Recipe 1 of fish-flavored shredded pork:

Main ingredients: 350 grams of pork. 100 grams of water-fat orchid slices, 25 grams of water-fat fungus, and 15 grams of pickled chili.

Accessories: 3g salt, 5g ginger, 10g garlic, 10g green onion, 50g vegetable oil, 10g soy sauce, 5g vinegar, 15g sugar, 1g MSG, 25g soybean powder.

Method:

1. Cut the pork into shreds about 7 cm long and 0.3 cm thick, add salt and water soybean flour and mix well;

2. Lan Wash the slices and fungus, cut into shreds, soak in red pepper and chop finely;

3. Cut ginger and garlic into fine pieces, and cut green onion into flowers;

4. Use soy sauce and vinegar , sugar, monosodium glutamate, water soybean powder, fresh soup, and salt to make gravy and set aside;

5. Place the wok on a high fire, heat the oil, stir-fry the shredded pork, and add the pickled chili peppers. , ginger, and minced garlic stir-fry until fragrant;

6. Add the fungus, shredded orchid slices, and chopped green onion and stir-fry evenly;

7. Finally, add the gravy and stir it up quickly pot.

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

Recipe 2 of fish-flavored shredded pork:

Ingredients:

150g lean pork, 6g soy sauce, 2g refined salt, 8g vinegar, white sugar 10 grams, 60 grams of chopped green onion, 3 grams of ginger, 5 grams of garlic, 20 grams of minced red pepper, 4 grams of cooking wine, appropriate amount of soybean flour, 65 grams of salad oil

Preparation:

< p>1. Remove the fascia from the pork and cut it into large pieces of about 0.2 cm. Roll the meat slices into a tube shape. Use a knife to cut the meat into shreds as thick as a matchstick. Add 1 gram of salt, cooking wine and a little water and mix well in a bowl. Finally, add soybean flour and mix well.

2. Put the sugar, soy sauce, salt and vinegar into a bowl, add a small amount of water and soybean flour to make a sauce and set aside.

3. Put the oil in the pot on the fire. When it is 50% to 60% hot, put the sizing and flavored shredded pork into the pot, stir-fry quickly with a spatula, and stir-fry until the shredded pork stretches and turns white. Soak the minced chili pepper and ginger until fragrant, stir-fry until fragrant, then add garlic and stir-fry until fragrant, add chopped green onion and pour in the prepared sauce; use a spatula to stir-fry until the dish becomes juicy and bright, take it out of the pan and add drippings Add a few drops of vinegar and serve.

Recipe three for fish-flavored shredded pork:

Ingredients:

300 grams of tenderloin, ginger, minced garlic, chopped green onion, soaked red pepper, sugar, Appropriate amounts of vinegar, salt, MSG, starch, and peanut oil

Preparation method:

1. Cut the tenderloin into thick shreds, soak the red pepper, chop finely, and mix with sugar, vinegar, MSG, Mix the starch into sweet and sour sauce; add a little salt and starch to the shredded pork to soak in the flavor;

2. After the pot is hot, add a little oil, then add the shredded pork, stir-fry until loose, push it to one side of the pot, and add Soak the red pepper, then add the ginger. Stir-fry the minced garlic until fragrant and brown, stir-fry evenly with the shredded pork, add sugar and vinegar, stir-fry evenly, add chopped green onion, turn over, and put on a plate. Serve.

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

Recipe 4 of fish-flavored shredded pork:

Ingredients:

200 grams of pork leg (30% fat, 70% lean), 50 pieces of steamed magnolia slices Grams, 25 grams each of chopped green onion, water-coated fungus, soaked red pepper, wet starch, 15 grams each of garlic and soy sauce, 10 grams each of ginger and vinegar, refined salt: grams, 12 grams of sugar, 50 grams of broth, cooked lard 100 grams.

Method:

1. Cut the pork into shreds about 7 cm long and 0.5 cm thick. Cut the magnolia slices and fungus into shreds, put them into a bowl with the shredded pork, add refined salt and wet starch (15g) and mix well.

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

3. Heat the wok over high heat, add lard and heat until 60% hot. Add the shredded pork and stir-fry until loose. Add ginger, garlic and minced red pepper and stir-fry until fragrant. Add magnolia slices and fungus. Stir-fry for a few times, then add the gravy and stir-fry a few times.

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

Note: The shredded meat must be cut evenly. The hot and sour taste should be moderate to highlight the aroma.

How to make fish-flavored shredded pork five times:

Fish-flavored pork is one of the main traditional flavors of Sichuan cuisine. The finished dish has a fish aroma, but its taste does not come from "fish", but is prepared by soaking red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originated from the unique Sichuan folk fish seasoning method, and is now widely used in Sichuan cooked dishes. It has the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic flavors. . The main ingredient of this dish is pork. It is necessary to use 30% fat and 70% lean pork, shred it and fry it smoothly to make the shredded meat fresh and tender. The finished dish is ruddy in color, tender in texture, fresh in quality and rich in fish flavor.

Ingredients:

5 taels of pork (approximately 200 grams), appropriate amounts of magnolia slices, fungus, soaked red pepper, ginger, green onion, etc., appropriate amounts of salt, vinegar, sugar, etc.

Preparation method:

1. Cut the pork, magnolia slices and fungus into shreds, put them into a bowl and marinate them with seasoning.

2. Add the seasonings to the broth and bring to a boil to make a gravy.

3. Stir-fry the shredded pork in a medium-sized oil pan, add ginger, garlic, and pickled red pepper to stir-fry until the fish aroma develops. Add magnolia slices and shredded fungus, stir-fry, and add the gravy. Serve.

Recipe 6 for fish-flavored shredded pork:

Materials:

150g lean pork, 60g refined oil, 15g soy sauce, 8g vinegar, sugar 10 grams, 10 grams of chopped green onion, 5 grams of minced ginger, 5 grams of minced garlic, 20 grams of minced red pepper, 10 grams of cooking wine, a little each of MSG, salt and soup, and 100 grams of water-adjusted starch.

Method:

1. Shred the pork and chop the onion, ginger, garlic and pepper.

2. Mix the shredded pork with salt and cooking wine, and mix with water-adjusted starch.

3. Mix vinegar, sugar, cooking wine, onions, ginger, garlic, monosodium glutamate and soup into juice.

4. Heat the oil in the pan, add the shredded pork and stir-fry, then add the juice and stir-fry a few times.