1, material selection. Tenderloin is the first choice, which tastes fresh and tender; Choose good quality red pickled peppers to stir-fry bright red oil (red bean paste is also acceptable).
2. Temperature. Be sure to stir fry quickly, the fire should be big enough, and the pot should be full of gas.
3. Proportion. Fish-flavored shredded pork pays attention to "seeing oil but not soup", and the proportion of seasonings in fish-flavored juice should be well balanced.
Ingredients: pork tenderloin 200g, green pepper 50g, carrot10g, bamboo shoot 20g, onion, ginger and garlic 5g, soy sauce 5ml, sugar 5g, balsamic vinegar10ml, salt 2g, cooking wine 5ml, starch10g and red oil 5ml.
Second, the specific practice of fish-flavored shredded pork:
1. Slice tenderloin and marinate with a little salt, cooking wine and starch 15 minutes.
2. Shred green peppers, carrots and bamboo shoots, and chop onions, ginger and garlic.
3. Preparation of fish-flavored sauce: the ratio of soy sauce, balsamic vinegar, sugar and water starch is 1 ratio 1 .5 to 2, that is, 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar, 1 tablespoon half sugar and 2 tablespoons.
4. Heat the oil in the pan, and fry the marinated shredded pork in the pan until it becomes discolored.
5. In Jiang Mo, put minced garlic into the pot, add red bean paste and stir-fry until fragrant, and put the side dishes and fried shredded pork into the pot.
6. Add the prepared fish sauce, and finally add chopped green onion and mix well, and add a little sesame oil.
Third, cooking skills.
There is no fungus at home, and it is not put in this dish. Generally, fish-flavored shredded pork and auricularia are also essential. A super meal with rice is the best.