2 Put two slices of ginger in the shredded pork, add 1 tablespoon cooking wine, 1 tablespoon oil, 1 tablespoon starch, 1 tablespoon salt, and marinate for a while.
3 Then mix fish sauce: 4 tablespoons balsamic vinegar, 3 tablespoons sugar, 2 tablespoons soy sauce and starch 1 tablespoon, and mix well.
4 Heat the oil, add the shredded pork and stir-fry until it changes color.
5 Add 1 tbsp bean paste and mix well.
6 Add shredded carrots, shredded fungus and shredded green peppers and stir-fry a few times.
7 Pour in the fish sauce and mix well.
8 Add the onion before cooking. ?
Ingredients: pork tenderloin
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.
1 Pork tenderloin is cut 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 Shred green bamboo shoots and fungus. Marinate green bamboo shoots with a little salt.
3. Heat 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 the chopped pepper 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.
Tenderloin, green bamboo shoots, auricularia auricula, pepper, cooking wine, garlic, ginger, onion, watercress, soy sauce, starch, eggs, pepper, dried pepper, water, salt and sugar.
1 shredded pork, pickled with salt, cooking wine, egg white and starch;
2 green bamboo shoots are cut into strips, and ginger and garlic are all foamed for use;
3 Ginger garlic foam, chopped green onion, dried chilli and dried chilli are respectively minced for later use;
4 Add rice vinegar, sugar, soy sauce, starch and salt to the ginger and garlic foam;
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 even;
8 Pour the fish-flavored juice and quickly turn the pot over the fire so that the fish-flavored juice sticks to every dish;
9 add a little sesame oil after collecting the juice to get out of the pot.
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Lean pork, winter bamboo shoots, black fungus, shredded carrot, onion, garlic, ginger, homemade chopped pepper, broth (or water), salt, sugar, vinegar, soy sauce and starch.
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 a sauce;
3. Cool the oil in the hot pot. After the oil temperature, the shredded pork is quickly fried;
4. Stir-fry until the meat turns white, put the shredded pork on the side of the pot with a shovel, add homemade chopped pepper, minced garlic and Jiang Mo to the base oil, and stir-fry the shredded pork evenly;
5 Add shredded carrots blanched in advance and stir-fry for about one minute;
6 then add shredded magnolia and shredded black fungus, stir-fry for a while, pour in the sauce, and add chopped green onion when the soup is thick and stir-fry evenly.