Tenderloin | 200g
Onion | 1 root
Tofu skin | 1 sheet
Auxiliary materials
Salt | 2g
Ginger | 8g
Fresh soy sauce | 2g
Cooking wine | 10g
Corn starch | 8g
White pepper | 1g
Sweet noodle sauce | 55g
Sugar | 15g
Onion Jiang Shui | 20g
Oil | right amount
Practice
1. Take a small section of green onion and cut ginger into small pieces. After soaking in clear water for more than half an hour, remove the onion and ginger by hand and squeeze out the juice hard. The onion Jiang Shui is ready.
2. Cut the tofu skin into small pieces the size of wonton skin, blanch it in boiling water for a while, soak it in boiled water after taking it out, so as not to dry the surface of the tofu skin, and pour out the water before eating.
3. Add a little salt, 2g fresh soy sauce, 8g cooking wine, 8g white pepper powder and 8g corn starch into the shredded pork, pour a little water into it and mix it evenly, and leave it for about 10 minute.
4. Shred the scallion and spread it evenly on the plate.
5. Heat oil in the pot, stir-fry the shredded pork and serve it out.
6. Leave the bottom oil, add 55g sweet noodle sauce and 15g white sugar, stir-fry for a while on low heat, then pour in the onion Jiang Shui, stir constantly with a spatula, and stir until the sauce is thick (be careful not to stir-fry).
7. Pour in the fried shredded pork, stir well, so that each shredded pork is wrapped in sauce and served out, spread it on the shredded onion on the plate, and roll the shredded pork and shredded onion with tofu skin when eating. The shredded pork sauce is fragrant and tender, and the green onions are refreshing and greasy. It tastes great!
2
Sautéed Shredded Pork with Green Pepper
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Main ingredients
Large green peppers | 2
Pork tenderloin | 200g
Auxiliary materials
Ginger | 10g
Dry starch | 5g
Soy sauce | 10g
Soy sauce | 5g
Water starch | 4~5 tablespoons
Clear water | 5g
Salt | 1 seasoning spoon
Sugar | 6g
Cooking wine | 5g
Garlic | 3 petals
Practice
1. Wash the green pepper, cut it horizontally, remove the core inside, and cut it into shreds. Slice ginger and garlic for later use.
2. Shred tenderloin along the grain, add a little starch, cooking wine, 3g sugar, soy sauce and soy sauce for curing.
3. Add a small amount of oil to the wok. When the oil is hot, stir-fry the shredded green pepper and stir-fry it to Microsoft. Take it out of the wok for later use. Heat the pan again, pour in a little oil, add ginger and garlic slices and saute until fragrant.
4. Pour in the shredded pork and stir-fry it quickly (stir-fry it quickly in a big fire, the shredded pork will be tender, and the shredded pork will be old when the fire is small).
5. Stir-fry the shredded pork until it is about 80% mature, and stir-fry the shredded green pepper together. Stir in salt and 3 grams of sugar, stir well, then pour in water starch, stir well and serve. Fresh and easy to cook shredded green pepper, super meal!
three
Pork , pickled mustard green noodles
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Main ingredients
Chickpea/your favorite vegetable | 150g
Noodles | 250g
Shredded pork | 100g
Zhacai | 1 package
Auxiliary materials
Salt | half seasoning spoon
Light soy sauce | 2 tablespoons
Chicken essence | 1/2 tablespoons
Practice
1. Heat a little oil in the pan, add the marinated shredded pork and stir-fry until it turns white.
2. Pour in mustard tuber and stir fry.
3. Add cold water to the pot, add noodles after the water boils.
4. After the noodles are cooked, add a handful of washed chicken hair vegetables. Chicken hair vegetables are cooked quickly. If they are not cooked for too long, they will not taste good. You can replace it with other vegetables you like.
5. Add salt, soy sauce and chicken essence to taste. Because the mustard tuber is salty, try the taste of the soup head first and then add seasoning to avoid being too salty. ) the simple and easy-to-make shredded pork noodles with mustard tuber are hot out of the pot, and breakfast is so cool ~
four
fried shredded pork with sweet and sour sauce
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Main ingredients
Pork 300g
Pickled pepper | 50g
Auricularia auricula | 50g
Winter bamboo shoots | 30g
Auxiliary materials
Onion | 15g
Ginger | 10g
Garlic | 10g
Dry starch | 1 tsp
Salt | 1/2 tsp
Oil | right amount
Soy sauce | 1 tablespoon
Balsamic vinegar | 1 tablespoon
Cooking wine/rice wine | 1 spoon
Sugar | 1.5 tbsp
Water starch | 2 tablespoons
Practice
1. Pork is sliced horizontally first, and then cut into shredded pork the size of a matchstick.
2. Add half a teaspoon of salt and a teaspoon of starch to the shredded pork and stir well. (Pickling shredded pork with a little egg white is more tender and smooth. )
3. Winter bamboo shoots and black fungus are cleaned and shredded.
4. Chop pickled peppers, chop ginger and garlic, and chop onions.
5. 1 tbsp of soy sauce, 1 tbsp of balsamic vinegar, 1 tbsp of cooking wine, 1.5 tbsp of sugar and 2 tbsp of water starch to make fish-flavored juice.
6. Shredded bamboo shoots and shredded agaric are boiled in boiling water for later use.
7. The fire will heat the pot, add a little more oil than usual, and stir-fry the shredded pork at 60% heat.
8. Stir-fry until the shredded pork turns white, add pickled peppers and ginger and garlic, stir-fry for about two minutes, and stir-fry red oil.
9. Stir-fry shredded bamboo shoots and shredded agaric for a few times, pour in fish sauce and chopped green onion, stir well and serve! Authentic Sichuan cuisine with fish-flavored shredded pork, spicy, sweet and sour, super appetizing!