Northeast guobaorou
material
Pork tenderloin, egg, onion, ginger, coriander, carrot, white sugar, white vinegar, soy sauce, salt, water starch.
working methods
1, pork tenderloin cut into large pieces, about 2-3 mm thick, not too thin, too thin and fried.
2. Shred onion, ginger, coriander and carrot, and adjust appropriate amount of sugar+white vinegar+soy sauce+salt to make juice according to personal taste.
3, water starch and a little egg white are mixed into a batter of appropriate consistency, so that the meat slices are easily and evenly wrapped in a layer of paste, but not too thick.
4. When the oil in the pot is 50% to 60% hot, put a piece of meat wrapped in batter, fry it over medium heat and take it out.
5. Turn to high heat, add the fried meat slices and fry until crisp and colored. I didn't fry too much. Generally, restaurants fry more than this. I like something with a little Microsoft flavor.
6. Leave a little base oil in the pot, add onion, ginger, coriander and shredded carrot and stir well.
7. Add the fried meat slices and stir fry evenly. Pour in the sauce and stir fry quickly.
Fried shredded pork with sweet and sour sauce
material
Pork tenderloin 300g, green pepper 1 piece, carrot 1/4 pieces, winter bamboo shoots 1/2 pieces, and black fungus 6 pieces.
Composition:
Braised pork seasoning (5ml soy sauce, 5m cooking wine, 20ml water starch),
Fish-flavored sauce (5ml soy sauce, vinegar 15ml, sugar 45g, salt 1g, water starch 20ml),
80ml salad oil, minced onion, ginger and garlic, 4-5 pickled peppers in Sichuan.
working methods
1, pork tenderloin is cut into filaments and marinated with bacon seasoning for more than ten minutes;
2. Cut green pepper, carrot and winter bamboo shoot into filaments respectively, soak auricularia auricula in soft water, wash and cut into filaments for later use;
3. Mix fish flavor juice for later use, mince onion, ginger and garlic for later use, and mince pickled pepper for later use;
4. Put enough oil in the pot. When the oil is 60% to 70% hot, put it into the shredded pork fire and quickly slide it until it turns white, and remove it for use;
5, put a little oil in the pot, add onion, ginger and minced garlic to stir fry, add spicy powder and spicy powder to stir fry red oil;
6. Add carrots, winter bamboo shoots and fungus and stir fry for 2 minutes. Add pepper and stir well.
7. Add the fried shredded pork and stir well;
8. Pour in the fish sauce and stir well.
skill
1. Marinated and fried shredded pork: Marinated shredded pork in advance and fried quickly to ensure smooth and tender shredded pork;
2, the choice of side dishes: the side dishes usually used in fish-flavored pork are winter bamboo shoots, black fungus, green pepper (or pointed pepper) and carrots. Generally speaking, winter bamboo shoots are essential, and other items are optional;
3, the choice of pickled peppers: the pepper used to make fish-flavored pork is Sichuan pickled peppers. If you can't buy it, you can use chopped pepper instead. Pickled peppers and chopped peppers should be pickled in similar ways, but there are still differences, and the choice of peppers is also different. From the color point of view, pickled peppers can be fried in red oil, and the dishes are a little red, but chopped peppers will not be colored and taste a little different. I've also fried shredded pork with chopped pepper, which tastes almost the same, but it's still almost the same ~ only the real Sichuan pickled pepper flavor is the most authentic;
4, the modulation of fish-flavored sauce: the taste of fish-flavored shredded pork is right, except the choice of pickled pepper is the modulation of fish-flavored sauce. Generally, the ratio of sugar to vinegar is 3: 1, which can be slightly increased or decreased according to personal taste ~
Steamed meat
This dish is relatively simple to cook and needs to be steamed in a steamer until the meat is soft. It is characterized by bright red color, salty and slightly spicy. The meat is fat but not greasy, and it is easy to melt slag. The sweet potato is slightly sweet and waxy, and it tastes good. You can also substitute peas or pumpkins for sweet potatoes. In addition, there is no need to add salt to this dish, because the salty taste of Pixian watercress and bean curd is enough. Steamed pork rice noodles, Pixian watercress, and supermarkets all have them.
material
300 grams of pork belly with skin, 200 grams of sweet potato, 5 ml of vegetable oil, 60 grams of steamed pork rice flour, 5 grams of Pixian bean paste, chopped, 10 ml of bean curd and 4 grams of small pieces of bean curd, 1 g of pepper, 5 grams of ginger rice, 5 grams of onion rice and 1 g of pepper.
working methods
1. Scrape the pork belly and cut it into pieces with a width of 4 cm and a thickness of 0.3 cm. Peel the sweet potato and cut it into pieces about 3 cm square.
2. Put the sliced meat into the pot, add 5ml of vegetable oil, Pixian watercress, bean curd, half piece of bean curd, pepper, ginger rice, onion rice and pepper, finally add a little water or fresh soup and rice flour, mix well and let stand 15min.
At the same time, you can put enough water in the steamer and boil it with high fire.
4. Add wax paper for cooking at the bottom of the steamer, then put the cut sweet potatoes at the bottom of the steamer, and then arrange the prepared meat slices on the sweet potatoes. When steamed in this way, the gravy will be mixed into the sweet potato to make it tasty. Put the steamer into the steamer and pay attention to the steam. Be careful not to dry the water in the pot when steaming.
5. Steam on medium fire for about 1 hour until the meat and sweet potatoes are soft, and take them out of the steamer to eat.