This is a classic dish, but it has failed recently. Either you forget the sugar or the thickening, or the shredded pork is not cut properly, which is always unsatisfactory.
Today, I will write out the process one by one and stick it on the range hood. Although the method is benzene, it can't be wrong all the time. Finally, I made a fish-flavored shredded pork, and there was no big mistake.
[Practice] Choice of side dishes: auricularia auricula, carrots and fresh seasonal vegetables, cut into sections and stir-fry with a little hot oil until the carrots are slightly soft. This green vegetable can choose celery and other vegetables.
Step 2: Shred pork tenderloin, marinate with cooking wine, ginger powder, pepper, soy sauce and starch for 20 minutes, stir-fry in a warm oil pan until the appearance changes color, and take it out for later use.
Step 3: Dice ginger and garlic, add two spoonfuls of soy sauce, one and a half spoonfuls of Zhenjiang balsamic vinegar and one and a half spoonfuls of sugar, and mix together to make flavor juice. Prepare another half bowl of water starch.
Step 4: Heat a tablespoon of oil in the pot, add a tablespoon of bean paste and stir well. Stir-fry the shredded pork for a while, then stir-fry the side dishes evenly, add the sauce and water starch and stir-fry until the fragrance is overflowing. The whole dish is finished when the soup feels sobbing. This dish is appetizing. No wonder many restaurants in China like to use it as the main course in their menus.
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Fried shredded pork with sweet noodle sauce
Ingredients: pork 250g, Chinese kale 1 00g, onion1root, 2 slices of ginger.
Seasoning A: 1 tablespoon rice wine and ginger juice, 2 tablespoons starch.
Material B: 65438+ 0 tablespoons of rice wine and ginger juice, 2 tablespoons of starch.
Method: Wash and shred pork, and marinate material A in a bowl for 10 minute; Wash kale and cut into sections; Peel ginger, wash onion and cut into powder.
2. Pour 1 tbsp oil into the pot and heat it. Add kale and fry it. Take it out and put it on a plate for use.
3. Pour a tablespoon of oil into the pot and heat it. Add shredded pork and stir-fry until the meat turns white. Continue to heat the remaining oil in the pot, saute shallots and ginger, pour in material B, stir well, and put it on cabbage.
Features: bright red color, smooth and tender taste.
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shredded meat
Half a yellow pepper
Half a red pepper
Two eggs
Half a potato
salt
Fresh soy sauce
verdant
energy
Sichuan pepper
corn starch
Cooking wine
working methods
1. First put the shredded pork into a bowl, add Jiang Mo, scallion, salt, cooking wine, raw flour and a little fresh soy sauce and marinate for about half an hour; Then shred yellow pepper, red pepper and potato, and beat the eggs evenly for later use;
2. Then put the pickled shredded pork, eggs and potatoes in the oil pan and fry them slightly (don't fry them separately, just fry them for a while), and take them out for later use;
3. Start the oil pan. Add ginger slices, peppercorns, fresh soy sauce and scallion, stir-fry until fragrant, then add red pepper and yellow pepper, then add potatoes, eggs and shredded pork in turn, and stir-fry with salt for a few times;
4. Then mix the water with the corn flour and thicken it in the pot. Simmer for 5 minutes and sprinkle with chopped green onion.
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Sauté ed shredded pork with pickles
[Ingredients] 200g pickles with pimples,
[Accessories] Pork belly 100g, pepper, red pepper, ginger, coriander and oil.
[Practice] Wash pickles with pimples and cut them into thin strips.
2. Soak the cut pickles in water for 20 minutes, changing water twice in the middle, mainly to remove salt.
3. Slice pork belly, easy to find. Cut the red pepper into small pieces and the ginger into small pieces.
4. Pour cooking oil into the pot, add more oil, saute pepper and ginger, saute pork belly strips until the oil comes out, and add red pepper to stir fry.
5. Pour in a tablespoon of red bean paste, or change it into flour paste. Pour in pickles, stir-fry for about 5 minutes until cooked, and sprinkle with coriander.
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