Tieqiufat, 7 Aauto's faster meat dish, lets you go home from work with meat to eat.

There is no fish in the fish-flavored shredded pork, just like the old lady has no wife in her cake. "Fish-flavored" is made of spices, so you have learned the method of fish-flavored shredded pork, such as fish-flavored eggplant, fish-flavored tofu and so on.

Salty, sour, spicy and sweet, so many flavors are combined, which is probably one of the reasons why shredded pork with fish flavor can be loved by people in the north and south of the Yangtze River and spread to this day and become a traditional famous dish. It is said that shredded pork with fish flavor was named by Chiang Kai-shek's personal chef during the Anti-Japanese War.

Fish-flavored shredded pork ingredients

Pork tenderloin: 250g, cooking wine 30ml, oil 30g, 2 cloves of garlic, 5g of ginger, Pixian bean paste 1 tablespoon, auricularia auricula 20g, and side dish 70-100g.

Flavoring sugar 15g, rice vinegar 15ml, light soy sauce 5ml.

fried shredded pork with sweet and sour sauce

1. Select pork tenderloin, shred it, add wine and grab it evenly. Grasping with hands is better than grasping with chopsticks. Let it marinate 15 minutes. It can also be pickled one day in advance and stored in the refrigerator to save time.

2. After the pot is cooked, put in the oil. Generally, cooking is to heat the pan first and then drain the oil, so that the oil temperature will not be too high and it will be healthier.

Add Jiang Mo, minced garlic and Pixian bean paste and stir-fry until fragrant.

3. Add shredded pork. After the shredded pork changes color, add some side dishes, such as water bamboo, winter bamboo shoots, or some existing vegetables at home.

Stir-fry until cooked.

4. Add seasoning, thicken water starch and take it out.

2. Sichuan style pork

Tieqiufat, 7 Aauto's faster meat dish, lets you go home from work with meat to eat.

Sichuan cuisine is one of the top ten classic cuisines in Sichuan. It is said that it originated in the late Qing Dynasty, and "returning to the pot" literally means cooking for the second time.

To put it simply, pork belly is the meat that has been treated twice and in different ways. It is fat but not greasy and tastes delicious. Here is a simple method of streaky pork.

food

250g pork belly, water1000g, 30g oil, Pixian bean paste15g, lobster sauce15g, and 200g green garlic.

working methods

1. Pork belly, don't cut it whole. Cook the meat in the pot for about 20 minutes, which depends on the size of your pork belly. Cook until the chopsticks can be inserted into the pork belly, take it out and let it cool. If you like pork belly, you can cook it more at once and eat it several times. Keep the part where you don't cook for a while in the refrigerator. Pick it up and thaw it when you eat it until you can slice it.

2. chilled pork belly, sliced, thin and thick according to personal preference. When the pan is hot, add oil. When the oil is hot, add bean paste and lobster sauce and stir-fry until fragrant.

3. Add chopped pork belly and saute until fragrant, then add green garlic and saute until fragrant. How to judge whether a dish is cooked or not is the simplest method. The raw materials have no fragrance. Green garlic is easy to cook, don't fry it for too long, it will basically change color.

It's out of the pot. Would you like another glass of wine for such an appetizer?

Step 3 stew meat

Sticking autumn fertilizer, 7 Aauto will speed up meat dishes, so that you can have meat to eat when you get home from work.