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1. shredded ginger
The first time I ate this dish was in Huadu, Guangdong. The first time I saw shredded pork directly fried with ginger, it was because, in my impression, ginger was an auxiliary material to remove fishy smell, and it was the first time to fry it. The dish was fried, so I tried it, and the taste was simply "amazing". Shredded pork is tender and refreshing, and ginger is crisp and delicious. It's not spicy at all. It's comfortable. It's comfortable. Ginger is also known as ginger, purple ginger and ginger bud. Ginger contains gingerol, which has anti-aging effect. In addition, ginger is good for promoting metabolism, so eat more ginger.
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2. There are not many practices of shredded ginger, such as fried chicken with ginger, fried duck with ginger, shredded ginger, chopped pepper with ginger, pickled ginger and so on. Today, I share a Sichuan-style gourmet shredded ginger, which is simple and homely, tastes very suitable, is very suitable for drinking and eating. You can try it if you like.
Ingredients: ginger and tenderloin 500g Step 1: Clean tenderloin, slice it first, and then shred it. Cut ginger into filaments, and prepare a bell pepper to cut into filaments. For the sake of good color, you can also cut some shredded red pepper, or you can not add the second step: pickling shredded pork: add a little pepper, a little soy sauce, a little cooking wine and a little water, and grab it evenly with your hands so that the meat can absorb all the pepper, soy sauce and cooking wine. After grabbing well, add an egg white. The purpose of adding egg white is to make shredded pork more beautiful.
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Then grab it evenly by hand, add a spoonful of starch, grab it evenly, and finally add a little vegetable oil. Refueling can make shredded pork slide off the non-stick pan quickly. Step 2: Heat the oil in a hot pot. When the oil temperature reaches 70%, shake and slide the pan to make the pan wall covered with oil, so that fried fish and shredded pork will not stick to the pan. Turn off the fire and let the oil cool. When the oil is cool, add shredded pork, slide it quickly, and then turn off the fire and take it out for later use.
Leave the oil of fried shredded pork in the pot, add a spoonful of bean paste, stir-fry red oil, add Jiang Mo, minced garlic and pepper seeds, stir-fry evenly with a small torch, stir-fry shredded ginger and pepper quickly and evenly, then add smooth shredded pork, add a proper amount of salt, a little monosodium glutamate and a spoonful of sugar to refresh, stir-fry evenly quickly, and finally stir-fry evenly along the edge of the pot. Sprinkle with chopped green onion and serve delicious.
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Adding red pepper looks more appetizing. To sum up: 1. First of all, the shredded pork should be marinated and savored. The function of adding egg white and starch is to make shredded pork more tender and smooth, and adding edible oil to lock the water makes it easier to slip into the pot. 2. The non-stick pot of shredded pork must be slippery, the ginger is easy to cook, and it must be fried quickly.
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