Fried shredded pork at home is often not as smooth and tender as a restaurant, which is asked by elementary school students.

first, to keep the moisture of shredded pork, it is best to soak the dried shredded pork in water first.

second, paste the shredded pork, grab it and hang it evenly.

third, the shredded pork with good pulp is cooked in boiling water before cooking.

4. Slice the shredded pork with warm oil before cooking.

5. You can also directly fry the shredded pork with good pulp, with more oil and less heat.

6. Before and after the sizing of shredded pork, you can add vegetable oil or sesame oil, grab it evenly, and then fry it in an oil pan.

7. Add some tender meat powder (available in seasoning shops) to the shredded pork and marinate for half an hour before cooking.

red, green and sharp peppers are fried with shredded pork

Ingredients:

5 or 6 green peppers, half red peppers, 1 shredded pork, 1 pinch of shredded ginger

Accessories:

1 tsp of soy sauce, salt and monosodium glutamate

Practice:

Preparation:

1.

2. Use starch, 1 tsp oil and soy sauce for shredded pork.

Quick fry:

1. Heat the oil, turn to medium heat, add shredded ginger and shredded pork and fry until cooked.

2. Add shredded red and green peppers, stir well, add salt and monosodium glutamate immediately, turn off the heat and mix well.

tips:

if the pepper is fried for a long time, the spicy taste will evaporate after it is cooked and softened. Therefore, if you like friends with heavy spicy taste, you should fry them quickly and keep the spicy taste and crispness of pepper. If you don't like spicy food, fry it for a long time. If you like something that is not spicy and crisp, you can cook a little vinegar and add some sugar when frying.

How to stir-fry shredded pork

Category: stir-fry

Cuisine: Shandong cuisine

Description: The taste is salty and fresh, the color is reddish, and the cooking method is stir-frying. If the shredded pork is mature, the meat is old and interesting to eat. If the amount of onion is increased to about 25g, this dish can be named as Fried Meat with Onion. Pay attention to using strong fire when cooking this dish.

ingredients: 5g pork (15g fat, 35g thin).

ingredients:

seasoning: 4g of salt, 3g of monosodium glutamate, 5g of soy sauce, 5g of cooking wine, 1g of onion, 1g of ginger and 5g of oil.

Practice:

1. Shred pork, generally 5 cm long, the finer the better, and shred onion and ginger.

2. put the base oil in the wok, add the onion and shredded ginger, stir-fry until the shredded pork is fragrant, add cooking wine, salt, soy sauce and monosodium glutamate, stir-fry evenly, and then serve.

Fried shredded pork

Material: pork, fresh vegetables

Seasoning: vegetable oil, salt. Chicken essence Onion, ginger, garlic and soy sauce

Production method:

1. Shred pork. Pay attention to the texture of pork when cutting, and cut it into shreds along the texture. Put the shredded pork into a bowl, add salt and cooking wine, beat an egg, and stir it evenly by hand. This process is hard. This process is called sizing, and you must not forget to wash the vegetables and cut them into sections.

2。 When the oil in the pot is hot, put the onion, ginger and garlic until fragrant, that is, you can smell the onion, ginger and garlic, and put the shredded pork in. Don't forget to put the soy sauce at this time, push it away with a frying spoon, and don't let the shredded pork stick. When the shredded pork is unfolded, put the vegetables in, but don't put too much. Stir-fry a few times, add the seasoning, taste it and cook it, and then you can go out of the pot.

fried pork foam with sour beans (very delicious, I recommend it to you for dinner! ! ! 1)

1. Buy sour cowpea from the market, soak it in cold water for 5 minutes, wash it and control the water to dry.

2. cut the cowpea into small pieces half a centimeter long. A small bowl of meat. Small red dried Chili peppers are crushed into foam (small bowl, you can put more spicy food if you like). Half a bowl of mashed garlic.

3. The meat stuffing is flooded with sesame oil, salt, chicken essence, a little black pepper and a little soy sauce.

4. Turn on a big fire and put the cowpea segments in the wok. Do not put oil in it, stir-fry and dry the water out.

5. put more oil in the pan, so it doesn't matter. don't wait for the oil to get too hot to put the meat stuffing into the pan. it doesn't matter if you put the color of soy sauce, but it doesn't matter if you put more salt, because it's fried rice or noodles. Stir-fry the dried pepper foam in turn, and then stir-fry the garlic paste. Finally, add the cowpeas that have been fried to dryness and stir-fry. Add boiling water until the cowpea is slightly soaked.

6 cover the pot and stew. The soup is almost collected. Add a few drops of sesame oil and monosodium glutamate, stir-fry and serve.

Stir-fried rice with fried sour beans, porridge, noodles, and sesame seeds are all delicious!

stir-fry shredded pork with pickled mustard tuber and winter bamboo shoots

The method is as follows:

Step 1: marinate shredded pork with pepper, light soy sauce, cooking wine, ginger powder and starch for 2 minutes

Step 2: take out the oil pan and put a tablespoon of oil. When the oil is warm, add shredded pork and stir-fry until the appearance changes color, and take it out for later use

Step 3:

Step 4: After seeing the shredded bamboo shoots become soft and ripe, add shredded pork and stir well, garnish with a little green vegetables (chopped green onion, coriander and other seasoning vegetables can be used) and serve on the plate.

lesson: because each brand of pickled mustard tuber used is different, the salinity will also vary greatly. Therefore, in the specific operation, please decide whether to use side dishes or adjust the amount of side dishes as appropriate according to your own taste and the salinity of mustard tuber. The amount I use here is basically one mustard tuber and 1.5 shredded bamboo shoots. Shredded bamboo shoots can also be replaced by other vegetables, but don't use vegetables that are easy to get out of water, such as cucumbers. If you don't like to add side dishes, you can soak the mustard tuber in water for a while in advance, and after draining the water, it will also weaken the salty taste of the mustard tuber.

Family cooking of shredded pork with fish flavor

Fish flavor is one of the main styles of Sichuan cuisine. The finished dish has the smell of fish, but its taste does not come from "fish", but is made by soaking red and hot pepper, onion, ginger, garlic, sugar, salt and sauce oil. This method originated from the unique flavor-adjusting method of cooking fish among Sichuan people, but now it has been widely used in Sichuan-flavored cooked dishes, with the unique flavor of salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic.

The main ingredient of this dish is pork. Only when 3% fat and 7% lean pork is shredded and fried, can the pork be fresh and tender. The finished dishes are red and moist in color, tender in meat, fresh in quality and rich in fish flavor.

raw materials: carrot, fungus, garlic, pork (thin) salad oil salt

Practice: 1. Cut carrots into filaments as much as possible, and pork into filaments for later use.

2. Mix shredded pork with soy sauce, salt and wine.

3. add oil from the pan. when the oil is 6 minutes hot, add the pork shreds (2) just mixed, stir-fry until cooked, and then take them out for later use.

4. Add salad oil to another pot, then add the chopped auricularia auricula, carrot and garlic in turn, and add the fried shredded pork (3) after the fragrance is fried.

5. Stir well, add monosodium glutamate and Pixian bean paste, and then add salt according to personal taste. Out of the pot.

Note: The taste of this dish is somewhat similar to the real fish-flavored shredded pork, but the appearance and taste are far from each other, because the shredded pork is cut like sliced meat, the carrots are cut like carrot pieces, and the proportion of the dishes is out of balance. Therefore, it is named: homemade fish-flavored shredded pork.

Fish-flavored shredded pork

This is a classic dish, but it has failed in recent times. Either the sugar is forgotten or the thickening is forgotten, or the shredded pork is not cut properly, which is always unsatisfactory.

today, write down the process stroke by stroke and stick it on the range hood. Although the method is benzene, it can't be kept wrong. Finally, there is nothing wrong with the fish-flavored shredded pork.

The method is:

Step 1: Choose the side dishes: auricularia auricula, carrots, green and fresh seasonal vegetables, and stir-fry the carrots with a little hot oil until they are slightly soft. This green vegetable can be celery and other vegetables

Step 2: Shredding pork tenderloin with cooking wine, ginger powder, pepper, soy sauce and starch for 2 minutes, frying in a warm oil pan until the appearance changes color, and taking it out for later use

Step 3: Dicing ginger and garlic, adding two tablespoons of soy sauce, one and a half tablespoons of Zhenjiang balsamic vinegar and one and a half tablespoons of sugar, and mixing them to make a 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. First, stir-fry shredded pork for a while, then stir-fry the side dishes evenly, add flavored juice and water starch and stir-fry until the whole dish is full of fragrance, and the whole dish is finished when the soup is full of flavor. This dish is quite appetizing. No wonder many Chinese restaurants like to use it as the main course in the MENU.

New method of fish-flavored shredded pork

Preparation: Shred lean meat, put it in a bowl, add a little salt, cooking wine, starch and egg white and mix well for later use; Dried auricularia auricula is shredded with water (you can also buy shredded auricularia auricula directly); Shred green peppers and carrots. A little chopped green onion and Jiang Mo; Chop a little pickled pepper for later use; Appropriate amount of salt, monosodium glutamate, sugar, water starch, soy sauce and vinegar are mixed into juice for later use. < P > Practice: put oil in the pot and heat it to 7-8%, then pour in shredded pork and stir; Add chopped green onion, Jiang Mo and pickled pepper, add two spoonfuls of Sichuan Pixian bean paste and stir; When the shredded pork is slightly cooked, add shredded fungus, shredded carrot and shredded green pepper in turn and stir-fry for a while; Add the prepared juice. When the juice is concentrated, take out the pan and put it on a plate.

The method of shredded pork with snow vegetables

Color and flavor: after serving, shredded pork is tender, Flammulina velutipes is smooth and refreshing, soft and palatable, salty and slightly spicy.

main ingredients: 2g of lean pork eye, 2g of pickled cabbage (1 can)

auxiliary materials: 5g of Sichuan Pixian bean paste oil, 5g of persimmon pepper, 2g of soy sauce, g of distillery, and appropriate amounts of refined salt, monosodium glutamate, water starch and vegetable oil.

Production:

1) Shred pork properly, and put it on starch paste with a little refined salt, cooking wine and water; 3 cm long cut of cabbage; Wash persimmon pepper and shred it properly; Mix the juice with refined salt, monosodium glutamate, cooking wine, soy sauce and water starch;

2) Heat the pan, put some oil in it, stir-fry the shredded pork in the pan, stir-fry the bean paste, and then stir-fry the bell pepper and cabbage together until it is fragrant, then cook the right juice and stir-fry.

the method of skin-lifting with fried shredded pork

5 grams of raw pork lean meat. 1 grams of coriander, 1 egg, 1 grams of fungus, 15 grams of onion and 2 grams of cucumber. 1g of refined salt, 2g of sesame oil, 25g of sesame paste, 15g of vinegar, 15g of garlic, 25g of peanut oil and 1g of soy sauce.

method: clean the lean pork and cut it into filaments, clean the onion and cut it into shreds, disassemble and clean the coriander stalks and cut them into 3.5 cm long segments, and shred the cucumber, egg skin and fungus. Put peanut oil in a wok, heat it to 5% heat (about 125℃), add shredded pork and stir-fry until half cooked, add soy sauce and onion, add refined salt and coriander, stir-fry until cooked, pour sesame oil over it, divide it into two small plates, adjust the wet starch into a thin paste, add refined salt to dissolve it, put it into a boiling water pot and pull it into two sheets, soak it in clear water, take it out and cut it into pieces with a width of 1 cm, 5. Add refined salt to sesame paste, mix with cold water to make paste, mix with soy sauce, vinegar, garlic paste and sesame oil to make juice, and pour it on the vermicelli. Stir-fried shredded pork can be served on the table.

Method of shredded pork with spring bamboo shoots 1. Raw materials: main ingredients: pork tenderloin 15g

Ingredients: net spring bamboo shoots 5g

Seasoning: refined salt 5g, monosodium glutamate g, Shaoxing wine 1g, dried starch 15g, water starch 1g, egg white 1g and refined vegetable oil 2g (actual consumption 6g)

Drain the water, put it into a bowl, add 4 grams of refined salt, 5 grams of Shaoxing wine, monosodium glutamate, egg white and dried starch and mix well for use.

2. Cook the spring bamboo shoots and cut them into filaments with the same thickness and length as the shredded pork.

3. Bring the wok to a high heat, add the refined vegetable oil, cook until it is medium-cooked, add the shredded pork, and disperse it with an iron spoon. When the shredded pork becomes discolored, pour it into a colander to drain the oil.

4. the original pot is lit, add 3g of refined vegetable oil, stir-fry shredded spring bamboo shoots, add 5g of Shaoxing wine, 1g of salt and a small amount of soup, thicken with water starch, turn the shredded pork over several times, pour in a small amount of oil, turn the pot and serve.

characteristics: white color, fresh and tender taste, and tight marinade.

4. Key points of operation:

1. Shredded pork and shredded bamboo shoots should be cut evenly.

2. When sizing shredded pork, mix well and work hard, and it should not be watery.

3. Put the soup properly when frying, not too much or too little.

when thickening, water starch should be appropriate, which is easy to paste and rarely has soup.

shredded pork in Beijing sauce

Ingredients:

Ingredients: 25g pork, 1g Chinese kale, 1 onion and 2 slices of ginger

Seasoning:

A: 1 tbsp rice wine and ginger juice, 2 tbsp starch

B: 1 tbsp rice wine and ginger juice, 2 tbsp starch. Wash the kale and cut into sections; Peel the ginger, wash the onion and cut into powder.

2. Heat 1 tablespoon of oil in the pot, stir-fry the Chinese kale, take it out, and put it on a plate for later use.

3. Heat a tablespoon of oil in the pot, add shredded pork and stir-fry until the meat turns white, and then take it out; Continue to heat the remaining oil in the pot, saute shallots and ginger, pour in material B, stir well, and serve on the kale.

Features: bright red color and smooth taste

[ Zhejiang flavor] Method of colored shredded pork

Raw materials: pork tenderloin 4g, green pepper 5g, egg white 2, onion 1g, refined salt 3g, Shaoxing wine 15g, monosodium glutamate 2g, wet starch 4g, cooked lard 1g, (actual consumption is 5g. Heat the oil pan to 4% heat, first add shredded pork, then add shredded pepper and drain. Leave a little oil in the original pot, stir-fry the onion and remove it, add shredded pork and seasoning, stir-fry evenly, and serve.

characteristics: exquisite knife work, even silk, colorful color, fresh and tender taste.

Fried shredded pork with garlic shoots

Method: Cut garlic shoots into inches, and cut red peppers into thick strips for later use. Shred pork, add seasoning, pepper to remove fishy smell and enhance flavor, soy sauce to enhance color, chicken white sugar to enhance flavor, water starch can make meat tender and smooth, and soak it for ten minutes after mixing. Fire, put oil in the pot, add onion and garlic until fragrant, add shredded pork, stir-fry garlic and pepper until cooked, and finally add salt.

key point: stir-fry the shredded pork with scallion

material: scallion, shredded pork

practice: first, marinate the shredded pork with soy sauce, and cut the scallion into sections. When the oil pan is hot, stir-fry the shredded pork, then put it into the clump and stir-fry for 3 minutes, with less salt and sugar.

Fried shredded pork with lily

Ingredients: 3g of dried lily, 7g of shredded pork, 1 tsp of oil, 1 tsp of shredded ginger

Practice:

1. Soak the lily in water until it is soft and knotted

2. Stir-fry the ginger slices in an oil pan, add the shredded pork and stir-fry, then add the lily and stir-fry.

characteristics: bright red color and fresh and salty taste.

main ingredient of stir-fried shredded pork: 4g of fat and lean meat. 5 grams of shredded green onion. Jiang Mo, pepper, monosodium glutamate, salt, soy sauce, cooking oil. Practice: Slice the fat and thin meat into large slices, and then cut it into 4 cm long and half cm wide silk. Add soybean oil to the frying spoon and heat it to 6%. Use Jiang Mo to stir fry the shredded pork. When the shredded pork turns white, add other seasonings and stir fry until cooked. <