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delicious home-cooked dishes include

shredded pork with fish flavor. Ingredients: lean pork 15g, soy sauce 6g, refined salt 2g, vinegar 8g, sugar 1g, chopped green onion 6g, ginger rice 3g, garlic rice 5g, minced red pepper 2g, cooking wine 4g, bean flour 6g, salad oil 65g. Production: 1. 2. Hook sugar, soy sauce, salt and vinegar into a bowl, and add a small amount of water and bean powder to make a flavored juice for later use. 3. Put the pan on fire and oil it. When it is heated to 5% to 6%, put the shredded pork with a sizing code into the pan, stir-fry it quickly with a spatula, stir-fry until the shredded pork is white, stir-fry the minced pepper and ginger rice, stir-fry and color it, that is, add garlic rice to stir-fry the fragrance, add chopped green onion and pour in the prepared flavor juice; Stir-fry with a spatula until the dishes are tight and oily, and add a few drops of vinegar. 3 "Fish-flavored shredded pork with fragrant mouth" Ingredients: 3 grams of tenderloin, ginger, minced garlic, chopped green onion, soaked red pepper, sugar, vinegar, salt, monosodium glutamate, starch and peanut oil. Production method: 1. Cut tenderloin into thick shreds, chop the soaked red pepper and mix it 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 until fragrant and colored, stir well with shredded pork, add sugar and vinegar, stir well, add chopped green onion, turn it into a pan and serve. Features: salty, sweet and sour, with prominent flavor of ginger, onion and garlic, uniform thickness of shredded pork and bright red color. 4 "Fish-flavored shredded pork" Fish-flavored shredded pork "is a traditional dish in Sichuan cuisine. In Sichuan, when cooking many flavor dishes, you can't do without pickled peppers, which are sold in pickles shops in Sichuan. They are also called "Fish chili pepper" and "Fish Fragrance" locally. All the seasonings used to make "fish-flavored" dishes are generally the same as those used to make "bean fish" in Sichuan cuisine. They all have salty, sweet, sour, spicy, fragrant and fresh flavors, which are extremely palatable. "Fish-flavored shredded pork" is cooked with "fish-flavored" seasoning and similar to folk cooking of fish. This dish is unique in preparation, unique in materials and unique in taste, so it is well received by people and has become one of the most famous dishes in Sichuan cuisine. It has spread to major cities in China and Hong Kong and Macao, and is served in Chinese restaurants in the United States, Japan, Britain, France, West Germany, Singapore and many other countries. Ingredients: 2g pork leg (3% fat, 7% lean), 5g water-soaked magnolia slices, 25g chopped green onion, 25g water-soaked auricularia, 15g pickled red pepper and wet starch, 15g garlic, 15g soy sauce, 1g ginger and vinegar, 2g salt, 12g white sugar, 5g broth and 1g cooked lard. Production method: 1. Cut pork into filaments about 7 cm long and .5 cm thick. Sliced magnolia slices and auricularia auricula, put them 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 (1g) and broth in the bowl to make a sauce. 3. Heat the wok, heat the lard to 6%, stir-fry the shredded pork, add ginger, garlic and chopped red pepper to stir-fry until fragrant, then add magnolia slices and fungus to stir-fry for a few times, then cook the sauce and turn it over a few times. Features: orange color, tender meat, sweet and sour slightly spicy, fresh and delicious. Key: Shredded pork must be cut evenly. The hot and sour taste should be moderate to highlight the fragrance. 5 "Fish-flavored shredded pork and fish-flavored" 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 is made by soaking 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-style cooked dishes, 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 3% fat and 7% thin pork to shred and stir fry, so as to make the shredded pork fresh and tender. The dishes are ruddy, tender, fresh and full of fish flavor. Ingredients: about 2 grams of pork, appropriate amount of water-soaked magnolia slices, fungus, pickled red pepper, ginger and onion, and appropriate amount of salt, vinegar and sugar. Method: ① Shred pork, magnolia slices and auricularia auricula, add seasoning to a bowl and marinate slightly. (2) add the seasoning and broth to boil to make the sauce. (3) Stir-fry the shredded pork in the oil pan, add ginger, garlic and pickled red pepper to stir-fry the fish flavor, then stir-fry the sliced magnolia and shredded auricularia, and cook the sauce. 6 "Sichuan famous dish Fish-flavored shredded pork features: Fish-flavored shredded pork, golden red color, smooth entrance, sweet, sour, spicy and salty. Ingredients: 25g pork leg, shredded onion and ginger, pickled pepper, cooking oil, fresh soup, yellow wine, salt, white sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, garlic paste, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil, starch, etc. Method: 1. Cut the leg meat into shredded pork with thick match stalks, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, and mix well to taste and size. 2. Add fresh soup, yellow wine, mashed garlic, white sugar, monosodium glutamate, Jiang Mo, chopped green onion and water starch into a small bowl to make seasoning for later use. 3. Heat the pan, add cooking oil, and when the oil temperature rises to 6%, put the shredded pork in the pan and cut it off. 4. Leave a little base oil in the pot, add shredded ginger and pickled pepper, stir-fry for a while, and then add bean paste and stir-fry for a few times. 5. Finally, add shredded pork and spare seasoning, stir-fry over high fire, pour in spicy oil, sprinkle with pepper powder, and stir well. 7 "Fish-flavored shredded pork (pictured) Material: 15g of lean pork, 6g of refined oil, 15g of soy sauce, 8g of vinegar, 1g of sugar, 1g of chopped green onion, 5g of Jiang Mo, 5g of minced garlic, 2g of minced red pepper, 1g of cooking wine, a little of monosodium glutamate, a little of salt and soup, and 1g of water-adjusting starch. Practice: 1. Shred pork and chop onion, ginger, garlic and pepper. 2. Stir the shredded pork with salt and cooking wine, and mix with water-adjusted starch. 3. Mix vinegar, sugar, cooking wine, onion, ginger, garlic, monosodium glutamate and soup into juice. 4. Take the oil pan, pour the shredded pork into stir fry, then pour the juice and stir fry a few times. 8 "Fish-flavored shredded pork ingredients: 2 grams of lean pork, 25 grams of water-soaked fungus and water-soaked magnolia slices, 4 grams of pickled peppers, 1 grams of soy sauce, sugar and minced garlic, 15 grams of chopped green onion and cooking wine, 8 grams of vinegar, 3 grams of refined salt, 1 gram of monosodium glutamate, 5 grams of starch, 125 grams of oil and 5 grams of clear soup. Method of making: 1. 2. Add Jiang Mo, chopped green onion, minced garlic, refined salt, white sugar, vinegar, soy sauce and wet starch into a small bowl and mix well for later use; 3. Burn the peanut oil to 6% heat, stir-fry the pickled peppers until the red oil comes out, sprinkle with Chili powder, stir-fry the shredded pork, and when the dishes are cooked, pour the juice mixed in a small bowl into the pot and mix well, then pour in sesame oil. Note: Nutritional components: cholesterol: 47 mg, carbohydrate: 15 g, protein: 62 g, fat: 152 g, calorie: 1828. Flavor features: Sichuan Chengdu-style famous dishes. It is mainly made of fine pork, with mushrooms and fungus, and cooked with Sichuan's unique fish-flavored seasoning. This dish is deep red in color, salty, sweet, sour and spicy, with rich fish flavor and unique taste, which is praised by diners and enjoys a good reputation throughout the country. 9 "Fish-flavored shredded pork features: deep red color, salty, sweet, sour and spicy, rich fish flavor and unique taste. Recipe ingredients: 35 grams of pork. 1 grams of water hyacinth tablets, 25 grams of water hyacinth fungus, and 15 grams of pickled peppers. 3 grams of salt, 5 grams of ginger, 1 grams of garlic, 1 grams of onion, 5 grams of vegetable oil, 1 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of monosodium glutamate and 25 grams of soybean flour. Production process: Pork is cut into shreds about 7 cm long and .3 cm thick. Add salt and water bean powder and mix well. Wash orchid slices and auricularia auricula, cut into shreds, soak in red pepper and chop; Ginger and garlic are finely chopped, and onions are cut into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, and salt are mixed into juice. Put the wok on a strong fire, heat it with oil (about 18℃), add shredded pork and stir-fry, soak Chili, ginger and minced garlic until fragrant, and then put it away. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, quickly turn over the pan and serve. 1 "Fish-flavored shredded pork raw materials: pork, clean winter bamboo shoots, water-borne fungus, chopped green onion, garlic, ginger, pickled red pepper, vinegar, Sichuan salt, soy sauce, sugar, wet starch, broth and mixed oil. Method of production: 1. Choose fat, three thin and seven thin pork and cut it into 1 cm long shredded pork; 2, clean winter bamboo shoots, water-borne fungus cut into silk, soaked in red pepper chopped, put the shredded pork into a bowl, add Sichuan salt, wet starch and mix well; 3. Take another bowl and put sugar, Sichuan salt, vinegar, soy sauce, broth and wet starch into juice; 4. Put the wok on high heat and mix the oil up and down until it is 6% hot. Add shredded pork and stir-fry until the loose seeds turn white. Add soaked red pepper, ginger and garlic to stir-fry and color. Then add shredded winter bamboo shoots, shredded fungus and chopped green onion, stir well, cook the juice and turn it over a few times to collect the bright oil. Take out the pan and serve. Features: crispy skin, tender meat and delicious taste, which is a delicious food to accompany. 11 "Fish-flavored shredded pork raw materials: 25g pork spine, 5g water-soaked fungus, 5g winter bamboo shoots, 3g pickled peppers (minced), 15g vinegar, 15g sugar, 5g soy sauce, 2g salt, 15g yellow wine, 15g water, 15g starch, 1g chopped green onion, 3g ginger slices, 2g garlic, 3g monosodium glutamate and a proper amount of egg soup. Production method: 1. Cut pork loin into 7 cm long shredded pork, put it in a bowl, add salt, starch and eggs and mix well. Shred winter bamboo shoots and fungus. Bowl to fish sauce: white sugar, salt, vinegar, soy sauce, monosodium glutamate, soup, water starch. 2. Heat the spoon in oil to 5% heat, stir-fry the shredded pork, add pickled peppers, ginger, onions and garlic, stir-fry the fragrance, add fungus and winter bamboo shoots, cook the fish-flavored juice, stir well, and serve. Key operation: cut the shredded pork evenly and stir fry quickly. Features of the finished product: bright red color, tender meat, salty, sweet and sour. 12 "Fish-flavored shredded pork material: 2 grams of shredded pork, 5 grams of fungus, 4 grams of winter bamboo shoots, appropriate amounts of carrots and chopped green onion, 1 spoon of salt, 1 spoon of monosodium glutamate, 1 spoon of sugar, 1 spoon of aged vinegar, appropriate amount of ginger, 2 cloves of garlic, appropriate amount of pickled peppers and 1 tablespoon of water starch. Practice: 1. Marinate shredded pork with a little salt and yellow wine; Soak auricularia auricula in clear water and cut it into shreds, then wash and shred winter bamboo shoots and carrots; Chop ginger, garlic and pickled peppers into powder. 2. Stir-fry the shredded pork with proper amount of oil in a wok, then add salt, monosodium glutamate, Jiang Mo, minced garlic, minced pickled peppers, white sugar, aged vinegar, chopped green onion and various vegetables, and stir-fry them with high fire until they are almost cooked, and then add water and starch to thicken them. Tip: If you want to stir-fry delicious fish-flavored shredded pork, you can't do without all kinds of seasonings. Only by handling all kinds of materials and seasonings can you stir-fry the level in the hotel. 13 "Fish-flavored shredded pork is sweet, slightly sour and salty, so it should be served as a wine and rice. Raw materials: 2g of lean pork, 3g of agaric, 3g of green vegetables, 75g of vegetable oil, 2g of soy sauce, 1g of vinegar, onion, ginger and garlic, 13g of white sugar, cooking wine and pickled pepper, 3g of salt, 15g of wet starch, 2g of monosodium glutamate and a proper amount of soup. Production process (1) Shred the meat, mix well with a little soy sauce, salt and cooking wine, paste with wet starch and mix with some oil. Wash the vegetables and fungus thoroughly, shred them, and chop the pickled peppers. Chop onion and ginger. (2) Mix sugar, vinegar, soy sauce, onion, ginger, garlic, cooking wine, monosodium glutamate, starch and soup into juice. (3) Heat the frying spoon and inject oil. After the oil is hot, add shredded pork and push it with a hand spoon to disperse. Then add pickled peppers and stir-fry to taste, and serve out the good auricularia and vegetables. With the stir-frying, pour in the right juice, and stir-fry several times when the juice is boiling.

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