Required ingredients
Ingredients: pork tenderloin
Accessories: green bamboo shoots and water-borne auricularia auricula
Seasoning: ①: salt, chicken essence, monosodium glutamate, sugar, aged vinegar, (sweet and sour 1: 1) soy sauce, soy sauce, fresh soup (water) and water starch (mixed into bowl juice).
②: soak red pepper (chopped), ginger rice, garlic rice and fish-eye onion.
Flavor: Fish-flavored, characterized by salty, fresh, sweet and sour taste, and outstanding onion, ginger and garlic flavor.
Specific operation
Step 1: Cut pork tenderloin into two thick shreds with a length of about 8cm and a thickness of 0.3cm, add salt and cooking wine, stir until strong, then stir with water and starch, and seal the oil for later use.
Step 2: Slice green bamboo shoots and auricularia auricula. And marinate the green bamboo shoots with a little salt.
Step 3: Boil the oil from the pan, smooth the shredded pork at medium oil temperature, turn white, remove and drain for later use.
Step 4: Wash the green bamboo shoots pickled with salt and drain the water.
Step 5: Leave the bottom oil in the pot, soak the chopped pepper and ginger and garlic rice at medium oil temperature, stir-fry the fragrant and red oil, stir-fry the green bamboo shoots and fungus, and then add the shredded pork that has slipped through the oil. Stir-fry evenly, then pour in the pre-mixed bowl juice and add the fish-eye onion. Stir-fried sauce is evenly collected, and the onion is fragrant and then put into a pan.
Production skill
The first is material selection. Tenderloin is the first choice, and it tastes fresh and tender. Chop the pickled peppers carefully before cooking, so as to fry bright red oil.
The second is the temperature. Stir-fried shredded pork with fish flavor should be stir-fried quickly with strong fire, and the fire should be big enough and the pot should be full of gas, so that the fried dishes naturally taste good.
The third is proportion. Fish-flavored shredded pork pays attention to "seeing oil but not soup", and the proportion of seasonings in fish-flavored juice should be well balanced. Ginger and garlic should be chopped, fried with pickled peppers until crispy and spicy, and at the same time, people will not feel spicy after eating them.