Abalone Braised Pork, Shredded Pork in Beijing Sauce, Shredded Pork in Fish Sauce

Practice:

Abalone Braised Pork

Ingredients: small abalone, fine five-flake pork.

Seasoning: green onion, ginger, soy sauce, dark soy sauce, rock sugar, dried chili peppers, peppercorns, sesame leaves, salt.

1. Brush the small abalone clean, cut flower knife or cut into pieces, the pork cut into large pieces.

2. Pour a little oil in the pan, add the pancetta and fry. Fry on medium-low heat, pay attention to turn over and fry all sides until golden brown.

3. Pour off the fried lard, add green onion, ginger, soy sauce, soya sauce, rock sugar, dried chili, pepper, sesame leaves and stir fry for color.

4. Add the appropriate amount of water, boil over high heat and simmer over medium-low heat.

5. Stew about 30 minutes, add abalone, continue to stew. According to personal preference of the texture of the softness, collect thick soup. (Add salt and season to taste)

Shredded pork in Beijing sauce

Ingredients: pork tenderloin, bean curd, cucumber, carrot, green onion.

Marinade: white pepper, starch, yellow wine, salt, egg white.

For sauce: yellow wine/wine, sweet flour sauce, sugar, soy sauce, dark soy sauce, water.

For frying and thickening: minced green onion, minced ginger, cornstarch, water.

1. Tenderloin remove sinew, shredded, bean skin cut into appropriate size. Cucumber shredded, carrots peeled and shredded.

2. Shredded meat add marinade, scratch well, marinate for half an hour.

3. Mix the sauce, the recommended ratio is for reference only, can be adjusted according to personal taste, 2 spoons of sweet noodle sauce, 1 spoon of yellow wine, 1 spoon of sugar, 1 spoon of soy sauce, 2 spoons of dark soy sauce, 4 spoons of water. In addition, water plus cornstarch, modulation starch water.

4. Slide fried shredded pork, pour a little more oil in the pot, oil five or six percent hot. Pour the shredded meat into the pot, use chopsticks to keep stirring and breaking up, so that the shredded meat evenly heated, stir fry until slightly browned out.

5. Pour oil into another pan, add chopped green onion and ginger, and stir-fry.

6. Pour in the shredded pork and stir-fry, then pour in the sauce, stir-fry evenly.

7. Add water starch to thicken the sauce, and collect the soup over high heat.

Shredded pork with fish flavor (chicken version)

Ingredients: chicken breast, green pepper, fungus, carrot.

Marinade: salt, white pepper, yellow wine/wine, cornstarch, egg white.

Stir fry seasoning: bean paste, minced green onion, minced garlic, minced ginger.

Fish sauce: recommended ratio, 3 spoons of vinegar, 2 spoons of soy sauce, 2 spoons of sugar, 1/2 spoons of dark soy sauce, add about 2 spoons of cornstarch, about 8-9 spoons of water in a small bowl.

1. Remove sinew from chicken breast and shred, shred green pepper, fungus and carrot.

2. In shredded chicken breast, add yellow wine / cooking wine, white pepper, salt. Egg white starch mix well, marinate for a few minutes.

3. Pour oil in the pan, pour in the marinated shredded meat, quickly stir to break up, stir fry until slightly browned, sheng out, standby.

4. Add the remaining oil to the pan, add the bean paste, and stir-fry until it reaches a reddish color.

5. Add chopped green onion, garlic and ginger and sauté.

6. Add shredded fungus and stir-fry for a few seconds.

7. Add shredded carrots and green peppers and stir-fry for a few seconds.

8. Add the shredded meat and stir-fry.

9. Pour in the tuned fish sauce, soup thickens, stir fry evenly.