Prepared ingredients

Main ingredient: pork tenderloin

Accessories: green bamboo shoots, hydrated black fungus

Seasonings: ①: salt, chicken broth, monosodium glutamate (MSG), sugar, vinegar, (sugar and vinegar 1:1) soya sauce, soya sauce, fresh broth (water), water starch (blended to form a bowl of sauce)

②: pickled red chili peppers (chopped puree), ginger, garlic and fish-eye shallot

Flavor: fish, features: salty, fresh, sweet and sour both, onion, ginger and garlic prominent

Process:

1, pork tenderloin cut length of about 8cm, thick 0.3cm of the two thick silk, add salt, cooking wine stirred to the strength of the water starch stirred, sealing the oil standby.

2, bamboo shoots, fungus cut thin. And the green bamboo shoots with a little salt marinade.

3, a pot of oil, medium oil temperature sliding shredded pork, whitened and drained oil standby.

4, wash the bamboo shoots with salt, and drain.

5, pan in the bottom of the oil, medium oil temperature under the pickled pepper, ginger and garlic rice, stir fry flavor and red oil, put the green bamboo shoots and fungus stir-fry breaks into the oil into the slip through the shredded meat. Stir-fry evenly and pour in the pre-blended sauce, add the fish eye onion. Stir fry the gravy well, green onions out of the aroma of the pot to plate.

Fish Scent Shredded Pork

Practice 2

Ingredients: tenderloin, green bamboo shoots, black fungus, pepper, cooking wine, garlic, ginger, scallions, bean curd, soy sauce, cornstarch, eggs, peppercorns, dried chili peppers, water, salt, sugar.

**17

Prepared ingredients

Making:

1. pork through the spine shredded, marinated in salt, cooking wine, egg white, starch;

2. green bamboo shoots cut strips of ginger and garlic a ratio of one to one froth standby;

3. separate ginger and garlic froth, green onion, dried chili peppers, dry peppercorns standby;

4. Add rice vinegar, sugar, soy sauce, cornstarch, salt in the ginger and garlic foam;

5. Choke the pan with the onion, ginger, garlic, dried chili peppers and dried peppercorns prepared in front of you, and then pour in the bean curd over low heat and stir-fry the red oil;

6. Stir-fry the shredded meat until the meat is completely browned;

7. After the meat is browned all over, pour in the green asparagus and the wood ear, and stir-fry the seasoning slightly to make the seasoning uniform;

8. . Pour in the fish sauce, high heat sauce quickly turn the pot, so that the fish sauce stained on each dish;

9. Juice finished adding a little sesame oil on the pot [3].

Practice 3

Ingredients: lean pork, asparagus, black fungus, shredded carrots, green onion, garlic, ginger, homemade chopped peppers, broth (or water), salt, sugar, vinegar, soy sauce, starch.

**3 sheets

Steps

Making:

1. Shred the soaked black fungus, shred the yucca slices, shred the lean pork, chop the green onion, ginger and garlic;

2. Marinate the shredded pork slightly in a pinch of salt, cooking wine and cornstarch, and blend the cornstarch, salt, sugar, vinegar, soy sauce and meat broth (or water) to make a sauce;

3. Hot pan under the cold oil, oil temperature, under the shredded meat quickly stir fry scattered;

4. Stir fry until the meat color white with a spatula, shredded meat on the side of the pan, the bottom of the oil plus homemade chopped peppers, minced garlic, minced ginger stir fry, the shredded meat and stir-fry evenly;

5. Add the blanched carrots beforehand after the shredded stir fry for about a minute;

6. Then into the yucca silk and black fungus wire stir fry for a few moments, pour the gravy, and wait for the soup to be ready, then stir fry for a few minutes. Pour in the gravy, when the soup thickens add chopped green onions and stir fry evenly.