Ingredients: pork tenderloin

Accessories: green bamboo shoots and water-borne auricularia auricula

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, and outstanding onion, ginger and garlic flavor.

Process flow:

1, pork tenderloin is cut into two thick shreds with a length of about 8cm and a thickness of 0.3cm. Add salt and cooking wine, stir until strong, then stir with water and starch, and seal the oil for use.

2, green bamboo shoots, fungus cut filaments. And marinate the green bamboo shoots with a little salt.

3. Boil the oil from the pan, smooth the shredded pork at medium oil temperature, turn white, remove and drain for later use.

4. Wash the green bamboo shoots pickled with salt 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-mixed bowl juice and add the fish-eye onion. Stir-fried sauce is evenly collected, and the onion is fragrant and then put into a pan.

Fish-flavored shredded pork method 2:

Ingredients: tenderloin, green bamboo shoots, auricularia auricula, pepper, cooking wine, garlic, ginger, scallion, watercress, soy sauce, starch, eggs, pepper, dried pepper, water, salt and sugar.

Making:

1. Pork is shredded and pickled with salt, cooking wine, egg white and starch;

2. Slice the green bamboo shoots, and cut the ginger and garlic one by one.

3. Cut ginger and garlic foam, chopped green onion, dried pepper and dried pepper separately for later use;

4. Add rice vinegar, sugar, soy sauce, starch and salt to the ginger and garlic foam;

5. Use the onion, ginger, garlic, dried Chili and dried pepper prepared in front of you, pour them into the watercress on low heat and stir-fry the red oil;

6. Add the 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, stir-fry slightly to make the seasoning even;

8. Pour in the fish-flavored juice, and quickly turn the pan over the fire to make the fish-flavored juice stick to each dish;

9. After the juice is collected, add a little sesame oil to the pot.