The ingredients of fish-flavored shredded pork: main ingredients: 25g pork leg, 1g tender bamboo shoots, 1 egg, 15g sugar, 15g vinegar, 2g crude oil, 1g sesame oil, 2.5g monosodium glutamate, 1g soy sauce, 5g refined salt and Sichuan fermented glutinous rice. Teach you how to cook shredded pork with fish flavor, and how to make shredded pork with fish flavor is delicious. Version 1:

Raw materials

25g of pork leg, 1g of tender shredded bamboo shoots, 1 egg, 15g of sugar, 15g of vinegar, 2g of raw oil, 1g of sesame oil, 2.5g of monosodium glutamate, 1g of soy sauce, 5g of refined salt, and Pixian bean paste in Sichuan.

Method of making

(1) Cut the pork leg into shreds with a length of 6 cm and a width of .2 cm each, mix them evenly with wine and salt, and add the broken eggs and cornflour for sizing. In addition, white sugar, soy sauce, vinegar, monosodium glutamate and powdered water are mixed in a small bowl for later use.

(2) When the pot is 6% hot, add the cooking oil, then add the shredded pork and stir-fry. When the blood is broken, pour the pot into a colander and drain the oil. Leave residual oil at the bottom of the pot, stir-fry chopped green onion, Jiang Mo and bean paste to give a fragrance, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry it quickly for a few times, add monosodium glutamate, hook it with a thin sauce, sprinkle with pepper, and pour sesame oil into the pot.

version 2:

◆ recipe ingredients:

35g 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.

Version 3:

Ingredients: 2g of lean pork, 2g of Sichuan pickled pepper (bean paste and pepper paste can be used), 2g of white sugar, 15g of vinegar, 15g of soy sauce, 1.5g of refined salt (used twice), 1g of monosodium glutamate, 15g of cooking wine, 25g of water starch (used twice) and cucumber.

Production: 1. Cut the meat into 3 cm long filaments and paste them with a little salt and starch. Shred cucumber and mince onion, ginger and garlic. Mix the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and water starch for later use. 2. Heat the pan, put the oil in the pan, stir-fry the shredded pork in the pan, stir-fry the pickled peppers (finely chopped), ginger and garlic in the pan, and then add the cucumber and chopped wood after they smell fragrant, stir-fry slightly, cook the right juice and chopped green onion, and stir well.