Whenever festivals or family birthday dinner, in the restaurant must be ordered a dish is fish and meat, this dish is a famous Sichuan cuisine, although called fish and meat, but there is no fish Oh! Fish flavor is a kind of seasoning method in Szechuan cuisine, sweet and sour delicious and rice, both young and old.

Fish-flavored shredded pork authentic practice, 3 minutes to learn, teach you 1 trick, shredded pork tender and not firewood is also flavorful! Want shredded meat more tender is actually very simple, the trick is to add cooking wine, salt, starch scratch before frying, and then fry, the meat will become tender and not firewood, but also flavorful. Today, I will bring you a fish and meat practice. Interested friends, come and take a look!

Specific methods are as follows

In Ingredients:

1 pork tenderloin, 1 persimmon pepper, 1 section of carrots, moderate amount of black fungus, moderate amount of peanut oil, moderate amount of refined salt, 2 teaspoons of soy sauce with flavorful freshness, 1 tablespoon of oyster sauce, moderate amount of green onion, moderate amount of ginger, moderate amount of vinegar, moderate amount of sugar

Cooking steps:

1. Soak and rinse black fungus and cut into julienne strips, rinse and cut green peppers and carrots into julienne strips.

2. Tenderloin meat shredded, hot oil in the pan add shredded meat stir fry a few times.

3. Add onion and ginger stir fry.

4. Add all ingredients and stir fry.

5. Stir-fry until the carrots and peppers are broken add the sauce and stir-fry evenly. The sauce: 2 teaspoons of soy sauce, oyster sauce, vinegar, sugar, salt and mix well.

Cooking Tips:

Pork Tenderloin Selection:

Pork Tenderloin is also divided into the outer and inner spine. In the position of the back of the spine, the back of the spine is above the outer spine, through the entire back of the spine, so it is also known as through the spine, flat meat, hard spine, is the more tender lean meat (meat store called 3 # meat, some people also call it spine); spine is located in the lower side of the outer spine, from the waist to the water between the bone of a piece of meat, a long strip of round, a slightly thin head, is the most tender meat (also known as the waist of the pork willow meat). Because the loin is so small (there is only one loin and the outer loin), the outer loin is often used as a substitute for the loin in cooking.

Red color, transparent meat, dense texture, elasticity, hand pressure can be quickly recovered, and a special flavor of pork.

How to correctly identify pork?

"Horizontal cut beef and sheep vertical cut pig oblique cut chicken". Pork should be cut along the grain of the meat, that is to say, the knife and the grain of the meat is a horizontal line, cut out of the meat, the grain is "Chuan" shape. If you cut against the grain of the pork, the fried meat is easy to break up.

Other practices are as follows

1, fish and shredded pork

Ingredients: 250 grams of lean pork, soaked fungus a little, carrot 1 section, chili pepper, 1, cooking oil, green onion, ginger and garlic, Pixian bean paste 1 spoon, cooking oil, 1 tablespoon of marinade, Soy sauce 1 spoon, a little salt, starch 1 spoon juice soy sauce 2 spoons, vinegar 1 spoon, sugar 1 spoon, salt to taste

Methods:

1, cut the pork into shredded pork, add wine, soy sauce, salt, starch, mix well, marinate for 20 minutes, so that the fried shredded meat is more flavorful, chili pepper, carrots, fungus, all cut into shredded, onion, ginger and garlic chopped

2, production material sauce: take a bowl, add soy sauce, vinegar, sugar, salt, a little water and mix well

3, pan oil hot, add the marinated shredded meat, stir fry until the shredded meat color white, plate standby

4, pot re-add oil, add onion, ginger and garlic stir fry flavor, add Pixian bean paste, stir fry the red oil

5, add chili peppers, carrots, fungus wire stir fry evenly

6, and then add the fried pork wire

7, add the sauce, quickly stir-fry evenly out of the pot, really is super rice.

2. Shredded pork with fish

Ingredients

Lean pork 250g

Black fungus 50g

Carrot 50g

Ching peppers 40g

Bean paste 20g

Sugar 20g

Vinegar 20g

Soy sauce 15g

Soy sauce 20g

Soy sauce 20g

Sweetener 20g

Wine 15g

Salt 1g, for battering meat

Water starch 10g

Water 20g

Shredded green onion, ginger and garlic See photo

Steps to Make Shredded Pork with Fish Sauce

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Steps 1 Shred carrots, wash, remove the tips of green peppers and shred. Tear the fungus into small pieces and set aside.

Step 2

Wash and shred the lean pork and marinate with salt, pepper, cooking wine, egg white and cornstarch for 10 minutes.

Step 3

Spoon of bean paste, chopped green onion, ginger and garlic.

Step 4

Take a small bowl and make a gravy with sugar, balsamic vinegar, cooking wine, salt, soy sauce, a little water, and water starch. Because the bean paste is very salty, don't put salt in if you don't have a heavy mouth!

Step 5

Sit down and pour the oil into the pan, put the meat into the pan and stir fry until the meat turns white and transfer to a plate for use!

Step 6

The original pan with a little oil, carrots are not too easy to have to first fry two, and then steak to one side, into the bean paste stir-fried red oil!

Step 7

The next onion, ginger and garlic foam and other ingredients together to stir-fry!

Step 8

Toss in the shredded pork and stir-fry well!

Step 9

In the last step, pour in the blended sauce and stir fry!

Step 10 fish-flavored shredded pork is finished (^ω^)

Tips for fish-flavored shredded pork

The shredded pork in this dish must be cut vertically, following the grain of the meat, and the shredded pork is cut well, it is also a lot more beautiful.

There are many children's shoes asked the question of the precise sauce: I do the dishes are based on the feel of the ingredients, which specifically bought the kitchen weighing:

Sugar 20 grams, rice vinegar 20 grams, 15 grams of cooking wine, 15 grams of soy sauce, 20 grams of soy sauce, 10 grams of water starch, 20 grams of water, this is the amount I usually use, (I do every time the amount of larger, usually with the meat in the half a catty! Above, plus ingredients are basically a plate bubbling, if the amount of the main ingredients is not large, then the seasonings also need to reduce the amount of, never a layer of the same! (The above is a correction after twenty days of doing the recipe) FYI!!!!

Nutritional value

Fish and meat shredded generally inside contains a variety of vitamins and dietary fiber cold nutrients, play a supplemental nutrients, stimulate appetite, improve the effect of iron-deficiency anemia, etc., but to avoid excessive intake, it will make the gastrointestinal tract burden, the body to cause harm.