Shredded pork is delicious and recommended.

Shredded pork is shredded pork, which mainly refers to shredded pork. Shredded pork dishes mainly include shredded pork with green pepper, shredded po

Shredded pork is delicious and recommended.

Shredded pork is shredded pork, which mainly refers to shredded pork. Shredded pork dishes mainly include shredded pork with green pepper, shredded pork with bamboo shoots, shredded pork with sesame seeds, shredded pork with dragon claws, shredded pork with water bamboo, shredded pork with soy sauce, shredded pork with Qianjiang and so on. What are the delicious shredded pork practices? Next, I'd like to recommend some ways to make shredded pork.

First, the practice of shredded pork with green pepper

material

200 grams of lean pork and 200 grams of green pepper.

Appropriate amount of vegetable oil, chopped green onion, minced garlic, salt, sweet potato starch, cooking wine and chicken essence.

working methods

1. Wash and shred lean meat.

2. Add a little salt, cooking wine and sweet potato starch to the shredded pork and marinate for about 15 minutes.

3. Wash and shred the green pepper after removing its pedicels and seeds.

4. Heat the wok and pour in the vegetable oil.

5. After the oil is hot, add the shredded pork and stir fry quickly.

6. After the shredded pork becomes discolored, add the onion and minced garlic and saute until fragrant.

7. Add shredded green pepper and continue to stir fry.

8. After the green pepper changes color, add salt and chicken essence, stir fry evenly, and turn off the heat.

9. it's done.

Second, the practice of spicy shredded pork

material

Tenderloin, coriander, pepper, onion, ginger, cooking wine, soy sauce, sugar, pepper, minced garlic, sesame oil and salt.

working methods

1, raw materials: shredded tenderloin is seasoned with cooking wine, soy sauce, sugar and pepper, chopped coriander, shredded pepper, onion, ginger and garlic.

2. Stir-fry ginger with warm oil in a hot pot, stir-fry tenderloin until it is scattered, and the meat turns white.

3. Add shredded pepper and stir-fry minced garlic for 3 minutes.

4. Add coriander and onion, stir fry 1 min, season with sesame oil, salt and pepper, and serve quickly.

Third, the practice of Beijing sauce shredded pork

material

Ingredients: pork tenderloin 150g, egg 1, cooking wine 20g, monosodium glutamate 1g, salt 5g, starch 30g, onion, shredded ginger, soy sauce 10g, clear soup 100g, and oil 50g.

working methods

1, onion is cut into filaments and spread on a plate for later use;

2. Make secret sweet noodle sauce: 1 bag sweet noodle sauce, 2 tablespoons sesame oil, 2 tablespoons sugar, mix well, cover with plastic wrap, steam in a pot, and boil for 5 minutes. You can make more sauce at a time, seal it and put it in the refrigerator. It can be kept for 2 weeks and can be taken with you.

3. Shred pork tenderloin and size it;

Step one, taste and absorb water:

First, put salt, soy sauce, monosodium glutamate, pepper/ginger powder into the shredded tenderloin, add appropriate amount of water, and stir evenly with hands or chopsticks for about 30 minutes. Remember, be sure to add water, which is about one fifth of the weight of the meat. The smaller the meat, the greater the damage to the fiber tissue, and more water should be added. If there is soda, put less water to make the meat absorb more water. About 30 minutes, you will find that the water is absorbed by the meat, and the meat is a little bigger than when it was just cut, so it is naturally tender.

Step 2: Add eggs, starch and oil.

Adding eggs, whole eggs and starch to the delicious pork tenderloin mainly plays the role of wrapping the water inside. Generally, it is enough to add an egg to a catty of meat, then add dry starch, add it bit by bit, stir while adding it, grab a handful of shredded pork with your hands, don't let your fingers drip out of water, and then pour some oil into it and stir well.

To sum up, the steps are: basic seasoning and water, let stand for 30 minutes, and add eggs, starch and oil. In this way, the shredded pork is cooked.

4, from the oil pan, add a little more oil, after the heat, add the marinated shredded pork, quickly smooth it, and remove the shredded pork for use. Sliced pork must be fast and smooth. Usually, it will change color within 1 minute, and it can be fished out as soon as it changes color. This is the second secret of tender shredded pork.

5. Leave a little oil in the pan, stir-fry Jiang Mo until fragrant, then add 2 tablespoons of secret sweet noodle sauce and 1 tablespoon tomato sauce, stir-fry until fragrant.

6. Then add the tender shredded pork and stir fry a few times quickly, then put it on a plate covered with shredded onion and stir fry before eating.

Fourth, the practice of fish-flavored shredded pork

material

Pork tenderloin 300g, green pepper 1 piece, carrot 1/4 pieces, winter bamboo shoots 1/2 pieces, and black fungus 6 pieces.

Composition:

5ml soy sauce for bacon seasoning, 5m cooking wine, 20ml water starch,

5ml of soy sauce, vinegar 15ml, 45 g of sugar, salt 1 g and 20ml of water starch.

80ml salad oil, minced onion, ginger and garlic, 4-5 pickled peppers in Sichuan.

working methods

1, pork tenderloin is cut into filaments and marinated with bacon seasoning for more than ten minutes;

2. Cut green pepper, carrot and winter bamboo shoot into filaments respectively, soak auricularia auricula in soft water, wash and cut into filaments for later use;

3. Mix fish flavor juice for later use, mince onion, ginger and garlic for later use, and mince pickled pepper for later use;

4. Put enough oil in the pot. When the oil is 60% to 70% hot, put it into the shredded pork fire and quickly slide it until it turns white, and remove it for use;

5, put a little oil in the pot, add onion, ginger and minced garlic to stir fry, add spicy powder and spicy powder to stir fry red oil;

6. Add carrots, winter bamboo shoots and fungus and stir fry for 2 minutes. Add pepper and stir well.

7. Add the fried shredded pork and stir well;

8. Pour in the fish sauce and stir well.

skill

1. Pickling and frying of shredded pork: Marinate shredded pork in advance and fry it quickly on the fire to ensure the smoothness and tenderness of shredded pork;

2, the choice of side dishes: Fish-flavored shredded pork usually uses winter bamboo shoots, black fungus, green and red peppers or peppers, carrots and other side dishes, generally speaking, winter bamboo shoots are essential, and other items are optional;

3, the choice of pickled peppers: the pepper used to make fish-flavored pork is Sichuan pickled peppers. If you can't buy it, you can use chopped pepper instead. Pickled peppers and chopped peppers should be pickled in similar ways, but there are still differences, and the choice of peppers is also different. From the color point of view, pickled peppers can be fried in red oil, and the dishes are a little red, but chopped peppers will not be colored and taste a little different. I've also fried shredded pork with chopped pepper, which tastes almost the same, but it's still almost the same ~ only the real Sichuan pickled pepper flavor is the most authentic;

4, the modulation of fish-flavored sauce: the taste of fish-flavored shredded pork is right, except the choice of pickled pepper is the modulation of fish-flavored sauce. Generally, the ratio of sugar to vinegar is 3: 1, which can be slightly increased or decreased according to personal taste ~