The main ingredient of this dish is pork, to choose 30% fat, 70% lean pork shredded and fried, in order to make the shredded meat texture tender. The color of the dish is red, tender meat, fresh texture, rich fish flavor.

Method

Practice 1

1. Cut the pork into about 7 centimeters long, 0.3 centimeters thick. Cut the asparagus and fungus into julienne strips, and serve the shredded pork in a bowl.

2. sugar, vinegar, soy sauce, green onions, wet starch and broth in the same bowl (not mixed with the shredded meat), into a 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 chili pepper fried flavor, and then add asparagus, fungus fried a few times, and then cooked into the gravy, upside down a few times that is.

Practice 2

Fish-flavored shredded pork

1. Cut the pork into shreds about 7 centimeters long and 0.5 centimeters thick. Cut the yucca slices and fungus into julienne strips, and serve them in a bowl with the shredded pork, plus the Fish Scent Shredded Pork Seasoning.

2. frying pan on a high flame, under the lard burned to 60% hot, under the shredded meat fried loose, add ginger, garlic and chopped pickled red pepper stir-fried flavor, and then add yucca slices, fungus fried for a few times, and then cooked into the gravy, upside down for a few times that is.

This method is very suitable for the fast pace of today's society

Practice 3

Materials:

250 grams of lean meat, 70 grams of hydroponic fungus, half a carrot, 30 grams of chopped pickled red peppers, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, cornstarch in moderation

Seasoning:

Cooking oil, soy sauce, broth, balsamic vinegar, salt, white sugar, Chicken essence

Practice:

1. Wash and cut the lean meat into thick shreds, hold it in a bowl, add salt and water starch and mix it well

2. Wash and cut the green onion, ginger and garlic into julienne strips and set aside.

3. Cut the fungus and carrots into julienne strips.

4. Sugar, soy sauce, vinegar, salt, green onion, ginger, garlic, broth, fish bone powder, water, starch into fish sauce.

5. pot of oil, burned to fifty percent of the hot oil when poured into the shredded meat, stir-fried into the pickled peppers, to be stir-fried when the excellent, and then the fungus, carrots, and fish sauce poured into the rapid stir-fry a few times can be.

Features:

Red color, hot and sour, salty and sweet.

Chef's tip:

Cutting shredded meat should be rigorous knife work, thickness, length should be appropriate, not even knife.

Practice 4

Materials

Shredded pork with fish flavor[1]

Materials are as follows:

Main ingredient: 150 grams of pork tenderloin

Accompaniment: 2 green peppers, water-whipped fungus (according to their own preferences)

Supporting ingredients: green onion, ginger, garlic, salt, a little wine, as well as a spoonful of cornstarch (for the marinated meat)

The meat is also very sweet.

Sauce: two tablespoons of oyster sauce, a tablespoon of soy sauce, a tablespoon of vinegar, a tablespoon of sugar, a tablespoon of bean paste (chopped), a tablespoon of chopped dried chili or use chopped pickled peppercorns; (Note: a tablespoon is a tablespoon, equal to 15 ml)

Methods:

Step 1:

Doing Pictures

Cut the meat into shreds and add a little salt, cooking wine and cornstarch to marinate for 10 minutes

Step 2: Shredded hydrated fungus and green pepper

Step 3: Chopped green onion, ginger and garlic and set aside

Step 4: Seasoned with seasoning sauce (this is a sauce that I researched on my own)

Step 5: Heat up the oil in the sauté pan, add the green onion, ginger, and garlic to burst the aroma, then add the shredded meat to sauté smoothly

Step 6: Stir-fry until the shredded meat turns white, add the sauce and stir-fry well

Step 7: Pour in the green peppers and fungus, fill a small bowl with the sauce with some water, add it in, and stir-fry until the sauce thickens and evenly coats the shredded meat and toppings.

There is no salt or chicken essence in the seasoning, because the oil and soy sauce together have a salty, fresh taste, no need to add other seasonings, and you can add a little soy sauce to make the color better

Practice 5

Featured: red color, tender meat, salty, sweet, sour, spicy four flavors. Ginger, garlic and scallion aroma is prominent.

Raw materials: 350 grams of pork, 100 grams of hydrated orchid slices, 25 grams of hydrated fungus, 15 grams of pickled chili peppers, 3 grams of salt, 5 grams of ginger, 10 grams of garlic, 10 grams of green onions, 50 grams of vegetarian oil, 10 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of monosodium glutamate (MSG), 25 grams of soybean flour.

Making:

Pork cut into julienne strips about 7 centimeters long and 0.3 centimeters thick, and mix with salt and water-bean flour. Orchid slices, fungus washed, cut into julienne, pickled red pepper chopped fine; ginger, garlic finely chopped, green onion cut into flowers. With soy sauce. Vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, salt to thicken the sauce. Frying pan on a high flame, put the oil is hot (about 180 ℃), under the shredded meat stir-fried loose, force mouth pickled chili, ginger, garlic stir-fried flavor, and then put. Fungus, orchid slices, green onion stir fry, cook the gravy, quickly turn the pot to plate that is complete.

Practice 6

Microwave version

Working work is very busy at home with the microwave oven to cook their own food

1. Shredded pork tenderloin with salt, wine, wet starch and mix well.

2. Put a spoonful of salad oil in a vessel (and mix the remaining spoonful into the shredded pork) and add all the seasonings except the red pepper oil, cover with a microwaveable film, remove from the microwave oven after 5 minutes on high, and drizzle with the red pepper oil to serve.

3. Stirring the soup halfway through the cooking process, and turning the shredded pork or stirring the food items that overlap each other more than others, will help to enhance the cooking effect.

Practice 7

Flavor: spicy

Difficulty: cut dun (beginner)

Time: 10-30 minutes

Classification: Szechuan pork

For young and old

Main ingredient: 250 grams of pork leg, 100 grams of tender bamboo shoots, 1 egg

Substantials: 15 grams of sugar

Accessories: sugar 15 grams

, refined salt 5 grams, 10 grams of bean paste, 5 grams of yellow wine, 15 grams of water starch, pepper moderate

, green onion, ginger, a little bit of soy sauce 10 grams, 2.5 grams of monosodium glutamate (MSG), 10 grams of sesame oil, 200 grams of oil, 15 grams of vinegar

Steps: 1. cut the pork shanks into 6 centimeters long, width and thickness of 0.2 cm of the shredded, with the wine, salt, and mixed well,

Fish Scent Shredded Pork - Douguo

Put in the beaten egg, cornstarch and mix on the paste. Another sugar, soy sauce, vinegar, monosodium glutamate, water raw flour mix in a small bowl to be used.

2.

When the pan is heated to 60%, put in the oil, then pour in the shredded pork and stir-fry, depending on the broken blood end of the pan into the funnel, drain the oil. The bottom of the pot to leave the remaining oil, the next onion, ginger, soybean paste together with the flavor of the stir-fry, put bamboo shoots, at the same time the shredded meat into the pot to stir-fry and, then a small bowl of seasoning poured into the pot, stir-fry a few times quickly, add monosodium glutamate and hooked on the thickening, sprinkled with pepper, poured with sesame oil to start the pot pot.

Practice 8

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

Practice:

1. Prepare the ingredients

2. Shred the soaked black fungus, shred the asparagus, shred the lean pork, and mince the green onion, ginger and garlic

3. Marinate the shredded meat slightly with a little salt, cooking wine and cornstarch. And the starch, salt, sugar, vinegar, soy sauce, broth (or water) into a sauce

4. hot pot of cold oil, oil is hot, under the shredded meat quickly stir fry spread

5. stir fry until the meat color white with a spatula will be shredded in the pan (or sheng), the bottom of the oil with homemade chopped peppers, minced garlic, minced ginger stir fry

6. shredded meat and stir fry evenly

7. add the carrots after the water beforehand. Beforehand after the water after the carrot shredded stir-fry for about a minute

8. Then into the asparagus and black fungus shredded stir-fry for a few moments over high heat

9. Pour into the gravy

10. To be thickened by the soup when the addition of green onions and stir-fry evenly can be.

Tips:

1. Asparagus can be bought freshly packed, as long as the white calcified material in the heart of the bamboo shoots can be washed, do not need to blanch. No can use wild rice to do instead of good

2. dry fungus soaking with some dry starch with soaking, can help clean fungus on the dirty material. Before cooking, it is advisable to use warm water to soak, soaked and still tightly together part of the food should not be eaten. Fresh fungus contains toxins should not be eaten. Black fungus has a living sedan chair anticoagulant effect, people with bleeding disorders should not eat. Pregnant women should not eat

3. Do this dish as much as possible to choose to use pickled peppers or chopped peppers to do, it is best not to use Pixian Douban sauce, which will make the dish tastes become very heavy, there is a soy sauce, but can not smell the fish.

Practice 9

Main ingredients: pork tenderloin 300 grams, 200 grams of bamboo shoots, fungus (dry) 10

Seasoning: 3 grams of salt, 15 milliliters of soy sauce, 30 milliliters of vinegar, 15 grams of green onion, 15 grams of ginger, 15 grams of garlic, 5 milliliters of wine, 3 milliliters of sesame oil, 15 milliliters of sugar, 40 grams of chopped peppercorns, 45 milliliters of water

Flavor: Fish Aroma

Preparation time: 15 minutes

Number of people: 2

Cooking time: 5 minutes

Methods:

1. Shred the pork loin. Soak black fungus in 40 degrees warm water and then rinse and shred. Cut bamboo shoots into julienne strips. Onion, ginger and garlic minced. Put the meat into a bowl, mix with water starch and marinate for 5 minutes. Put the chopped green onion into a bowl, mix with soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch and set aside.

2. Heat the pan and pour in the oil, when the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is browned and degraded, then use a spatula to spatula to the side of the pan, pour in the minced garlic, ginger, and chopped peppers, and then stir-fry to get the aroma, and then mix with the shredded pork.

3. Pour in the shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, pour in the sauce, stir-fry from the bottom up for 20 seconds, until the soup is slightly sticky can be removed from the pot.

Cooking tips:

1. In the cut meat, remember the "cut across the cow and sheep vertical cut pig" of the "famous saying" ha. That is, pork should be cut along the grain of the meat.

2. When soaking the fungus, you can sprinkle some cornstarch in the water to make it easier to clean the fungus from impurities.

3. Be sure to make the sauce in advance and set it aside. When frying this dish, if a little bit to put the seasoning in turn, delayed time, shredded meat out of the texture, and the flavor of the whole dish, are not the same ha.