Ingredients: 350 grams of pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g.

Accessories: 3g of salt, 5g of ginger, 0g of garlic 1 0g of onion10g, 50g of vegetable oil, 5g of soy sauce10g of vinegar, 5g of sugar15g of monosodium glutamate10g, and 20g of soybean flour.

Exercise:

1. Cut pork into shreds about 7 cm and 0.3 cm thick, add salt and water bean powder and mix well;

2. Wash the blue slices and fungus, cut them into shreds and soak them in red pepper.

3. Cut ginger and garlic into fine powder and cut onion;

4. Use soy sauce, vinegar, sugar, monosodium glutamate, water bean powder, fresh soup and salt to make a thick juice for later use;

5. Put the wok on a strong fire, add oil to saute the shredded pork, and add pickled pepper, ginger and minced garlic to saute the fragrance;

6. Add auricularia auricula, blue silk and chopped green onion and stir well;

7. Finally, add the sauce and turn the pan quickly.

Features: Fish-flavored shredded pork, golden red in color, smooth and tender in mouth, with five flavors of sweet, sour, spicy and salty.

Method 2 of fish-flavored shredded pork:

Materials:

Pork lean meat150g, soy sauce 6g, refined salt 2g, vinegar 8g, white sugar10g, chopped green onion 60g, ginger rice 3g, garlic rice 5g, red pepper powder 20g, cooking wine 4g, bean powder proper amount and salad oil 65g.

Making:

1. Remove the fascia from the pork and cut it into chunks of about 0.2 cm. Roll the sliced meat into a tube, cut it into shredded pork as thick as a matchstick with a knife, add 1 g salt, cooking wine and a little water, and then grab it in a bowl and code it.

2. Hook sugar, soy sauce, salt and vinegar into a bowl, and add a little water and bean powder to make a sauce for later use.

Put the pot on the fire to refuel. When it's 50% to 60% hot, put the sized shredded pork into the pot, stir-fry it quickly with a spatula, stir-fry until the shredded pork turns white, add chopped pepper and ginger rice, stir-fry and color, that is, add garlic rice to stir-fry for fragrance, add chopped green onion and pour in the prepared flavor juice; Stir-fry with a spatula until the dish is firm and oily, and add a few drops of vinegar.

Method 3 of fish-flavored shredded pork:

Materials:

300g tenderloin, Jiang Mo, minced garlic, chopped green onion, pickled red pepper, sugar, vinegar, salt, monosodium glutamate, starch and peanut oil.

Production method:

1, the tenderloin is cut into thick shreds, the red pepper is soaked and chopped, and mixed with sugar, vinegar, monosodium glutamate and starch to make sweet and sour juice; Add a little salt and starch to the shredded pork;

2. After the pot is hot, add a little oil, then add shredded pork, stir fry, push one side of the pot, soak the red pepper, and then add ginger. Stir-fry minced garlic and color it, stir well with shredded pork, add sugar and vinegar and stir well, add chopped green onion, and turn it into a pot to eat.

Features: salty, sweet and sour, with outstanding fragrance of ginger, onion and garlic, uniform thickness of shredded pork and bright red color.

Method 4 of fish-flavored shredded pork:

Materials:

200 grams of pork leg (30% fat and 70% lean meat), 50 grams of Flos Magnoliae slices soaked in water, 20 grams of chopped green onion, 25 grams of edible fungus soaked in water, 25 grams of soaked red pepper and wet starch, 5 grams of minced garlic and soy sauce 10, ginger and vinegar10, 2 grams of refined salt and sugar/kloc-.

Exercise:

1. Pork is cut into filaments about 7 cm long and 0.5 cm thick. Slice Flos Magnoliae and Auricularia auricula into a bowl with shredded pork, add refined salt and wet starch (15g) and mix well.

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch (10g) and broth into a bowl to make a sauce.

3. Heat the wok, heat the lard to 60% heat, add shredded pork and stir-fry until fragrant, add ginger, garlic and chopped red pepper and stir-fry for a few times, then add magnolia slices and fungus and stir-fry for a few times, then cook the sauce and stir it for a few times.

Features: orange color, tender meat, sweet and sour slightly spicy, fresh and delicious.

Note: Shredded pork must be cut evenly. Hot and sour taste should be moderate to highlight the fragrance.

Method 5 of fish-flavored shredded pork:

Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has the smell of fish, but its taste is not "fish", but soaked in red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originated from the unique method of cooking fish and seasoning in Sichuan, and has been widely used in Sichuan cuisine, with the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic flavor. The main ingredient of this dish is pork. You should choose 30% fat and 70% thin pork to shred and stir fry, so that the shredded pork is fresh and tender. The dishes are ruddy, tender and tender, and the fish is full of flavor.

Raw materials:

200 grams of pork, 5 Liang, soaked magnolia slices, fungus, pickled red pepper, ginger and onion, salt, vinegar and sugar.

Method:

1. Pork, Flos Magnoliae and Auricularia are shredded, and seasoning is added to the bowl to marinate slightly.

2. Add seasoning to the broth and boil it to make sauce.

3. Stir-fry the shredded pork in an oil pan, add ginger, garlic and pickled red pepper to make the fish smell, then stir-fry the magnolia slices and shredded auricularia to make the sauce.

Method 6 of fish-flavored shredded pork:

Materials:

Lean pork150g, refined oil 60g, soy sauce15g, vinegar 8g, sugar10g, chopped green onion10g, Jiang Mo 5g, minced garlic 5g, minced red pepper 20g, cooking wine10g.

Exercise:

1, shredded pork, chopped onion, ginger, garlic and pepper.

2. Mix the shredded pork with salt and cooking wine, and mix it with starch mixed with water.

3. Mix vinegar, sugar, cooking wine, onion, ginger, garlic, monosodium glutamate and broth into juice.

4, from the oil pan, pour the shredded pork into stir fry, then pour the juice, stir fry a few times.