Materials required for fish-flavored shredded pork: half a catty of pork tenderloin, a small bowl of agaric 1 carrot, 2 peppers, proper amount of oil and salt, pickled pepper 1 tablespoon, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, sugar 1 tablespoon, and starch.
Practice steps:
1. Prepare the required materials. Auricularia auricula should be soaked in advance, carrots should be peeled and washed, peppers should be washed and pedicled to remove seeds, and pork tenderloin should be selected, which tastes very tender.
2. Shred auricularia auricula, carrot and pepper, mince onion, ginger and garlic, and mince pickled pepper.
3. Shred tenderloin, add cooking wine, a little salt and half a spoonful of starch, grab well and marinate for 10 minute. Add starch and cooking wine to marinate shredded pork, so that shredded pork tastes tender and has no fishy smell.
4. Let's adjust the ratio of fish-flavored juice to fish-flavored juice: to adjust fish-flavored juice, first prepare two spoonfuls, one big and one small. One tablespoon of sugar and starch, two tablespoons of vinegar and soy sauce, only one tablespoon of chicken essence and finally three tablespoons of water. Remember the six ingredients clearly to ensure a good fish flavor.
5. Add oil to the pot and heat it. Add warm shredded pork, quickly disperse shredded pork, stir-fry shredded pork until the color turns white, and take it out for later use.
6. Add a little more oil to the pot, add chopped pickled peppers, stir-fry on low heat until red oil appears, and then add onion, ginger and minced garlic and stir-fry until fragrant.
7. Add shredded carrots, shredded peppers and shredded fungus, stir fry together, and then stir fry several dishes until the color becomes dark and soft.
8. Add shredded pork and stir-fry evenly, pour in the prepared fish-flavored sauce, stir-fry over high heat until the soup becomes sticky, turn off the fire and serve.
Ingredients for home-cooked braised pork: 500g pork belly, proper amount of oil and salt, onion 1 section, 2 slices of ginger, 2 cloves of garlic, 2 slices of pepper 10, 2 stars of aniseed, cooking wine 1 tablespoon, braised soy sauce 1 tablespoon, and light soy sauce/kloc-0.
1. Prepare the required materials. Pork needs pork belly, cut pork belly into pieces about 3 cm square, add water to the pot, and pour cold water on pork belly. Use cold water in this step, so as to remove blood, mucus, impurities and fishy smell from the pork belly, and also remove excess oil from the pork belly, so that the pork belly will be less greasy and have no fishy smell.
2. Boil the water. In the process of blanching, turn the pork pieces frequently, so that the surface of the pork can be heated more evenly, and at the same time, the blood in the pork can flow out bit by bit. Then in the process of blanching, remove the floating foam with a spoon. Blanch the pork thoroughly for 4-5 minutes. If the blanching time is too long, it will make the pork taste hard. Take out the pork belly and drain it for later use.
3. Heat the pan with oil and add rock sugar, preferably rock sugar, because the fried rock sugar is redder and brighter, and it can make the food more refreshing. Melt the rock sugar with a small fire and stir with a spoon. With the increase of temperature, sugar slowly dissolves, the concentration of sugar solution becomes higher and higher, caramelization reaction begins, and yellow bubbles appear and disappear quickly. At this time, the sugar color belongs to tender sugar color, continue to heat, bubble for the second time, brown, pork belly quickly stir-fry, pork belly stir-fry and color.
4. Add onion, ginger slices, garlic, pepper and aniseed, stir fry evenly, pour in braised soy sauce, soy sauce and cooking wine, and stir fry evenly. Pour in hot water, which should be used in this step, so as to avoid the rapid solidification and denaturation of protein and fat caused by sudden temperature change, which will affect the nutrition and taste. Otherwise, the meat is very tight, and it is not easy to rot when cooked. Don't exceed pork in water, and add it all at once. It is best not to add water during this period. If you want to add water, you should also heat the water and add as little water as possible.
5. Bring the soup to a boil over high fire, cover the pot and simmer for 40-50 minutes. When stewing meat, use a small torch to fully boil the fat of pork, so that it is not greasy. When there is a little soup left after the time, add salt to taste, and then collect the juice with high fire. Be careful not to paste the pot, so that a plate of braised pork with good color and flavor will be ready.
Materials for Chili stew: 500g pork belly, 4 peppers, auricularia, oil and salt, 1 tablespoon Pixian bean paste, 1 onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce,/kloc.
Exercise:
1. Add water to the pot, add pork belly in cold water, add onion, ginger and 10 pepper, boil the cooking wine, skim the floating foam, cook until it is 80% cooked, take it out and let it cool. After the meat is cooked like this, it will definitely not smell fishy.
2. Slice pork, cut onion into small pieces, mince ginger and slice garlic.
3. Wash the soaked auricularia auricula, tear it into small flowers, remove the pedicels and seeds from the peppers, and cut into pieces.
4. Heat a little oil in the pot, stir-fry the pork belly slices, stir-fry the meat slices until the color of the meat slices becomes transparent and the edges are slightly rolled up, and take out the pork belly for later use.
5. Stir-fry Pixian bean paste with small fire, stir-fry with red oil, and taste fragrant. Add onion, ginger and garlic and stir well.
6. Add pepper slices and fungus, stir-fry for 1-2 minutes, and stir-fry for not too long.
7. Add pork belly slices, soy sauce, a little cooking wine, salt and a little sugar, stir fry quickly and evenly over high fire, turn off the fire and serve.