Put on the fall fat, 7 fast meat dishes, let you get home from work to have meat to eat

Fish-flavored shredded pork does not have fish in it, just like the wife of the wife cake in the wife does not have wife. "The "fish" is seasoned with spices, so if you learn how to make fish-flavored meat, you can make all kinds of fish-flavored dishes, such as fish-flavored eggplant, fish-flavored tofu, and so on.

Salty, sour, spicy, sweet, so many flavors in one, probably is the fish can make the big river north and south of the people love, and handed down to this day, become a traditional dish of a reason it. It is also said that fish-flavored shredded pork was named by Chiang Kai-shek's personal chef during the war.

Shredded pork with fish ingredients

Pork tenderloin: 250 grams, 30 milliliters of cooking wine, 30 grams of oil, 2 cloves of garlic, 5 grams of ginger, Pixian bean paste 1 tablespoon, 20 grams of black fungus, 70-100 grams of vegetables,

Seasoning 15 grams of sugar, 15 milliliters of rice vinegar, 5 milliliters of soy sauce, 5 milliliters of soy sauce

Shredded pork with fish practice

1 . choose pork tenderloin more tender, shredded, add cooking wine to grasp well, with a hand grasp than uniform chopsticks effect is good Oh, put 15 minutes to marinate into the flavor. You can also marinate a day in advance, put in the refrigerator, this is more time-saving.

2. After the pan burns, put in the oil, frying vegetables are generally the first pan is hot, and then put the oil, so the oil temperature will not be too high, more healthy.

Put into the chopped ginger, garlic, Pixian bean paste, fried flavor.

3. Put in the shredded pork, shredded pork brown, put some side dishes: such as wild rice, asparagus, or some vegetables available at home,

Stir fry until cooked.

4. Add seasoning, water starch thickening, out of the pot.

2. back to the meat

Autumn fat, 7 fast meat dishes, so you get home from work to have meat

Back to the meat is the top ten classic dishes in Sichuan. It is said to have originated at the end of the Qing Dynasty, and the word "huikan" literally means cooking in a pot for the second time.

Returning to the pot of meat is simply: the meat after the second treatment to do out, after the second different ways to deal with the meat, fat but not greasy, the entrance to the mouth is fragrant. Here is a simple way to make panko.

Ingredients

250 grams of pork, 1000 grams of water, 30 grams of oil, Pixi County soybean paste 15 grams, 15 grams of tempeh, 200 grams of green garlic

Practice

1. Pork, the whole do not cut, put the meat into the pot to cook, about 20 minutes, with your pork size, cook to the chopsticks can be inserted in the pork, take the meat out! Remove the meat and let it cool. If you like pork, you can cook more at a time, divided into several times to eat, temporarily do not do the part of the refrigerator frozen storage, eat time to take processing, thawed to be able to slice is good.

2. After cooling the pork, slice, thin and thick according to personal preference. After the pan is hot, put the oil, when the oil is hot, put the bean paste tempeh stir fry aroma.

3. Put in the cut pork, stir fry, then add green garlic, stir fry aroma. How to judge whether the dish is cooked, the simplest is through the aroma, raw ingredients are not aroma. The garlic is very easy to cook, do not fry too long, coloring is basically good.

Out of the pot, so appetizing a dish, there is no want to have a glass of wine ah.

3. boiled meat

Post fall fat, 7 fast meat dishes, so you get home from work to have meat to eat