The main ingredient of this dish is pork, and the auxiliary material is pickled pepper, so that the fish flavor can be fried. Choose pork with 30% fat and 70% thin, cut into shreds and stir-fry, so as to make the shredded pork fresh and tender. The dishes are ruddy, tender, fresh and full of fish flavor.

Production method

Practice 1

Production process of fish-flavored shredded pork (8 sheets)

1.Cut pork into shreds about 7 cm long and 0.3 cm thick. Winter bamboo shoots and fungus are shredded, and shredded pork is put into a bowl.

2. White sugar, vinegar, soy sauce, chopped green onion, wet starch and broth are put in the same bowl (not mixed with shredded pork) and mixed into sauce.

3. Heat the wok, add lard to 60% heat, add shredded pork and stir-fry, add ginger, garlic and chopped red pepper to stir-fry until fragrant, then add winter bamboo shoots and fungus to stir-fry a few times, then cook the sauce and turn it over a few times.

Practice 2

fried shredded pork with sweet and sour sauce

1.Cut pork into shreds about 7 cm long and 0.5 cm thick. Sliced magnolia slices and auricularia auricula, put them into a bowl together with shredded pork, and add fish-flavored shredded pork seasoning.

2. Heat the wok, add lard to 60% heat, add shredded pork and stir-fry, 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.

This method is very suitable for the fast pace of today's society.

Practice 3

Materials:

250g of lean meat, 70g of agaric, half a carrot, 30g of pickled pepper powder, 2 onions, ginger 1 small pieces, 5 cloves of garlic and a proper amount of starch.

Seasoning:

Cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence.

Practice:

1.Clean lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well.

2. Wash onion, ginger and garlic and shred them for later use.

3. Shred auricularia auricula and carrot for later use.

4. Mix white sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, Jiang Mo, minced garlic, broth, fish bone powder, water and starch into fish-flavored juice.

5. Put the oil in the pan, pour the shredded pork when it is heated to 50% hot oil, stir-fry and add the pickled pepper powder. When the stir-fry is excellent, pour the fungus, shredded carrot and fish sauce and stir-fry for a few times.

Features:

The color is red and bright, sour and sweet.

When cutting shredded pork, the knife skill should be rigorous, the thickness and length should be appropriate, and the knife should not be connected.

Practice 4

material

fried shredded pork with sweet and sour sauce

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The material is as follows:

Ingredients: pork tenderloin150g

Ingredients: 2 green peppers, proper amount of water-borne fungus (quantitative according to your own preferences)

Seasonings: onion, ginger, garlic, a little salt, cooking wine and a spoonful of raw flour (for pickling shredded pork)

Sauce: two tablespoons of oyster sauce, one tablespoon of soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one tablespoon of bean paste (chopped), one tablespoon of chopped dried pepper or chopped pickled pepper; (Note: One tablespoon is one tablespoon, which is equal to 15ml)

Practice:

Step 1:

Practice diagram

Shred the meat, add a little salt, cooking wine and cornmeal and marinate 10 minute.

Step 2: Shredding auricularia auricula and green pepper.

Step 3: Cut the onion, ginger and garlic for later use.

Step 4: Mix the sauce (this is my own sauce).

Step 5: Heat the oil in a wok, add the onion, ginger and garlic and saute until fragrant, then add the shredded pork and stir fry.

Step 6: Stir-fry until the shredded pork turns white, add the sauce and stir well.

Step 7: Add green pepper and fungus, decorate with water in a small bowl filled with sauce, add it, stir-fry until the sauce is thick and evenly wrapped in shredded pork and ingredients.

There is no salt and chicken essence in the seasoning, because the combination of oil consumption and light soy sauce will have a salty and fresh taste, so there is no need to add other seasonings, and soy sauce can be added halfway to make the color look better.

Practice 5

Features: Red color, tender meat, salty, sweet, sour and spicy. Ginger, garlic and onion are outstanding. .

fried shredded pork with sweet and sour sauce

Raw materials: 350g of pork, 0/00g of water hyacinth/kloc-0, 25g of water hyacinth, 5g of pickled pepper/kloc-0, 3g of salt, 5g of ginger, 0g of garlic/kloc-0, 0g of onion/kloc-0, 50g of plain oil and soy sauce/kloc-0.

Production: Pork is cut into shreds about 7 cm long and 0.3 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 high fire, heat it with oil (about 180℃), add shredded pork, stir-fry until fragrant, and then put it in. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, quickly turn over the pan and serve.