1. Meat cutting: Fresh lean meat is the easiest to cut when it is frozen to a semi-hard state. When cutting meat, see the texture of the meat clearly, cut it into thin slices and then shred it.
2. Cured meat: Add appropriate amount of soy sauce, soy sauce and cooking wine (or salt, pepper, etc., which can be adjusted by yourself) into the cut shredded pork, grab it evenly by hand, and marinate for 15 minutes. Then add a spoonful of water, stir it by hand, so that the meat will "eat" all the water, and then add a proper amount of dry starch to grab it evenly. This will make the shredded pork more tasty and lock the water in the meat. Finally, add a little sesame oil and salad oil and mix well (if not, you can use sesame oil or vegetable oil instead), so as to prevent sticking when frying meat. Remember to grab and mix with your hands for better results. Don't use chopsticks.
3. Stir-fry the meat: when the pot is hot, pour in the oil. When the oil temperature is 60% or 70% hot, pour in the shredded pork, quickly disperse the fire and stir evenly. Don't use a small fire, or the shredded pork will get old. So the fried shredded pork is tender, smooth and delicious?
Can't wait to have a try? Xiaoguoer brought you several home-cooked shredded pork dishes that can be easily cooked at home today. It's delicious to eat. Come and try to be a chef.
1
Sautéed Shredded Pork in Sweet Bean Sauce
By i coarse tea and light rice 1
Ingredients
Tenderloin 200g
Onion 1 root
Bean curd skin 1 sheet
ingredients
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
Proper amount of oil
method of work
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
By xiaoci
Ingredients
2 large green peppers
Pork tenderloin 200g
ingredients
Ginger 10g
Dry starch 5g
Soy sauce 10g
Soy sauce 5g
4~5 tablespoons water starch
Qingshui 5g
Salt 1 seasoning spoon
Sugar 6g
Cooking wine 5g
Garlic 3 cloves
method of work
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
By Jiang Jiang kitchen
Ingredients
Chickpea/your favorite vegetables 150g
Noodles 250g
Shredded pork 100g
Zhacai 1 bag
ingredients
Salt half seasoning spoon
2 tablespoons soy sauce
Chicken essence 1/2 tablespoons
method of work
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. Is breakfast too cool?
four
fried shredded pork with sweet and sour sauce
By pickup
Ingredients
Pork 300g
Pickled pepper 50g
Auricularia auricula 50g
Winter bamboo shoots 30g
ingredients
Onion 15g
Ginger 10g
Garlic 10g
Dry starch 1 tsp
Salt 1/2 tsp
Proper amount of oil
Soy sauce 1 tablespoon
Balsamic vinegar 1 tablespoon
Cooking wine/rice wine 1 spoon
Sugar 1.5 tbsp
2 tablespoons water starch
method of work
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!
five
Stir-fried shredded beef
By M Miri 1983
Ingredients
Beef 300g
ingredients
Egg white 1 piece
50g green pepper.
Sichuan green pepper 20 capsules
Oyster sauce 1 seasoning spoon
2 fresh pickled peppers in Sichuan
Soy sauce 1 tablespoon
Monosodium glutamate 1 seasoning spoon
Salt 1 seasoning spoon
Proper amount of vegetable oil
method of work
1. Shred beef, quickly grab a small amount of egg white into the beef, and then add a proper amount of starch to grab it evenly. This will keep the beef fresh and tender.
2. Chop fresh pickled peppers for later use.
3. Add an appropriate amount of vegetable oil to the pot, add green pepper, remove the fragrant pepper and throw it away, leaving the oil.
4. Pour the previously marinated shredded beef into the pot, add green and red pepper and pickled pepper, and stir well. Add appropriate amount of oyster sauce, soy sauce, salt and monosodium glutamate, and stir fry quickly. Spicy and appetizing stir-fried shredded beef, tender beef, addictive when eaten?