The practice of fish flavored shredded pork, detailed and operable, thank you

How to make shredded pork with fish flavor:

Ingredients: 200 grams of lean pork, 50 grams of Shuifa magnolia slices, 25 grams of Shuifa fungus (shredded lettuce commonly used in Sichuan), 25 grams of green onions, 15 grams of garlic (about 3 cloves), 10 grams of ginger, 25 grams of pickled red pepper, 1 gram of salt, 15 grams of sugar, 5 grams of vinegar, 1 gram of soy sauce, 50 grams of broth (or water), 25 grams of wet starch, 100 grams of edible oil.

Method: 1. Soak the fungus in warm water, cut into shreds, shred magnolia slices, shred lean pork, chop green onions, minced garlic and ginger.

2. Marinate the shredded meat with a pinch of salt and 10 grams of wet starch.

3. Stomp the soaked red pepper into minced pieces.

4. Mix 15 grams of wet starch, salt, sugar, vinegar, soy sauce and broth into juice.

5. Heat the pot, add oil, pour in the shredded meat and stir-fry.

6. Add minced red pepper, minced garlic and minced ginger and stir-fry until fragrant.

7. Add fungus silk and magnolia silk and stir-fry a few times.

8. Pour in the sauce and chopped green onion and stir well.

Now there are seasoning packets of fish-flavored shredded pork sold in the mall, and the specific operation is written above, you only need to buy vegetables, and save trouble, you don't need to season it again, it's good, try it.

The most professional and specific practice can be found in "Beijing New Oriental Cooking School"**, and it will come out at once. And there may be other windfalls!

My eldest brother volunteered to tell me that he knew how to make shredded fish-flavored pork.

1. Pour the cut fresh shredded tenderloin into a bowl, add a little starch and raw egg white to the shredded meat, pay attention to only the egg white, not the egg yolk. Stir slightly.

2. Accessories for super fried shredded pork: carrots, green peppers, rinse with water to remove impurities, if there is fungus, add a little fungus to taste better.

3. Cut the green onion into sections, shred the ginger, and then cut a small red pepper to ensure the spicy taste of the dish.

4. Cut the green peppers and carrots into strips, blanch them and prepare them for stir-frying.

5. After the pot is washed, hit **, put an appropriate amount of cooking oil in the pot, and wait for the oil to heat up.

6. After the oil is hot, pour the shredded tenderloin into the pot, pull it out with a spatula and stir-fry well, add a little cooking wine, and fry until it changes color slightly.

7. Pour the fried shredded meat from the pan into the bowl first, and then stir-fry other side dishes.

8. After stir-frying the green onion and ginger in the pot, the carrots and green peppers are also poured into the pot, because the fragrance of the shredded meat remains in the pot, making the carrots and green peppers more flavorful.

9. After stir-frying the carrots and green peppers with a spatula, the fragrance comes out.

10. Then pour the freshly fried shredded meat into the pot, stir-fry it with carrots and green peppers, stir well together, and fry it over high heat.

11. Stir-fry the shredded meat until it is better to rotten and tendony, now the fish-flavored shredded meat has been slightly cooked, and the next two steps are the most important, which is to put the material to make it rich.

12. Put in the bean paste and the fish-flavored shredded pork material package (this kind of material package is very commonly used, specially made for fish-flavored shredded pork), add an appropriate amount of cooking wine, pour it on top of the shredded meat, and then stir-fry these ingredients with the shredded meat over high heat, and fry until all are integrated into the juice.

13. Finally, add a little thickening, don't add too much, otherwise the taste will look greasy. Stir-fry a few times again, and the soup will receive the shredded meat, and it will be out of the pot.

14. The sweet, sour and spicy fish-flavored shredded pork is served on the plate, and it is definitely a good dish with rice.

3.Add some oil to the pot, add the spicy bean paste, stir-fry until fragrant, and stir-fry until the oil is red and bright. Add minced ginger (more) and a little minced garlic.

Add shredded bamboo shoots, fungus, 2 tablespoons of broth (water -3 tablespoons of wine brewed (if you don't think it's sweet enough, you can add some sugar), a little soy sauce, shredded meat (including shredded meat juice), chili pepper, vinegar and stir-fry a little, add starch water, chopped green onions, and sesame oil. Finish.

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Ingredients: 200 grams of pork loin, 1 carrot, 1 pepper, 50 grams of black fungus.

Excipients: appropriate amount of edible oil, appropriate amount of salt, 1 spoon of Pixian bean paste, 1 spoon of cooking wine, 2 spoons of starch, 3 spoons of light soy sauce, 4 spoons of aged vinegar, 3 spoons of sugar.

1. Prepare the ingredients first.

2. Then cut the pork loin into shredded meat, add 1 tablespoon of light soy sauce, 1g salt, 1 tablespoon of cooking wine, 1 tablespoon of starch, and marinate for 20 minutes to taste.

3. Then shred the carrots, black fungus, and peppers.

Spoon aged vinegar, 3 tablespoons sugar, 2 tablespoons light soy sauce, 1 tablespoon starch to make a sauce for later use.

5. Pour an appropriate amount of cooking oil into a non-stick pan, add shredded meat and stir-fry.

6. After the shredded meat turns white, put it out for later use.

7. Re-heat the oil, add a spoonful of Pixian bean paste and stir-fry the red oil, add minced garlic and stir-fry until fragrant.

8. Add the side dishes and continue to stir-fry.

9. Add shredded pork and stir-fry.

10. Pour in the seasoned sauce and stir-fry.

11. Sprinkle a little salt before cooking.

12. Finished product of fish-flavored shredded pork.

Detailed tutorial on how to make fish-flavored shredded pork.

The home-cooked practice of fish-flavored shredded pork is simple and the tutorial is clear, and it can be made delicious at home, which is very good.

The fish flavor in the fish-flavored shredded pork is one of the main traditional flavors of Sichuan cuisine. The finished dish has a fish flavor, which does not come from "fish", but is made by soaking red peppers, green onions, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originates from the unique fish cooking and seasoning method of Sichuan folk.

Tools Raw material main ingredient: pork;

Ingredients: shredded carrots, bell pepper strips, shredded black fungus;

Seasoning: vegetable oil, fish sauce (minced green onion, water starch, cooking wine, salt, sugar, soy sauce, spicy oil, vinegar), minced garlic, minced ginger, tempeh.

Step Method Prepare the ingredients first, cut the pork into shreds, wash the carrots, bell peppers, and black fungus, and cut them into shreds or strips for later use;

Mix out the fish sauce, put the minced green onion into a small bowl, add cooking wine, salt, sugar, soy sauce, spicy oil, vinegar, and then prepare the water starch, pour the water starch into it for later use;

Prepare the minced garlic, ginger and tempeh to stir-fry and serve in Fluttershy;

Pour a little vegetable oil into the pot, put the shredded carrots and persimmon pepper strips into the pot and stir-fry, cut off and set aside;

Add a small amount of vegetable oil to the pot, pour in the shredded meat, stir-fry until completely white, then set aside, then pour in the prepared minced garlic, ginger, and tempeh, and stir-fry together with the shredded meat;

After stir-frying the shredded meat a few times, pour the fish sauce prepared before into the pot and stir evenly, then add shredded carrots, persimmon pepper strips, and black fungus shreds and stir-fry continuously until they are cooked and put on a plate.

Precautions: It is best to use soaked red pepper, followed by red pepper paste and tempeh;

The main ingredients can also be: pork, bamboo shoots, black fungus.

Raw materials for home-cooked fish-flavored shredded pork: tenderloin or lean meat, carrots, fungus;

Ingredients for home-cooked fish-flavored shredded pork: soy sauce, sugar, vinegar, starch (the above are mixed together to form a soup), Pixian bean paste, ginger, green onion, starch, cooking wine;

Homemade practice of fish-flavored shredded pork:

1. Cut the meat into shreds, add starch and salt and a little cooking wine, sizing and marinating for a while;

2. Carrots, soaked fungus, green peppers, bamboo shoots, shredded;

3. Shred the green onion and ginger;

4. Put oil in the pot, stir-fry the green onion and ginger until fragrant, add the bean paste, and stir-fry;

5. Add shredded meat and stir-fry;

6. After changing color, add carrots, fungus, (green peppers, bamboo shoots) and stir-fry;

7. Add a soup; 8. Stir-fry a few times and remove from the pan.

Ingredients: 200 grams of lean pork, 25 grams of Shuifa fungus, 25 grams of Shuifa magnolia slices, 40 grams of pickled chili peppers, 10 grams of soy sauce, sugar, minced garlic, 15 grams of chopped green onions, 15 grams of cooking wine, 8 grams of vinegar, 3 grams of refined salt, 1 gram of monosodium glutamate, 50 grams of starch, 125 grams of oil, 50 grams of clear soup.

Method: 1. Chop the pickled chili pepper into minced pieces and set aside; 2. Add minced ginger, minced green onion, minced garlic, refined salt, sugar, vinegar, soy sauce and wet starch to a small bowl, mix evenly and set aside; 3. Burn the peanut oil until it is hot, stir-fry the chili pepper to get out of the red oil, sprinkle in the chili powder, put in the shredded meat and stir-fry, when the dish will be cooked, pour the juice in the small bowl into the pot and mix evenly, pour in sesame oil.

How to make shredded pork with fish flavor? Shred the tenderloin, carrots, fungus, green peppers, add half a spoon of pepper to the shredded meat, a spoonful of cooking wine light soy sauce, half an egg stir evenly, marinate for ten minutes, then fry in hot oil to change color and serve, and then stir-fry with vegetable fungus.

Ingredients: 300g pork tenderloin

Ingredients: Dried bamboo shoots to taste.

Appropriate amount of black fungus.

Shallots to taste.

Garlic to taste, starch to taste.

Red pepper to taste. Shred the pork loin and set aside, add a little salt, cooking wine and egg white, add starch, mix well and let stand for 10 minutes.

Soak the dried bamboo shoots in boiling water. Soak the black fungus in cold water and set aside, shred the black fungus, bamboo shoots and red pepper for later use.

Cut the green onion into small pieces and mince the garlic for later use. Put oil in a wok, add the marinated shredded meat, and fry until white.

Teach you how to make fish-flavored shredded pork simple and delicious.

My eldest brother volunteered to tell me that he knew how to make shredded fish-flavored pork.

The shredded meat is stir-fried and the side dishes are stir-fried together, but it is fragrant.

You can use chicken to make fish-flavored pork shreds.

Fish-flavored shredded pork is so delicious and simple at home.

Cut the lean meat into shreds, put some oyster sauce and other seasonings to marinate, cut the carrots and fungus into shreds, prepare some chili flakes, start the pot to burn the oil, first fry the shredded meat and beat it out, start the pot again, add the carrots and fungus shreds and fry until they are broken, then pour the shredded meat down to adjust the taste, and stir-fry for two minutes.

You can use chicken to make fish-flavored pork shreds.

Teach you how to make fish-flavored shredded pork simple and delicious.

The shredded meat is stir-fried and the side dishes are stir-fried together, but it is fragrant.

Fish-flavored shredded pork is so delicious and simple at home.