Practice one
Materials:
150 grams of lean pork, 6 grams of soy sauce, 2 grams of refined salt, 8 grams of vinegar, 10 grams of sugar, 60 grams of chopped scallions, 3 grams of ginger rice, 5 grams of garlic rice, 20 grams of pickled red chili peppers, 4 grams of cooking wine, soybean flour, 65 grams of salad oil
Production:
1, pork sinews removed and cut into about 0.2 cm of large pieces of meat rolled into a tube, cut into thick as matchstick-sized shredded meat with a knife, under the salt 1 grams of cooking wine and a little water in a bowl, and then into the soybean flour to grasp the batter.
2, the sugar, soy sauce, salt, vinegar hook into the bowl, add a little water and soybean meal into the flavor sauce to be used.
3, the pot on the fire on the oil, burned to five or six percent of the heat will be sizing the flavor of the shredded meat into the pot, with a spatula to quickly stir fry, stir fry until the shredded meat stretch was white, under the bubble chili peppers, ginger and rice fried fried fried color, that is, put into the garlic rice fried flavor, and then under the small green onion and poured into the taste of seasoning sauce; spatula stir fry to the dishes to tightly juice bright oil out of the pot and a few drops of vinegar into the.
Practice two
Materials:
300 grams of tenderloin, ginger, garlic, green onion, pickled red pepper, sugar, vinegar, salt, monosodium glutamate, starch, peanut oil, each appropriate amount
Production method:
1, the tenderloin cut into thick wire, pickled red pepper chopped fine with sugar, vinegar, monosodium glutamate, starch into sweet and sour sauce; shredded pork with a little salt, starch soaked in flavor.
2, after the pot is hot, under a little oil, and then under the shredded meat, stir fry, push the side of the pot, under the bubble red pepper, and then under the ginger. Garlic sautéed to color, and shredded meat stir-fried, add sugar, vinegar, stir-fried evenly, under the chopped green onions upside down pot for plate, that is, into.
Features: salty, sweet, sour and spicy, ginger, green onion and garlic flavor is prominent, the shredded meat is uniform, red color.
Practice three
Materials:
Pork leg (30% fat, 70% lean) 200 grams, 50 grams of hairy yucca slices, green onion, hairy fungus, pickled red pepper, 25 grams of wet starch, 15 grams of garlic, soy sauce, ginger, vinegar, 10 grams of salt: grams of sugar 12 grams of broth, 50 grams of cooked lard, 100 grams of cooked lard.
Method of production:
1, the pork cut into about 7 cm long, 0.5 cm thick silk. Magnolia slices, fungus are cut into julienne, and shredded meat together into a bowl, add fine salt, wet starch (15 grams) and mix well.
2, the bowl put sugar, vinegar, soy sauce, green onions, wet starch (10 grams) and broth, mix into gravy.
3, frying pan on high heat, under the lard burned to 60% hot, under the shredded meat fried loose, add ginger, garlic and chopped pickled red pepper stir-fried flavor, then add magnolia slices, fungus stir-fried a few times, and then cooked into the gravy, turned a few times into.
Features: Orange-red color, tender meat, sweet and sour, slightly spicy, fresh and delicious.
Key: Shredded meat must be cut evenly. Sour and spicy flavor should be moderate to highlight the flavor.
Practice 4
Raw materials:
Pork 5 taels about 200 grams, hydrated yucca slices, fungus, pickled red peppers, ginger, green onions, etc., salt, vinegar, sugar, etc., moderate amount.
Methods:
①Pork, yucca slices, fungus are shredded, into the bowl with seasonings slightly marinated.
②The seasoning and broth boiled into a gravy.
3 shredded meat in a frying pan and stir-fry, add ginger, garlic, pickled red pepper stir-fry fish flavor, and then into the yucca slices, fungus stir-fry, cook the gravy that is into the pen pointed to the dome of the 2008-07-18 20:22 Prosecution
Instructions: 200 grams of lean pork 25 grams of fungus, 25 grams of yucca slices 25 grams of pickled peppers 40 grams of vegetable oil 125 grams of soy sauce 10 grams of salt 3 grams of sugar 10 grams of vinegar 8 grams of flavor 1 gram grams of vinegar 8 grams of monosodium glutamate 1 gram of cooking wine 15 grams of ginger 10 grams of scallions 15 grams of water soybean flour 50 grams of broth
Method of production:
1, cut the pork into 6-7 cm long two thick silk, in a bowl, with salt, cooking wine flavor, water soybean flour mixed well.
2, cleaned and shredded fungus, yucca slices shredded, blanch once in boiling water.
3, take a bowl, put soy sauce, sugar, vinegar, monosodium glutamate, broth, water bean powder, blended into fish sauce.
4, the pot of oil burned to five mature, under the shredded meat super scattered, put bubble chili pepper fried red, under the ginger, green onion, garlic, sautéed flavor, and then put the fungus silk, magnolia slice silk fried evenly, cooked into the fish sauce, stir fry a few times quickly, start the pan into the plate.
Note: In the operation process must pay attention to, shredded meat to cut evenly, code flavor to be accurate, to fish sauce to be proportionate, to strictly grasp the material successive, action to be fast, in order to ensure that the quality of the dishes.
If you want to make a very authentic shredded pork with fish must also use the following seasonings: home bubble ginger bubble pepper, Pixian bean paste, Neijiang sugar, Zigong salt, Deyang red soy sauce, Langzhong Bao Ning vinegar, as well as fragrant rapeseed oil. If one of them is missing, it is impossible to make authentic fish-flavored shredded pork. However, if the owner is not in Sichuan, it may be difficult to match all the above seasonings
.