shredded pork (including shredded pork juice), pepper and vinegar, stir-fry a little, and add starch water, chopped green onion (I didn't add it, I didn't have it at home) and sesame oil. Ok, done.
skill
If you want the shredded pork to be tender, you have to add some water to make the meat absorb water. This way, even if the cooking is not well controlled, the meat can be fried better.
Formula of fish-flavored shredded pork: the material of fish-flavored shredded pork.
Ingredients: 250g of pork leg, 0/00g of tender bamboo shoots, 0/egg, 0/5g of sugar, 0/5g of vinegar, 200g of crude oil, 0/0g of sesame oil, 2.5g of monosodium glutamate and 0/0g of soy sauce.
working methods
(1) Cut the pork leg into 6 cm long and 0.2 cm wide silk, mix it 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.
Version 2:
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.
Version 3:
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.