condiments

make pickles

200 grams

lean pork

50 grams

fans

50 grams

step

1. Sauerkraut, washed with clear water, squeezed dry and cut into thin strips or shreds;

Shred lean meat, add a little salad oil and mix well for a while, then add a little soy sauce, starch and water and mix well to taste;

Soak the vermicelli in clear water for about 30 minutes, take it out, drain it and cut it short;

Cut the pepper dry, chop the onion or shred it for later use.

2. 1. Pour the oil into the wok and simmer. After the oil is warm, put the shredded pork into a wok and spread it out with chopsticks;

2. Put down the dried Chili slices and fry them together;

3, chopped green onion;

4. Pour in shredded sauerkraut.

3.5, stir fry evenly;

6. Pour in the vermicelli and soy sauce after about 2 minutes;

7. Continue to stir fry and add chicken essence, pepper and appropriate amount of salt to taste. At this point, due to the strong water absorption of the fan, you can add a proper amount of water to suffocate for a while.

8, out of the pot.

2. Words to describe the food (about 20 words, the more the better) The words to describe the food are: Babaoyu is delicious, widely known, smooth and tender, full of gravy, full of taste, long aftertaste, soft and smooth in the mouth, crisp and fragrant, crisp and tender outside, smooth and delicious, full of color and flavor, and compelling aroma.

First, eight treasures and jade food

1. The idiom "eight treasures eat" generally refers to exquisite food. Its origin: The Romance of the West Chamber, which was written by Jieyuan in the east of Shanxi Province, Volume III: "Eight Baoyu invited a doctor for a meal, and a thousand words made a good business".

Second, its taste is endless.

1, the taste is endless. The description is profound and memorable. Source: Song Zhuxi's Notes on the Four Books of The Doctrine of the Mean: "If you release it, it will melt, but if you roll it, it will be hidden. Its taste is endless and practical. "

Third, the outside is crisp and the inside is tender.

1, crispy outside and tender inside was originally used to describe cooked food. In terms of online buzzwords, it is the same as "being struck by lightning" to describe a great feeling when encountering something.

Fourth, the aftertaste is endless.

1 refers to the taste left after eating, which means that the more you think about it afterwards, the more meaningful it becomes. Source: Wang Song Yucheng's poem "Olive": "It takes a long time to taste sweet."

Five, eight treasures and jade food

1, explanation: refers to exquisite dishes in general, and its origin is "The West Chamber" in Jieyuan, Jindong. Volume III: "Eight treasures and jade are invited to eat by Lang, and a thousand words are good for business."

3. Tell a composition about "Fish-flavored shredded pork". Fish-flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish smells like fish, and the taste is made of spices. This method originated from Sichuan folk unique cooking and seasoning methods, and has been widely used in Sichuan cuisine.

Fish-flavored shredded pork is named after seasoning with fish flavor. Fish and coriander are only available in recent decades, and the originator is a Sichuan cuisine chef in the early years of the Republic of China. Fish-flavored shredded pork is made of pickled pepper, Sichuan salt, soy sauce, white sugar, Jiang Mo, minced garlic and onion. This seasoning has nothing to do with fish. It is named "Yuxiang" after imitating the seasoning and method of Sichuan folk cooking fish. It has the characteristics of salty, sweet, sour, spicy, fresh and fragrant, and it tastes excellent when used for cooking.

The main ingredient of this dish is pork. You should choose 30% fat and 70% thin pork to shred and fry, so that the shredded pork is fresh and tender. The dishes are ruddy, tender, tender and full of fish flavor.

According to legend, a long time ago, there was a business family in Sichuan. People in their family like eating fish very much, and they are very particular about seasonings, so when cooking fish, they have to put some seasonings, such as onion, ginger, garlic, wine, vinegar and soy sauce, to remove the fishy smell and enhance the flavor. One night, when the hostess of this family was frying another dish, in order not to waste the ingredients, she fried all the ingredients left over from the last fish cooking in this dish. She thought at that time, this dish may not be very delicious, and it may be difficult to explain when the men at home come back. While she was in a daze, her husband went home on a business trip. I don't know if this husband is hungry or thinks this bowl of food is special. He grabbed a handful with his hand and swallowed it in his mouth before dinner. Before waiting for a minute, he couldn't wait to ask his wife what this dish was made of. When she just stuttered, she accidentally found that her husband repeatedly praised the taste of this dish. Seeing that she didn't answer, the husband asked, "What is this good dish made of?" In this way, my wife told him about it in detail. Moreover, this dish is fried with ingredients such as grilled fish, and it tastes endless, so it is named fish-flavored fried, hence the name. Later, after several years of improvement by Sichuanese, this dish was included in Sichuan recipes very early, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant seeds and fish-flavored three-silk. Nowadays, this kind of food has a unique flavor, which makes it popular with people all over the country.