Raw materials: 200g of lean pork, 25g of water-soaked auricularia auricula and water-soaked magnolia tablets, 40g of pickled peppers, 10g of soy sauce, sugar and minced garlic, 15g of chopped green onion and cooking wine, 8g of vinegar, 3g of refined salt, 1g of monosodium glutamate, 50g of starch, 125g of oil and 50g of clear soup.
Method of making fish-flavored shredded pork: 1. Cut pickled peppers into pieces for later use;
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 60% 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, stir well and pour in sesame oil.
Practice 2 "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.
Materials:
200g of pork leg (30% fat, 70% lean), 50g of water-soaked magnolia slices, 20g of chopped green onion, 25g of water-soaked auricularia, 25g of soaked red pepper and wet starch, 5g of minced garlic, 0/5g of soy sauce, 0/0g of ginger and 0/0g of vinegar, and 0g of refined salt and sugar/kloc.
Method for make fish-flavored shredded pork:
1, cut pork into filaments about 7 cm long and 0.5 cm thick. Slice the magnolia slices and auricularia auricula into shreds, 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 (10g) and broth in the bowl to make a sauce.
3. Heat the wok, heat the lard to 60%, 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.
Practice three characteristics: fish-flavored shredded pork, golden red color, smooth entrance, sweet, sour, spicy and salty.
Raw materials:
250g of pork leg, shredded onion and ginger, pickled pepper, cooking oil, fresh soup, yellow wine, salt, sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, garlic paste, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil, starch, etc.
Fish-flavored shredded pork preparation method:
1, cut the leg meat into shredded pork with thick matches, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, mix well and 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 60%, 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.