I. Fish-flavored shredded pork
Material preparation: pork tenderloin, auricularia auricula, warm water, bamboo shoots, onion, ginger, garlic, starch, soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, edible oil, etc.
1. Shred pork tenderloin, soak auricularia in warm water at 40℃, wash and shred, shred bamboo shoots, and mince onion, ginger and garlic.
2. Put the shredded pork into a bowl, add water starch and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, and stir well for later use.
3. Heat the pan and pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is discolored and immature. Shovel to one side of the pan with a shovel, pour in minced garlic, Jiang Mo and chopped pepper, stir-fry and mix with shredded pork.
4. Pour shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and take out the pot when the soup is slightly sticky.
Second, Bao Gong Odin
Material preparation: lotus root, Pixian hot sauce, vinegar, sugar, salt, chicken essence, etc.
1, peeled and diced lotus root, soaked in clear water for a while, and drained for later use.
2. Pour the oil into the pot. When the oil is 50% hot, add Pixian Chili sauce, stir-fry until fragrant, and add onion.
3. Stir-fry diced lotus root for 2 minutes, then pour vinegar, sugar, a little water and salt in turn, continue heating for 5 minutes, and sprinkle with a little chicken essence.