Accessories: green bamboo shoots, water-borne fungus
Seasoning: ①: salt, chicken essence, monosodium glutamate, sugar, aged vinegar, (sweet and sour 1: 1) soy sauce, soy sauce, fresh soup (water) and water starch (mixed into bowl juice).
②: soak red pepper (chopped), ginger rice, garlic rice and fish-eye onion.
Flavor: Fish-flavored, characterized by salty, fresh, sweet and sour taste, highlighting the flavor of onion, ginger and garlic.
Process flow:
1. Cut pork tenderloin into two thick shreds, about 8cm long and 0.3cm thick, add salt and cooking wine, stir until thick, then add water and starch, and seal the oil for later use.
2, green bamboo shoots, fungus cut filaments. Marinate green bamboo shoots with a little salt.
3. Boil the oil in the pan, smooth the shredded pork at medium oil temperature, turn white, remove and drain for later use.
4. Wash the salted green bamboo shoots and drain the water.
5, leave the bottom oil in the pot, soak up chopped Chili and ginger and garlic rice at medium oil temperature, stir-fry the fragrance and red oil, stir-fry the green bamboo shoots and fungus, and then add the shredded pork that has slipped through the oil. Stir-fry evenly, then pour in the pre-prepared bowl juice and add the fish-eye onion. Collect the fried sauce evenly, and put it into the pot after the onion is fragrant.
Exercise 2
Ingredients: tenderloin, green bamboo shoots, black fungus, pepper, cooking wine, garlic, ginger, onion, douban, soy sauce, starch, eggs, pepper, dried pepper, water, salt and sugar.
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Prepared ingredients
Making:
1. Shredded pork, pickled with salt, cooking wine, egg white and starch;
2. Slice green bamboo shoots and cut ginger and garlic one by one.
3. Ginger garlic foam, chopped green onion, dried chili and dried chili are respectively minced for later use;
4. Add rice vinegar, sugar, soy sauce, starch and salt to the ginger and garlic foam;
Illustration of the production steps of fish-flavored shredded pork
Illustration of the production steps of fish-flavored shredded pork (1 1 sheet)
5. Use the onions, ginger, garlic, dried peppers, and dried peppers prepared in front of you, pour them into the watercress, and stir-fry the red oil with low heat;
6. Add shredded pork and stir-fry until the shredded pork is completely discolored;
7. After the shredded pork is completely discolored, add green bamboo shoots and fungus and stir-fry slightly to make the seasoning uniform;
8. Pour the fish-flavored juice and quickly turn the pot over the fire to make the fish-flavored juice stick to each dish;
9. After collecting the juice, add a little sesame oil [3] to the pot.
Exercise 3
step
Steps (3 sheets)
Ingredients: lean meat, winter bamboo shoots, fungus, shredded carrot, onion, garlic, ginger, homemade chopped pepper, broth (or water), salt, sugar, vinegar, soy sauce and starch.
Making:
1. Shred the soaked Auricularia auricula, slice Magnolia officinalis, shred lean meat, and mince onion, ginger and garlic;
2. Marinate shredded pork with a little salt, cooking wine and starch, and mix starch, salt, sugar, vinegar, soy sauce and broth (or water) into sauce;
3. Cool the oil in the hot pot. After the oil temperature, the shredded pork is quickly fried;
Stir-fry until the meat turns white, and then put the shredded pork on the side of the pot with a shovel. Add homemade chopped pepper, minced garlic and Jiang Mo into the base oil, and stir-fry the shredded pork evenly;
5. Add previously blanched shredded carrots and stir fry for about one minute;
Fried shredded pork with sweet and sour sauce
Fried shredded pork with sweet and sour sauce
6. Then add shredded Flos Magnoliae and shredded black fungus, stir-fry for a while, pour in the sauce, and add chopped green onion when the soup is sticky. [4]
Exercise 4
Ingredients: lean pork, fungus, bamboo shoots, green peppers, carrots, pickled peppers, onions, ginger, garlic, sugar, vinegar, salt, soy sauce, soy sauce and starch.
Making:
1. Shred pork and mix with salt, sugar, starch and oil.
2. Shred bamboo shoots, fungus, green peppers and carrots. Green peppers and carrots are used for color matching, just a little;
3. Cut the onion, ginger, garlic and red pepper into sections, and the amount of ginger should be larger;
Stir-frying steps of fish-flavored shredded pork
Stir-frying steps of fish-flavored shredded pork (10)
4. Mix half a bowl of fish-flavored sauce for later use, and prepare salt, sugar, vinegar, soy sauce, soy sauce, starch and broth;
5. Stir-fry shredded pork under hot oil in a hot pot. Put more oil, enough at a time;
6. Pull the shredded pork aside, add onion, ginger, garlic and red pickled pepper, and bake the fragrance. Stir-fry with shredded pork and set aside;
7. Stir-fry bamboo shoots, fungus, green peppers and carrots with the original pot bottom oil;
8. Stir-fry the fungus wok and season with salt;
9. Next, pour the shredded pork back into the pot;
10. Stir-fry all the fish-flavored sauce, turn it over quickly and serve.