How to cook shredded pork with fish flavor?

The main ingredient of this dish is pork, and the auxiliary material is pickled pepper, so that fish can be fried. Choose 30% fat and 70% lean pork, shred and fry, so that the shredded pork is fresh and tender. The dishes are ruddy, tender, tender and full of fish flavor.

manufacturing method

Exercise 1

Processing technology of fish-flavored shredded pork (8 sheets)

1. Cut pork into shreds about 7 cm long and 0.3 cm thick. Shred the winter bamboo shoots and fungus, and put the shredded pork into a bowl.

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch and broth in the same bowl (don't mix them with shredded pork) and mix them into a sauce.

3. Heat the wok, add lard to 60% heat, add shredded pork to stir fry, add ginger, garlic and chopped red pepper to stir fry until fragrant, then add winter bamboo shoots and fungus to stir fry for a few times, and then cook the sauce for a few times.

Exercise 2

Fried shredded pork with sweet and sour sauce

1. Cut pork into shreds about 7 cm long and 0.5 cm thick. Slice Flos Magnoliae and Auricularia auricula, put them in a bowl together with shredded pork, and add fish-flavored shredded pork seasoning.

2. Heat the wok, add lard to 60% heat, add shredded pork to stir fry, add ginger, garlic and chopped red pepper to stir fry until fragrant, then add magnolia slices and fungus to stir fry for a few times, and then cook the sauce for a few times.

This method is very suitable for the fast pace of today's society.

Exercise 3

Materials:

250g of lean meat, 70g of fungus, half a carrot, 30g of pickled pepper powder, 2 onions, ginger 1 slice, 5 cloves of garlic and a proper amount of starch.

Seasoning:

Cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence.

Exercise:

1. Clean lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well.

2. Wash and shred onions, ginger and garlic for later use.

3. Shred auricularia auricula and carrot for later use.

4. Mix white sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, Jiang Mo, minced garlic, broth, fish bone meal, water and starch to make fish-flavored juice.

5. Put the oil in the pot, pour the shredded pork when it is heated to 50% hot oil, stir fry and add the pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.

Features:

The color is bright red, sweet and sour.

When cutting shredded pork, the knife method should be rigorous, the thickness and length should be appropriate, and the knives should not be connected together.

Exercise 4

material

Fried shredded pork with sweet and sour sauce

[ 1]

The materials are as follows:

Material: pork tenderloin 150g.

Ingredients: 2 green peppers, proper amount of water-borne fungus (quantitative according to your own preferences)

Seasoning: onion, ginger, garlic, a little salt, cooking wine, a spoonful of raw flour (for pickling shredded pork)

Sauce: two tablespoons of oyster sauce, one tablespoon of soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one tablespoon of bean paste (chopped) and one tablespoon of dried or pickled pepper; (Note: One tablespoon is one tablespoon, which is equal to 15ml)

Exercise:

Step 1:

Exercise chart

Shred the meat, add a little salt, cooking wine and cornmeal and marinate for 10 minutes.

Step 2: shred the black fungus and green pepper.

Step 3: Cut the onion, ginger and garlic into sections for later use.

Step 4: Mix the sauce (this is my own sauce).

Step 5: Heat oil in a wok, add onion, ginger and garlic until fragrant, then add shredded pork and stir fry.

Step 6: Stir-fry until the shredded pork turns white, add the sauce and stir well.

Step 7: Add green pepper and auricularia auricula, decorate with water in a small bowl filled with sauce, add and stir-fry until the sauce is thick and evenly wrap shredded pork and ingredients.

Salt and chicken essence are not added to the seasoning, because the mixture of oil and light soy sauce will have a salty taste, so there is no need to add other seasonings, and soy sauce can be added halfway to make the color look better.

Exercise 5

Features: red color, tender meat, salty, sweet, sour and spicy. Ginger, garlic and onions stand out. .

Fried shredded pork with sweet and sour sauce

Raw materials: pork 350g, water blue tablets 100g, water fungus 25g, pickled pepper 15g, salt 3g, ginger 5g, garlic 10g, onion 10g, clear oil 50g, soy sauce 10g.

Production: Pork is cut into filaments about 7 cm long and 0.3 cm thick. Add salt and water bean powder and mix well. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.