Today, let's make a fish-flavored shredded pork. Through this dish, we will teach you how to fry pork to make it smooth and delicious.
Dietary nutrition:
Pork tenderloin: Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; Pork tenderloin is rich in high-quality protein and relatively low in fat and cholesterol, which can be eaten by the general population.
Bamboo shoots: Bamboo shoots are rich in B vitamins, nicotinic acid and other signature nutrients, with the characteristics of low fat, low sugar and high dietary fiber, which can absorb a lot of oil and improve the taste.
3. Auricularia auricula (water hair): Auricularia auricula is extremely rich in iron. Eating Auricularia auricula regularly can nourish blood and nourish skin, make skin ruddy and shiny, and prevent iron deficiency anemia; Auricularia auricula contains vitamin K, which can reduce thrombosis, prevent thrombosis, prevent atherosclerosis and coronary heart disease.
Fried shredded pork with sweet and sour sauce
Preparation of ingredients:
Ingredients: 250g pork tenderloin, 50g winter bamboo shoots and 30g water-borne fungus;
Fish sauce: 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1.5 tablespoon sugar, 1 teaspoon cooking wine.
2 tablespoons water starch and 1 tablespoon chopped green onion.
Other seasonings: 2 tablespoons of red pickled pepper, appropriate amount of chopped onion, ginger and garlic, a little salt, a little cooking wine and a little chopped onion.
Practice steps:
(1) Shred tenderloin, add a little salt and cooking wine, stir well, marinate for more than 5 minutes, and chop pickled peppers for later use;
(2) blending starch, shredding bamboo shoots, blanching and draining, shredding auricularia auricula, and shredding onion, ginger and garlic for later use;
(3) Fish sauce: 1.5 tbsp sugar, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp cooking wine;
(4) Put 2 tablespoons of water starch and part of chopped green onion into a bowl, and stir evenly to make fish-flavored juice;
(5) Take out the pan, stir-fry the shredded pork with cool oil until most of the shredded pork becomes discolored, and take it out for later use;
(6) Take another pot, put oil in the hot pot and cool, slowly stir-fry the pickled pepper powder until fragrant;
(7) Add minced onion and ginger, stir-fry slowly with low fire until the fragrance is overflowing, and stir-fry red oil;
(8) Add shredded pork, immediately change the fire, quickly stir fry evenly, add shredded bamboo shoots and shredded auricularia, stir fry evenly;
(9) Add the fish-flavored sauce, stir-fry until the soup is thick, put it on a plate, and sprinkle with the remaining chopped green onion!
Tip:
1, "Cross-cut cattle and sheep and cut pigs vertically", the tenderloin should be cut along the shredded pork, if the shredded pork is cross-cut, it will be easily broken when pickled and fried; It is easier to cut evenly and delicately if it is frozen a little harder;
2. Say another word about shredded bamboo shoots. Fresh bamboo shoots, spring bamboo shoots and winter bamboo shoots are all good, but they are too seasonal; No, sometimes it's flooded. Whether it is fresh or soaked in water, it needs to be blanched before use, otherwise it will be very sour;
3. Both pickled peppers and douban are fermented and pickled, and they all have sour taste. Small fire frying can not only enhance fragrance? Ding? Even tips? Sour taste makes the food taste better. If you like to eat more spicy food, you can add more, but you should reduce the amount of soy sauce and salt accordingly, because the spicy sauce itself is very salty, remember!
4. The first fried shredded pork was cooked in June and July, and it can be seen that the shredded pork basically changed color, because the residual heat will heat up, and it has to be fried again. If the first cooking is too cooked, the shredded pork will easily get old and taste bad.