2, there must be authentic Sichuan red pepper, extremely fine, in order to taste good.
3. Pay attention to the ratio of ginger, garlic and onion, which is generally 1: 2: 3.
4. The so-called fish flavor is a compound flavor composed of litchi flavor and the aroma of ginger, garlic and onion. It is a kind of fish flavor synthesized by changing and modulating the aroma of pickled pepper, ginger, garlic, chopped green onion, soy sauce, vinegar, sugar and cooking wine during cooking and heating.
200 grams of pork, 25 grams of water-borne fungus, 25 grams of water-borne blue tablets (green bamboo shoots)
Ginger rice 10g, garlic rice 20g, chopped green onion 30g, pickled pepper 30g (finely cut), watercress 5g, soy sauce 12g, refined salt 3g, sugar 20g, vinegar 25g, fresh soup 40g, monosodium glutamate 2g, and mixed oil 80g (cooked vegetable oil 50g, lard 30g).
1, auricularia auricula and blue slices (green bamboo shoots) are processed into two thick shreds (8- 10 cm long and 0.3 cm square), pork is cut into two thick shreds, put into a bowl, add refined salt, cooking wine, a little water and water bean powder and mix well.
2. Mix glutinous rice, soy sauce, vinegar, sugar, monosodium glutamate, water bean powder, fresh soup and salt into juice.
3. Put the wok into medium fire, heat the wok, add the mixed oil to 50% oil temperature, add shredded pork to stir-fry the seeds, increase the fire, add pickled pepper powder, watercress, ginger rice and garlic rice, stir-fry until fragrant, add shredded fungus and broccoli, stir-fry the chopped green onion evenly, and spray it into the bowl sauce from the side of the wok for 2 seconds (to gelatinize the bowl sauce).
1, choose skinless pork hind leg, front shoulder or tenderloin.
2, shredded pork pine seeds, add spices to increase firepower, and use the scent of torches to force it out, forming a simmering gas.
3. Garlic is more than ginger, and onion is more than garlic. The juice is made into litchi flavor type, and on this basis, the aroma of ginger, onion and garlic is highlighted, which is the fish flavor type. In case of cooking, such as fish-flavored eggplant, you should cook vinegar before cooking.
4. If it is made in a restaurant, you can add a proper amount of pickled pepper oil before cooking, which will make the color and fragrance better.