Exercise 1

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.

Exercise 2

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.

Exercise 3

Materials:

200g of pork leg (30% fat and 70% lean), 50g of soaked Flos Magnoliae, 20g of chopped green onion, 20g of soaked auricularia, 20g of soaked red pepper and wet starch, 5g of minced garlic and soy sauce10g, ginger and vinegar10g, 2g of refined salt and 0g of white sugar12g.

Production method:

1. Cut pork into shreds about 7 cm long and 0.5 cm thick. Slice Flos Magnoliae and Auricularia auricula, put them in a bowl with shredded pork, add refined salt and wet starch (15g) and mix well.

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch (10g) and broth into a bowl to make a sauce.

3. Heat the wok, heat the lard to 60%, stir-fry the shredded pork, stir-fry the ginger, garlic and chopped red pepper until fragrant, then stir-fry the magnolia slices and fungus a few times, then cook the sauce and turn it over a few times.

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.

Exercise 4

Raw materials:

200 grams of pork, 5 Liang, soaked magnolia slices, fungus, pickled pepper, ginger, onion and so on. And salt, vinegar, sugar, etc.

Method:

① Shred pork, magnolia slices and auricularia auricula, put them in a bowl, add seasoning and marinate slightly.

(2) Add seasoning and broth and boil to make sauce.

(3) Stir-fry shredded pork in an oil pan, add ginger, garlic and pickled pepper, stir-fry until the fish is fragrant, then stir-fry Flos Magnoliae and shredded auricularia, and cook the sauce until it is out of the pan. Reported at 20: 22 on July 8, 2008.

Ingredients: 200 grams of lean pork, 25 grams of water-borne fungus, 25 grams of water-borne magnolia slices, 40 grams of pickled peppers, 0/25 grams of vegetable oil, 0/0 grams of soy sauce, 3 grams of refined salt, 8 grams of sugar/0/0 grams of kloc, 8 grams of vinegar, monosodium glutamate/0/0 grams of kloc, and 1.5 grams of soy sauce.

Production method:

1. Cut pork into two thick shreds 6-7 cm long, put them in a bowl, season with salt and cooking wine, and mix well with bean flour.

2. Wash and shred auricularia, slice and shred Magnolia officinalis, and blanch it in boiling water.

3, take a bowl, put soy sauce, sugar, vinegar, monosodium glutamate, clear soup, water bean powder, into a fish-flavored juice.

4. Put the oil in the pan until it is 70% cooked, add shredded pork and stir-fry until it is red, add ginger, onion and garlic, stir-fry until fragrant, then add shredded auricularia and Flos Magnoliae, stir-fry the fish-flavored juice for a few times, and serve.

Note: When operating, we must pay attention to the uniform cutting of shredded pork, accurate taste, proportional mixing of fish sauce, strict control of feeding sequence and quick action to ensure the quality of dishes.

In order to make very authentic fish-flavored shredded pork, we must also use the following seasonings: home-cooked pickled sea pepper with ginger, Pixian watercress, Neijiang sugar, Zigong well salt, Deyang red soy sauce, Langzhong Baoning vinegar, and Luzhou-flavor rapeseed oil. Without one of them, it is impossible to make authentic fish-flavored shredded pork. However, if the landlord is not in Sichuan, you may need to complete the above seasoning.