Method for making fish-flavored shredded pork
1. Shred pork tenderloin, soak in cold water until bleeding water is soaked, and soak black fungus in warm water at the same time.
2. Add cooking wine, starch, salt and a little vegetable oil to the shredded pork and marinate for half an hour.
3. Cut carrots, bamboo shoots and black fungus into shreds for later use.
4. Mix fish sauce: Chop ginger, onion and garlic, add 1 tbsp salt, 1 tbsp starch, 3 tbsp soy sauce, 4 tbsp sugar, 4 tbsp vinegar and 5 tbsp water and mix well.
5. Pour hot oil into a hot pot and stir-fry the shredded pork until it turns white.
6. Turn to medium heat and add Pixian bean paste to stir-fry red oil.
7. Add carrots, bamboo shoots and shredded black fungus and stir-fry until cooked.
8. Pour in the prepared' fish-flavored sauce, stir-fry evenly for about one minute, and then take out the pan.
Kung pao chicken's approach
1. One chicken leg (chicken breast is also acceptable)
2. Sauce: 2g of salt, 30ml of rice vinegar, 8ml of soy sauce, one tablespoon of sugar, appropriate amount of water (about 15ml), 5g of corn starch and 2ml of sesame oil, all of which are put into a small bowl and stirred for later use.
3. Peel and boneless, and change the knife into dice.
4. Put the chicken legs into a small pot, add the marinade and stir well; Bacon: salt 1g, cooking wine 5g, dried starch 15g, egg white half, white pepper 1g, oil 5g.
5. Add more oil to the pot (the technical term is wide oil), add diced chicken with 30% oil temperature, lubricate it, and then take it out and dry it.
6. Dish for later use, prepare ingredients, add pepper and dried pepper into cold oil, stir-fry slowly over low heat until fragrant, remove onion, ginger and garlic, and add diced chicken.
7. Add the ingredients, add the sauce, and finally take the fried peanuts out of the pot.
Duck sausage with pickled peppers: Duck sausage with pickled peppers Ingredients: duck sausage 200g, auxiliary materials: fresh soup 2g. Seasoning: green onion 15g, ginger slice 10g, pickled pepper 25g, salt 5g, pepper 2g, monosodium glutamate 2g and vegetable oil 80g. Production method: Wash duck intestines, blanch in boiling water, remove and drain, and cut into small pieces. Cut the green onions into sections. Put the wok on a big fire, add oil and heat it to 60%, add pickled pepper, onion and ginger, stir-fry until fragrant, add duck intestines and stir-fry for a while, add monosodium glutamate, salt and pepper, cook fresh soup, stir-fry for a few times, and then take it out of the pan and put it on a plate. Duck intestines are rich in trace elements such as protein, vitamin A, vitamin C, calcium, iron, etc., which helps to promote old and new metabolism and has a good health care effect on nerves, heart, eyes and digestive organs.
Crispy chicken wings: Crispy chicken wings Ingredients: chicken wings 400g, seasoning: steamed fish soy sauce 20g, salt 3g, sugar 5g, cooking wine 10g, chopped green onion 15g, Jiang Mo 8g, spiced powder 6g, coriander proper amount and vegetable oil 600g. Production method: Marinate chicken wings with soy sauce, salt, sugar, cooking wine, chopped green onion, Jiang Mo and five fans for 3 hours. Cut coriander into fine powder. Drain the marinated chicken wings, fry them in an oil pan at 60% temperature, and then take them out. When the oil temperature rises, add chicken wings and fry until golden on both sides. Take out the drained oil, put it in a plate and sprinkle with coriander powder.