Method 1

Ingredients:

15g of lean pork, 6g of soy sauce, 2g of refined salt, 8g of vinegar, 1g of white sugar, 6g of chopped green onion, 3g of ginger rice, 5g of garlic rice, 2g of red pepper powder, 4g of cooking wine, a proper amount of bean powder and 65g of salad oil

.

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

3. Put the pan on fire and oil it. When it is 5% to 6% hot, 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.

Method 2

Ingredients:

3g tenderloin, appropriate amount of ginger, minced garlic, chopped green onion, pickled red pepper, sugar, vinegar, salt, monosodium glutamate, starch and peanut oil

Production method:

1. Cut the tenderloin into thick shreds, and chop it with sugar, vinegar and monosodium glutamate. Add a little salt and starch to the shredded pork;

2. When the pot is hot, add a little oil, then add shredded pork, stir fry, push it to one side of the pot, add red pepper and 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.

characteristics: salty, sweet, sour and spicy, with prominent flavor of ginger, onion and garlic, uniform thickness of shredded pork and bright red color.

Method 3

Ingredients:

2g of pork leg (3% fat and 7% lean), 5g of water-soaked magnolia tablets, 2g of chopped green onion, 25g of water-soaked fungus, soaked red pepper and wet starch, 15g of garlic, 15g of soy sauce, 1g of ginger and 12g of vinegar, and 12g of refined salt.

Production method:

1. Cut pork into shreds 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, add lard to 6% heat, add shredded pork and stir-fry, 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.

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

key: the shredded pork must be cut evenly. The hot and sour taste should be moderate to highlight the fragrance.

Method 4

Raw materials:

2 grams of pork, appropriate amounts of water-soaked magnolia tablets, fungus, pickled red pepper, ginger and onion, and appropriate amounts of salt, vinegar and sugar.

Method:

① Shred pork, magnolia slices and auricularia, add seasoning to a bowl and marinate slightly.

(2) Add the seasoning and broth to boil to make the sauce.

(3) Stir-fry shredded pork in oil pan, add ginger, garlic and pickled red pepper to make it smell like fish, then stir-fry sliced magnolia and shredded auricularia. Cooking the sauce will make a pen. Report on the vault at 2: 22 on July 18, 28

Ingredients: lean pork 2 g water-borne fungus 25 g water-borne magnolia tablets 25 g pickled pepper 4 g vegetable oil 125 g soy sauce 1 g refined salt 3 g white sugar 1 g vinegar 8 g monosodium glutamate 1 g cooking wine 15 g Jiang Mo 1 g chopped green onion 15 g water bean powder 5 g clear soup amount < p

2. Wash and shred Auricularia auricula, shred Magnolia slices and blanch in boiling water.

3. Take a bowl, add soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder, and mix them into fish-flavored juice.

4. Heat the oil in the pan until it is medium-cooked, add shredded pork and stir-fry until red, add ginger, onion and garlic, stir-fry until fragrant, then add shredded auricularia and shredded magnolia, cook in fish-flavored juice, stir-fry quickly for a few times, and serve.

note: during the operation, it must be noted that the shredded pork should be cut evenly, the taste should be accurate, the fish sauce should be mixed in proportion, the feeding sequence should be strictly controlled, and the action should be fast, so as to ensure the quality of the dish.

If you want to make a very authentic fish-flavored shredded pork, you must also use the following seasonings: home-made sea pepper soaked in ginger, watercress in Pixian, white sugar in Neijiang, well salt in Zigong, red soy sauce in Deyang, Baoning vinegar in Langzhong, and fragrant rapeseed oil. If you are missing one of them, it is impossible to make an authentic fish-flavored shredded pork. However, if the landlord is not in Sichuan, it may be necessary.