Production:
1, pork tenderloin cut into 1.5 cm square 4 cm long strip, add a little salt, cooking wine marinated in the bottom flavor after the water starch hang paste standby.
2, the bowl put sugar, vinegar, salt, a little water, water starch into a bowl of gravy to be used.
3, put 300 grams of oil in the pot, burned to 8 into the heat into the meat strips, fried until white and then fish out with a spatula to make the stick together the meat strips gently patted apart and then set aside.
4, the pot of oil continue to heat, to 9 into the heat will have been patting the spare meat strips back into the pot to fry until golden brown fish out of the oil standby.
5, the pot to stay in the bottom of the oil, 7 into the heat of the tomato sauce stir-fried until the red oil into the sugar, vinegar, salt, a little water, water starch made of bowl gravy, until the bowl gravy juice becomes thick and red into the meat strips, stir-frying quickly until the meat strips outside the evenly wrapped on the soup can be the back of the pot.
Tips:
1, step 3, 4 of the two oil is the finished product of the key to the tenderness of the outside, can not be omitted.
2, the production of this dish is concerned about the ratio of salt and sugar, you can according to their own tastes in the process of practice to figure out the preferred ratio.
3, the bowl gravy becomes thick stir fry meat strips after the action must be fast, so that you can avoid because the meat strips become "skin" and affect the taste. Boiled is a special practice of Sichuan cuisine, with the national popularity of boiled fish, people gradually accept and like and even obsessed with this practice. This seemingly complex dish, in fact, very simple and easy to do, on the fire, knife work are not too high requirements, just need to pay attention to a few details, you can make a stunning boiled pork slices to! Come on, let's make a plate of flavorful boiled pork slices! Ingredients: - pork (or beef) 250 grams of lean meat - cabbage (or other seasonal vegetables, such as lettuce) 200 grams - Pixian County 50 grams of bean paste (3 tablespoons) - 25 grams of cooking wine (1.5 tablespoons) - 25 grams of cornstarch (1.5 tablespoons) - 2 grams of salt (about 1/2 teaspoon) - a small amount of chicken broth - 10 grams of dried chili peppers - peppercorns 20 grains of green onion - 400 grams of broth - 100 grams of oil - soy sauce 3 grams (1 teaspoon) - 5 grams of sugar (1 teaspoon) - Sugar 5g (1 teaspoon) - Garlic 4 cloves (peeled and finely chopped) - Ginger 5g (finely chopped) Main Ingredients: Beef Spices: Garlic Seasoning: Tools for Preparation: Type: Dinner Flavor / Cuisine: Szechuan Preparation Time: 10 mins Cooking Time: 10 mins Directions: 1: Cut the lean pork into large thin slices of about 5cm long, 2.5; cm wide, 0.3cm thick (just approximate, no need to be strict in measuring. Anyway, thinner will be better), if you think it is not good to cut, you can put the meat into the freezer slightly frozen, when the meat is a little hard when sliced, with starch, cooking wine, salt and a little water will be slightly marinated in the meat to be used. 2, wash cabbage, leaf hand-torn into large pieces, cabbage gangs with a knife cut diagonally into thin slices; green onion washed and cut into green onion; dried chili pepper with scissors cut into segments to be used; PI County bean paste minced to be used. 3, frying pan into 40 grams of oil, put dry chili pepper and pepper with medium heat and fry until brown-red, fish out for use. 4, turn up the heat, put the green onion into the frying pan and stir-fry, then put in the cabbage and stir-fry raw, spread in a large bowl and wait for use. 5, the pan is hot, then pour 40 grams of oil, put Pixian bean paste and ginger stir fry, until fried red oil. 6, add broth, boil. 7, the marinated meat into the pot, use chopsticks to set apart, to be cooked until the meat is scattered and browned, add soy sauce, chicken essence, sugar to taste. 8: Pour the meat and soup into a large bowl lined with cabbage. 9, the pre-fried dried chili peppers and peppercorns chopped, sprinkled on the meat, garlic also evenly sprinkled on the meat. 10, wash and dry the pot, put 20 grams of oil, burn to 9% hot (smoking), and then pour the hot oil evenly on the meat slices can be. The practice of fish-flavored shredded pork I:
Main ingredients: 350 grams of pork. 100 grams of slices of watery orchids, 25 grams of watery fungus, 15 grams of pickled chili peppers.
Accessories: 3 grams of salt, 5 grams of ginger, 10 grams of garlic, 10 grams of green onion, 50 grams of veggie oil, 10 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of monosodium glutamate, 25 grams of soybean flour.
Practice:
1, pork cut into long about 7 cm, 0.3 cm thick silk, add salt, water soybean meal mix;
2, orchid slices, fungus clean, cut into julienne, pickled red pepper chopped fine;
3, ginger, garlic cut into fine, green onion cut into flowers;
4, soy sauce, vinegar, sugar, monosodium glutamate (MSG), water soybean meal, fresh broth, salt blended into the gravy juice To be used;
5, frying pan on high heat, put the oil is hot, under the shredded meat fried loose, add pickled chili, ginger, garlic stir-fried flavor;
6, and then into the fungus, orchid slice, green onion stir-fry;
7, and finally into the gravy, quickly turn the pot.
Features:: fish and meat, color golden red, smooth and tender in the mouth, sweet and sour, spicy and salty five flavors.
Shredded pork with fish:
Materials:
150 grams of lean pork, 6 grams of soy sauce, 2 grams of refined salt, 8 grams of vinegar, 10 grams of sugar, 60 grams of green onion, 3 grams of ginger, 5 grams of garlic, 20 grams of pickled red pepper, 4 grams of cooking wine, soybean flour, 65 grams of salad oil
Make:
1, pork sinews removed and cut into approximately 0.2 cm of large pieces of meat rolled into a tube, cut into thick as matchstick-sized shredded meat with a knife, under the salt 1 grams of cooking wine and a little water in a bowl, and then into the soybean flour to grasp the batter.
2, the sugar, soy sauce, salt, vinegar hook into the bowl, add a little water and soybean meal into the flavor sauce to be used.
3, the pot on the fire on the oil, burned to five or six percent of the heat will be sizing the flavor of the shredded meat into the pot, with a spatula to quickly stir fry, stir fry until the shredded meat stretch was white, under the bubble chili peppers, ginger and rice fried fried fried color, that is, put into the garlic rice fried flavor, and then under the small green onion and poured into the taste of seasoning sauce; spatula stir fry to the dishes to tightly juice bright oil out of the pot and a few drops of vinegar into the.
Shredded pork with fish:
Materials:
300 grams of tenderloin, ginger, garlic, green onion, pickled red pepper, sugar, vinegar, salt, monosodium glutamate (MSG), starch, peanut oil, each appropriate amount
Methods of production:
1, cut the tenderloin into thick silk, pickled red pepper chopped fine with sugar, vinegar, MSG, starch into sweet and sour sauce; shredded pork with a little salt, starch immersion into taste;
1, cut into coarse silk, pickled red pepper chopped fine with sugar, vinegar, MSG, starch to sweet and sour sauce; shredded pork with a little salt, starch immersion into taste. Starch soak into the flavor;
2, the pot is hot, under a little oil, and then under the shredded meat, stir fry, push the side of the pot, under the bubble red pepper, after the ginger. Garlic sautéed to color, and shredded meat stir fry, add sugar, vinegar, stir fry evenly, under the chopped green onion upside down pot to plate, that is complete.
Features: salty, sweet, sour and spicy, ginger, green onion and garlic flavor is prominent, the shredded meat is uniform, bright red color. Slipped waist flowers raw materials: pork waist, magnolia chips, starch, fungus (water), green and red chili
Seasonings: vinegar, soy sauce, sesame oil, green onions, salt, garlic, chicken broth, peanut oil practice: 1. will be a piece of the waist two open, slice the waist of the shame, the first with a slanting knife in the waist of the meat surface wedge into a strip of parallel knife lines, and then turned at an angle, with a straight knife wedge into a strip of parallel knife lines intersecting the slanting knife at a right angle, then
6. spoon with 25 grams of oil heating, with onion, garlic burst pot, then cooked into the vinegar, plus magnolia slices, green and red chili peppers, fungus, stir-fry;
7. and then into the cashews and blended juice quickly stir-fried into a thick thick thick gravy, served up that into. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.