Fish-flavored shredded pork method 1: ingredients
300g tenderloin, winter bamboo shoots 100g, 5 dried auricularia, onion 1 root, egg 1 piece, 3 slices of ginger, 5 ml of soy sauce 15ml, 30ml of vinegar, 40g of pickled pepper, 5g of salt and 5g of sugar 15g.
working methods
1. Wash tenderloin and shred it. Add 3 grams of cooking wine, egg white, starch and salt, mix well and marinate for 20 minutes. At the same time, soak the dried fungus, wash the winter bamboo shoots, cut them into filaments respectively, and chop the pickled peppers for later use.
2. Take a small bowl, add soy sauce, sugar, vinegar, chopped green onion and water starch in turn, and mix well to make fish-flavored juice.
3. When the oil pan is heated to 50% heat, add the marinated shredded pork and spread it out quickly with a shovel. After the shredded pork turns white and takes off, serve it immediately.
4. Heat the remaining oil of shredded pork to 50% oil again, turn to low heat, add pickled pepper and Jiang Mo, and stir-fry the red oil slowly. Then add black fungus and shredded winter bamboo shoots, add the remaining 2 grams of salt and stir-fry until fragrant.
5. Add the shredded pork that was fried before, pour in the fish flavor seasoning and mix well quickly. When the soup is gradually dry, take it out of the pot immediately.
Fish-flavored shredded pork method 2: ingredients
Tenderloin, bamboo shoots, green peppers, carrots, fungus, onion, ginger, garlic, starch, salt, soy sauce, sugar, vinegar, Pixian watercress, sesame oil and cooking wine.
working methods
1. Shred tenderloin, marinate with proper amount of salt, cooking wine and water starch, pour in a little oil and stir-fry, shred auricularia, bamboo shoots, green peppers and carrots, and mince onion, ginger and garlic for later use.
2. Prepare two spoonfuls of Pixian watercress, chop with a knife, and mix with a little salt, appropriate amount of soy sauce, sugar, vinegar, starch and appropriate amount of water to make sweet and sour sauce for later use.
3, hot pot cold oil, add shredded pork, stir fry until it changes color.
4. Pour the chopped Pixian watercress and stir-fry over low heat until the red oil precipitates.
5. Add onion, ginger and minced garlic and stir-fry until fragrant.
6. Add vegetable ingredients and mix well. Add the prepared sauce.
7. Cook the soup until it is thick and sprinkle with a little sesame oil.
skill
Auricularia auricula is soaked in warm water, and the water temperature is not hot. If there are many impurities in black fungus, you can add a spoonful of starch to the water, which is beneficial to cleaning the impurities. Winter bamboo shoots can be bought in fresh-keeping packages, as long as the white calcifications in the bamboo shoots are washed clean, without ironing.
This dish has been improved by Sichuanese for several years, and now it has been included in Sichuan recipes early, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant seeds, fish-flavored shredded pork and so on. Now it has a unique flavor, which makes it popular all over the country.