Many people say that a famous dish like this can only be tasted in a restaurant, but it is not. Whether a dish is delicious or not depends on how you cook it and whether you know the tricks inside. If you want to eat shredded pork with fish flavor, just remember these three key steps to ensure that it is fragrant, tender and tasty, which is more delicious and enjoyable than that sold in a restaurant.
The home-cooked practice of fish-flavored shredded pork, a famous dish cooked by the hotel chef, can actually be cooked at home. The secret is to prepare the sauce. If you master this key, you can also make delicious fish-flavored shredded pork, which tastes as good as the chef.
Ingredients: pork tenderloin, mushrooms, black fungus (soaked in advance), green pepper, red pepper, carrot, garlic head, ginger,
Step 1: Pork tenderloin is properly cleaned, then sliced and shredded.
Marinate the shredded pork in a bowl, add the right amount of salt, the right amount of cooking wine to remove fishy smell, a little soy sauce to color, and then add the right amount of egg white to make the shredded pork more tender and smooth.
Then grab and stir evenly by hand. After grabbing evenly, stir vigorously in one direction until the shredded pork is sticky. Then, add a proper amount of raw flour to lock the moisture in the shredded pork, and then add a proper amount of cooking oil to grab evenly by hand. The purpose of adding cooking oil is to prevent the shredded pork from pasting the pot.
Cut the soaked black fungus into shreds, and cut all the green and red peppers, carrots and mushrooms into shreds.
Mince garlic, mince ginger,
Step 2: Boil water in the pot. After the water boils, put the fungus, pepper, Hong Kong and carrot in and blanch for 30 seconds.
The blanching time should not be too long. If it is too long, the taste will become worse. The purpose of blanching is to remove odor.
After 30 seconds, remove the water and set aside.
Step 3: Heat the oil in a hot pot, and the oil temperature is 30% hot, so that the marinated shredded pork will slip away. Just slide the shredded pork until it turns white, and take it out for later use.
Wash the pan, heat the oil in another pan, and add the minced ginger and garlic to saute until fragrant.
Stir-fry until fragrant, add appropriate amount of hot sauce and stir-fry red oil.
Then add the right amount of water, and the key point is to prepare the juice: add the right amount of light soy sauce, a little light soy sauce to color, the right amount of old vinegar, a little chicken essence and a spoonful of white sugar to refresh it.
Stir with a spoon to melt, then pour in shredded pork and auxiliary materials, and stir-fry evenly over high heat.
After stir-frying, add a proper amount of water starch to thicken and stir-fry evenly. In order to brighten the dishes, we pour in a little bright oil before taking out the pan, and then we can take out the pan and put it on the plate.
This delicious fish-flavored shredded pork is ready. The meat is tender and smooth, salty and delicious, appetizing and serving.
summary
1. Sliced pork should be tenderloin. When lubricating oil, the oil temperature should be low and it tastes fresh and tender.
2. Stir-fry fish-flavored shredded pork with strong fire, with enough fire and enough pot gas.
3. Fish sauce should be adjusted in advance to save the cooking time of shredded pork in the pot.