What ingredients is fish-flavored shredded pork made of?

Fish-flavored shredded pork: ingredients

Half a pepper, 60g fungus, lean meat 100g, onion 1 strip,

Ginger 1, one garlic, half carrot, 6g salt, proper amount of oil,

Sugar 10g, soy sauce 1 spoon, proper amount of starch, 4 drops of cooking wine and vinegar 1 spoon.

Practice steps

1 Prepare ingredients, pick and wash them for later use;

2 Cut the meat into equal shreds and add salt;

3. Add cooking wine;

4. Add a proper amount of water to the starch, stir it evenly, and pour it into the shredded pork;

5 mix well and marinate for ten minutes;

6 onion, ginger and garlic are minced for use;

7 Shred mushrooms, carrots and peppers for later use;

8 Mix sugar, salt, soy sauce, vinegar, chopped green onion, minced garlic, Jiang Mo, water and starch into juice;

9 oil is 50% hot, add shredded pork and stir fry;

10 Add shredded auricularia, shredded chili and shredded carrot and stir fry;

1 1 Add the juice prepared before and stir fry;

12 fire juice, can be taken out of the pot;

13 plate and serve.

skill

When cutting shredded pork, cut it evenly, not with a knife.

Method for making fish-flavored shredded pork

material

300 grams of pork tenderloin, 4 pieces of auricularia auricula, 30 grams of carrot, 1 piece of pepper,

Appropriate amount of soybean oil, soy sauce 1 spoon, white vinegar 3 spoons, sugar 2 spoons, cooking wine 1 spoon,

Salt 4g, dry starch 1 spoon, 2 small onions, garlic 1 petal, ginger 10g,

Clear water 100g, 2 tablespoons of bean paste, tomato sauce 1 tablespoon, and 3g of monosodium glutamate.

Practice steps

(1) Wash tenderloin, carrot, pepper, fungus and ginger, and peel onion and garlic;

(2) Slicing tenderloin, carrot, fungus, pepper and ginger into filaments, chopping onion and slicing garlic;

(3) Shredding tenderloin into a small bowl, adding cooking wine, a little water starch and soybean oil, stirring evenly, and pickling for 5 minutes;

(4) put 4g salt into a bowl;

(5) Pour in 1 tbsp soy sauce;

(6) Pour in 3 spoonfuls of white vinegar;

(7) Add 2 spoonfuls of white sugar;

(8) Add 1 tablespoon of dry starch;

(9) Finally, add100g water and mix well, and the sweet and sour juice will be ready;

(10) Heat in a wok and add soybean oil;

(1 1) shred the tenderloin and put it in the pot;

(12) Quickly stir-fry and change color before serving;

(13) Leave some oil in the pan, add 2 spoonfuls of bean paste and stir-fry red oil;

(14) Add chopped green onion, garlic slices and shredded ginger and stir-fry until fragrant;

(15) Pour in the freshly prepared sweet and sour juice;

(16) Add shredded tenderloin and stir fry;

(17) Add shredded auricularia, shredded carrot and shredded pepper;

(18) Stir fry quickly for 2 minutes;

(19) Finally, add tomato sauce and stir fry;

(20) adding monosodium glutamate and stirring evenly;

(2 1) plate.

skill

Pickling pork tenderloin with cooking wine and water starch before frying will make the meat tender and remove the fishy smell.

To make fish-flavored shredded pork, the proportion of sweet and sour is very important.