Since the last time my eldest son had a successful chicken leg meal, his confidence has soared. He saw that I was going to make shredded pork with fish flavor and decided to do it. Well, what he ate this time was ready-made and delicious! Fish-flavored shredded pork is a famous Sichuan dish, which tastes salty, fresh, sweet and sour. Pork tenderloin is used to make meat. To make this dish well, the shredded pork should be smooth and tender first, and then seasoned. The blending of fish sauce is the key, and the proportion of sauce should be well balanced. Whether this dish is good or not depends on the juice.
Fried shredded pork with sweet and sour sauce
Required ingredients: tenderloin 430g, auricularia auricula 50g, green pepper 1/3, red pepper 1/3, Huang Xiao fish sauce 100g.
Pickled meat: half an egg white, 1/3 tablespoons salt, 1/3 tablespoons sugar.
Detailed practice:
1, the ingredients are ready. Pork lean meat is the first choice for tenderloin, which tastes more tender; Wash the green pepper and red pepper for later use, actually only half is enough; Auricularia auricula is a large piece with soft foam; Huang Xiao's fish-flavored sauce is a must, which is the key to the delicious taste of this dish. If you don't know the proportion of sauce, it is convenient and quick to use.
2. Remove the roots of auricularia auricula, wash it, blanch it in a boiling water pot for 2 minutes, and then remove it for later use;
3. First cut the tenderloin into 3mm pieces, and then cut it into shredded pork;
4. The shredded pork needs to be treated. Put it in a cold water basin, wash it until it turns white, dry it, add 1/3 spoonfuls of sugar and 1/3 spoonfuls of salt, grab it evenly by hand, then knock it into half an egg white, mix well and grab it evenly repeatedly, and let it stand for 5 minutes before use. Shred green pepper and red pepper for use;
5, iron pot, hot pot cool oil, add shredded pork and stir fry until the color of shredded pork turns white, and the vegetable juice in the pot turns from muddy to clear;
6. Add green and red peppers, shred, stir-fry over high fire, and then add 100g Huang Xiao fish-flavored juice;
7. Mix well, stir-fry for a few seconds on medium heat, and turn off the heat when the color is even. No extra seasoning is needed. This dish is ruddy and attractive, with a fragrant smell. The novice succeeded at one time, and it tasted great!
Fish-flavored shredded pork is put on a plate, but you can't see the soup when you see the oil. Try it, the shredded pork is soft and smooth, salty, sweet and sour, and the taste is authentic. The whole plate is for sure. Huang Xiao sauce has been used before, and fish-flavored sauce is the first attempt. I didn't expect the taste to be so positive, which was more delicious than anything cooked in the restaurant. Huang Xiaoshi's fish-flavored sauce tastes good. High-quality douban is selected and quickly fried with red oil and pickled pepper and ginger, which eliminates the frying pan of Sichuan cuisine. One juice can perfectly present the classic taste of Sichuan cuisine, and easily make Sichuan home-cooked dishes that the whole family loves.
I once again experienced the charm of Huang Xiao sauce. It's easy to cook a dish with one juice! Take fish-flavored shredded pork as an example, there are roughly three steps: processing shredded pork, frying meat with vegetables and adding juice. This dish is omnipotent, so I think of a lot of fish coriander, fish-flavored eggplant boxes, fish-flavored eggplant seeds, Sichuan-style shrimp balls, Sichuan-style tofu, fish-flavored eggs and fish-flavored Pleurotus eryngii. Alas, six days is different! The eldest son said that he had covered all these dishes. Look, this kitchen white is going to be a chef. He is full of confidence!
Fish-flavored shredded pork is ready, and Ma Bao has to nag a few words:
1, fish-flavored pork tenderloin is easier to cut without completely thawing, and the thickness of the silk is easy to master;
2. When frying shredded pork, don't add other seasonings and don't put too much oil. This sauce is enough. According to the ratio of 500 grams of ingredients and 50 grams of sauce, the sauce is just right. In other words, this bag of fish-flavored juice can cook several dishes, and it can cook anything you can think of!
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