Ingredients: 250g of pork leg, 0/00g of tender bamboo shoots, 0/egg, 0/5g of sugar, 0/5g of vinegar, 200g of crude oil, 0/0g of sesame oil, 2.5g of monosodium glutamate and 0/0g of soy sauce.

Teach you how to make shredded pork with fish flavor, and how to make shredded pork with fish flavor is delicious.

Version 1:

raw material

250g of pork leg, tender bamboo shoots 1 00g, eggs1each, sugar15g, vinegar15g, 200g of crude oil, sesame oil10g, 2.5g of monosodium glutamate and soy sauce/kloc-0.

prepare

(1) Cut the pork leg into 6 cm long and 0.2 cm wide silk, mix well with wine and salt, and add the broken eggs and raw flour for sizing. In addition, sugar, soy sauce, vinegar, monosodium glutamate and gouache are mixed in a small bowl for later use.

(2) When the pot is 60% hot, put the oil, then add the shredded pork and stir fry. If the pot is broken, pour it into the colander and drain the oil. Leave residual oil in the bottom of the pot, add chopped green onion, Jiang Mo and bean paste to stir-fry until fragrant, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry a few times quickly, add monosodium glutamate, hook the thin sauce, sprinkle with pepper, and pour sesame oil into the pot.

Version 2:

◆ Recipe ingredients:

350 grams of pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g. Salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g, soy sauce 10g, vinegar 5g, sugar 15g, monosodium glutamate 1g, and soybean powder 25g.

◆ Production process:

Cut pork into 7 cm and 0.3 cm thick shreds, add salt and water bean powder and mix well. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.

Version 3:

Ingredients: 200g of lean pork, 20g of Sichuan pickled pepper (bean paste or pepper paste can be used), 20g of sugar, 0/5g of vinegar/kloc-,0/5g of soy sauce/kloc-,0/.5g of refined salt/kloc-(used twice), monosodium glutamate 1 g of ingredients.

Output: 1. Cut the meat into 3 cm long filaments and use a little salt and starch slurry. Shred cucumber and chop onion, ginger and garlic. Mix the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and water starch for later use. 2. Heat the pan, put oil in the pan, stir-fry shredded pork in the pan, stir-fry pickled pepper (chopped), ginger and garlic in the pan, add cucumber and chopped wood after fragrance, stir-fry slightly, and cook just the right juice and chopped green onion, stir well.