Ingredients: 500 grams of pork (150 grams fat, 350 grams lean).

Seasoning: 4g salt, 3g MSG, 5g soy sauce, 5g cooking wine, 10g green onion, 10g ginger, 50g oil.

Method:

1. Cut the pork into shreds, usually 5 cm long, the thinner the better, shred the green onions and ginger.

2. Put the base oil in the wok, add the green onion and ginger and stir-fry briefly. After the aroma comes out, add the shredded meat and stir-fry until the shredded meat is dispersed and changes color. Add cooking wine, salt, soy sauce, and MSG. , stir well and then serve on a plate. ?

Main ingredients: pork, seasonal vegetables

Seasoning: vegetable oil, salt. Chicken Essence. Onions, ginger, garlic, soy sauce

Method

1. Shred the pork. When cutting, pay attention to the texture of the pork. Cut the pork into shreds along the texture. Put the shredded pork into a bowl, add salt and cooking wine, beat in an egg, and mix evenly with your hands. This process requires force. This process is called sizing. Don’t forget to wash and cut the vegetables into sections.

2. When the oil in the pot is hot, add onions, ginger, and garlic and sauté until fragrant. Add the shredded pork. Don’t forget to add soy sauce at this time. Use a frying spoon to push it away. Don’t let the shredded meat stick. Wait until When the shredded meat is unfolding, add the vegetables, but don't add too much. Stir-fry a few times, add the seasonings, taste it, and when it's cooked, it's ready to serve. ?

Main ingredients: carrots, fungus, garlic, pork (lean)

Condiments: salad oil, salt

Method:

1. Cut the carrots into thin shreds as much as possible, and cut the pork into thin shreds as well, and set aside.

2. Mix the shredded pork with soy sauce, salt and wine.

3. Heat the pot and add oil. When the oil is 6 minutes hot, add the pork shreds (2) that you just mixed, stir fry until cooked, take it out and set aside.

4. In a separate pot, add salad oil, add chopped fungus, carrots and garlic in sequence. After frying until fragrant, add fried shredded pork (3).

5. Stir well and add MSG, Pixian bean paste, and salt according to personal taste. Remove from the pan.

Note: The taste of this dish is somewhat similar to the real fish-flavored shredded pork, but the appearance and taste are very different. The reason is that the shredded pork is cut like meat slices, the carrots are cut like carrot cubes, and the vegetables are The proportions are relatively imbalanced. Hence the name: homemade fish-flavored shredded pork.

Preparation: Shred the lean meat, put it into a bowl, add a little salt, cooking wine, starch, and egg white, mix well and set aside; soften the dried fungus with water and shred it (you can also buy cut pieces directly) Shredded fungus); shred green pepper and carrot. A little chopped green onion and ginger; chop a little pickled pepper and set aside; Make a juice with appropriate amount of salt, monosodium glutamate, sugar, water starch, soy sauce and vinegar and set aside.

Method

Put oil in the pot and heat it to 70-80% heat, add shredded pork and stir;

Add chopped green onion, minced ginger and pickled pepper, then add two spoons of Sichuan Pixian bean paste, Stir;

When the shredded meat is slightly cooked, add the fungus shreds, carrot shreds and green pepper shreds and stir-fry for a while;

Put in the prepared juice. When the juice thickens, stir-fry for a while; Just put the pot on the plate