How to make shredded pork with fish flavor? Need flour to thicken? The easiest way.

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.

Fish-flavored shredded pork: Ingredients: 200 grams of lean pork, 20 grams of Sichuan pickled chili pepper (bean paste, chili paste can be), 20 grams of sugar, 15 grams of vinegar, 15 grams of soy sauce, 1 gram of refined salt (used twice), 1 gram of monosodium glutamate, 15 grams of cooking wine, 25 grams of water starch (used twice), 100 grams of cucumber (magnolia slices, persimmon peppers, etc.), 50 grams of water fungus, 50 grams of green onions, ginger and garlic, 50 grams of peanut oil.

Production: 1Cut the meat into 3 cm long strips and slurry with a pinch of salt and starch.

Shred the cucumber, mince the green onion, ginger and garlic. Set aside the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate, and water starch. 2.

Heat the pot, put the oil in the pot, fry the shredded meat in the pot, and then stir-fry the pickled chili pepper (chop fine), ginger and garlic in the pot, wait for it to come out of the fragrance, and then put the cucumber and mushroom in, fry slightly, cook in the right juice and green onion, and fry well.

Ingredients: lettuce, soaked fungus, green chili, pork, green onion, ginger.

Seasoning: sweet and sour sauce 2 1 2 parts sugar 1 part vinegar, salt, bag persimmon paste.

Slice the lettuce into thin strips, cut the fungus into small pieces, shred the green peppers, and cut the meat into thin strips! Cut the green onion into chopped green onions, mince the ginger, and marinate the meat with the green onion and ginger first! After the oil is hot, fry the meat, shallots and ginger in a small bowl together, probably almost cooked, put the green peppers, fry it, then put the bamboo shoots, and then put the persimmon sauce in the fungus, so that the persimmon sauce is colored, and then put the sweet and sour sauce, and salt!

All right! Let's eat! o( o haha

The ratio of the sauce is 1 tablespoon of light soy sauce and 3 tablespoons of vinegarWhite sugar4 spoons, a little starch, the preparation method of the juice and the preparation of the dish are as follows:

Ingredients: Tenderloin.

100 grams, garlic sprouts.

70 grams, 70 grams of carrots, 40 grams of soaked fungus, appropriate amount of oil, a little salt, 2 tablespoons of light soy sauce, 3 tablespoons of vinegar, 4 tablespoons of sugar, appropriate amount of starch, a little egg white, appropriate amount of green onion and ginger, 1 tablespoon of tomato paste.

Production steps: 1. Wash the garlic sprouts and cut them into sections, shred the carrots or rub them into fine shreds with borrowed tools, soak the fungus and cut them into shreds.

2. Cut the pork into small strips, then add light soy sauce, starch and egg whites and marinate for 5 minutes.

3. 1 tablespoon of light soy sauce, 3 tablespoons of vinegar, 4 tablespoons of sugar, a little starch and then mix into sweet and sour sauce for later use.

4. Chop the green onion and ginger for later use.

5. Put oil in the pan and stir-fry the marinated meat silkily.

6. Add minced green onion and ginger and stir-fry shredded pork, at this time, the green onion and ginger will not be pasted, and the taste is good.

7. Pour in the chopped garlic sprouts, carrots and fungus, stir-fry and pour in the tomato paste.

8. Pour in sweet and sour sauce when it is almost cooked.

9. Stir-fry quickly, remove the juice from the pot.

10. Finished product drawing.

Here comes the point: the proportional formula is very important, and there is no mistake in the fish-flavored shredded meat juice.

The master chef makes these ready-made ingredients, the proportion of the potato and the fat and leanness of the meat, the size of the fire, the proportion of garnished side dishes, etc., are related, and the vinegar is also the most important in the end, the temperature control requirements are very high, and the vinegar type itself also has control differences.

Yes, flour thickening will make the fish-flavored shredded meat taste very fragrant, but you need to pay attention when stir-frying, and you must always use a shovel to make a reputation, otherwise it will dry the pot and hail.

OK. Because every time I make fish-flavored shredded pork, it is thickened with flour, and it tastes good.

I think it's okay, but not too much, or it's going to be very dry. And the taste is particularly hard.

No, if you don't choose to thicken the shredded fish-flavored pork, it will affect the taste of the fish-flavored shredded pork.

You can choose not to thicken, but the result of not thickening is that the texture of the dish will be very different.

No, if it is not thickened, the fried fish-flavored shredded meat will be particularly dry, and it is not delicious at all, and it does not look good.

I will make shredded pork with fish flavor, and for this dish, I should choose tender tenderloin, and the proportion of fish sauce should be appropriate, and the side dishes should be complete and fresh.

Fish-flavored shredded pork is a common home-cooked dish, but also a kind of Sichuan cuisine, after doing well, the color is ruddy and digging, the fish fragrance can be eaten, salty and sweet, both sour and spicy, the taste is attractive, and the meat is delicate and smooth, it feels particularly good with rice, many people like to eat, but when making fish-flavored meat, you should also master some small skills, only in this way can you make the fish-flavored shredded meat taste authentic and particularly delicious.

1. Choose tenderloin with tender meat

When making fish-flavored shredded meat, shredded meat is an important material, when choosing fresh meat shredded, we should try to choose pork loin, it is suitable for shredding, and the meat is delicate, wash the meat after purchasing, shredded to be even, and cut a little finer, after cutting the shredded meat to add light soy sauce, oyster sauce, cooking wine and thirteen spices to marinate, which will make the shredded meat more flavorful, and it will be more delicious after frying.

2. Preparation of fish sauce

To prepare the fish sauce, you need to prepare sugar, starch, vinegar, soy sauce, chicken essence, an appropriate amount of water, and sometimes an appropriate amount of tomato sauce. When mixing, one spoonful of sugar and starch, two spoons of vinegar and soy sauce, one spoonful of chicken essence, add water, three spoons of tomato sauce can be put into a spoonful, and after mixing it with chopsticks, it is fish flavor.

3. The side dishes should be prepared

The side dishes of the fish-flavored shredded meat are also very important when cooking, and they must be fully prepared, not to take the pin but to prepare 1 or 2 green peppers, and to prepare red peppers, carrots and black fungus, after these ingredients are cleaned, all cut into thin strips, eliminate the green onions, ginger, and all cut into fine pieces, so that the fried fish-flavored shredded meat will match the reasonable color and beautiful color.

The above are the tips for making fish-flavored shredded pork, as long as you master these tips and follow the correct steps to make fish-flavored shredded pork, you will make the fish-flavored shredded pork beautiful in color and attractive in taste, in addition, when making fish-flavored shredded pork, you should first put the shredded meat into the pot and fry the shredded meat when the oil temperature is not too high, and the shredded meat should be fried quickly after entering the pot, and it should be taken out after the color turns white.

Will do, cut the orange pork loin into thin strips, then add cooking wine, salted starch and marinate for 10 minutes. In a bowl, add sugar, cooking wine, light soy sauce, starch, water, vinegar. Heat the oil and add the shredded meat, then set aside.

Heat the oil, add the red pepper, then add the green onion, ginger and garlic. Put the round cover into the bamboo shoots and fungus, then put in the shredded meat, stir-fry and clear for a period of time, and then put in the seasoned sauce.

I know how to make shredded pork. When making fish-flavored shredded pork, the meat should be blanched in hot water first, and the taste of the shredded pork will be better if the fish balls are not fragrant, and more fan or cavity mountain tomato sauce and sugar should be added.

The skill is to be sure to pay attention to the heat of the stir-fried shredded pork in Yankai, pay attention to the time of stir-frying shredded pork, pay attention to the condiments, pay attention to the way the sauce is made, and pay attention to the hot sugar.

I like to eat fruits, can I eat more? Fish-flavored shredded pork: shred the loin, wash and shred the fungus, shred the carrots and bell peppers, and chop the green onions, ginger and garlic.

Add salt, cooking wine and starch to the shredded pork, stir well, marinate for 10 minutes, add water to the pot, bring to a boil over high heat, put the carrots, fungus and bell peppers into the boiling water to bleach, take out and set aside. Add oil to a wok, heat the oil to 70% heat (70% if there is a lot of smoke on the surface), add the marinated pork, stir-fry quickly until the pork turns white, and set aside. Put oil at the bottom of the pot, add bean paste and stir-fry until red oil, then add minced green onion, ginger and garlic and stir-fry until fragrant.

Add salt, sugar, pepper, dark soy sauce, light soy sauce, chicken essence until the sugar melts, then add balsamic vinegar, pour in water starch (water starch: 15 grams of starch and a small amount of water are well mixed) and bring the soup to a boil. Add bell peppers, fungus, carrots and shredded meat.

Stir to combine. > sprinkle boiled wine and starch on the meat, pour some oil, pour the oil, and sprinkle the meat in the pan. In a separate pan, put some oil, add the onion, ginger, minced garlic and other ingredients and sauté, wash the loin and cut it into long strips. Add cooking wine, white eggs, starch and salt.

Cut the bamboo shoots and fungus into pieces, put them in a pot and heat them, add the ginger slices and minced meat in turn, fry until slightly yellow, add cooking wine and Haitian soy sauce, fry red oil, add black mushrooms and bamboo water, stir-fry well, add soy sauce, soy sauce and sugar, fry until medium cooked, and add carrots.

Prepare lettuce, tenderloin, black fungus, brew and grind with hot water, mash with tenderloin, peeling, lettuce powder, add oil to the pot, stir-fry well with pepper, stir-fry well with marinated meat and black fungus, add fragrant chicken, sugar, vinegar sauce and mix well, ingredients: 200 grams of pork loin, 50 grams of fungus, 50 grams of carrots, 50 grams of green peppers, 5 grams of bean paste, 1 spoon of salt, appropriate amount of cooking wine, a little cornstarch, a little vinegar, an appropriate amount of soy sauce, an appropriate amount of sugar, an appropriate amount of water, an appropriate amount of green onions, ginger and garlic.

Leave the oil in the pan. Add ginger, pickled pepper and bean paste and stir to taste. Add the spicy grille and stir-fry in the minced meat.

Then add the sweet and sour sauce and sauté for two minutes. Stir-fry the sauce: Take another large bowl, add an appropriate amount of cornstarch, two spoons of sugar granules, chicken essence and teaspoons, two spoons of soy sauce, a spoonful of salt, two spoons of vinegar tea, then pour in an appropriate amount of water, stir-fry evenly, and set it aside.

Shred the pork loin, add 1 teaspoon of cooking wine, a little salt and water starch, grasp well, marinate for 10 minutes, shred the winter bamboo shoots and fungus, soak the red pepper and mince the green onion, ginger and garlic. 3 teaspoons of sugar, 2 teaspoons of vinegar, 1 teaspoon of light soy sauce, 1 teaspoon of cooking wine, 1 2 teaspoons of starch, 3 tablespoons of water to make juice, pour shredded meat into hot oil and stir-fry until cooked, put out for later use, pour a little oil into the pot, and stir-fry the red oil with soaked red pepper. Then fry the green onion, ginger and garlic until fragrant, and stir-fry the shredded winter bamboo shoots and fungus.

Pour in the shredded meat and stir-fry, then pour the fish sauce along the edge of the pot and stir-fry well.

I think that if you want to do a good job of real fish-flavored shredded pork, it is very important to master the heat, not to fry the old or undercooked, anyway, this heat needs to be done a few more times to be able to control.

Some seasonings should be added, and the fish-flavored shredded pork will taste better and more flavorful after adding seasonings.

How to make shredded pork with fish flavor:

1. Cut the soaked fungus, peppers, carrots, and winter bamboo shoots into shreds; Mince the green onion, ginger and garlic 2 Cut the loin into shreds, marinate in advance with cooking wine, pepper, a pinch of salt, water starch, egg white, and add a spoonful of oil to grasp and starch evenly. 3 1 tablespoon vinegar, 1 tablespoon of soy sauce, 2 tablespoons of sugar, add starch, salt, chicken essence, a little water, minced ginger and minced garlic to make a bowl of juice, set aside 4 pots to heat, put a small amount of oil, the meat is silky and smooth, and the color is served; 5. Stir-fry the side dishes, put them out of the spare 6 pots, leave a little base oil, fry the chives, ginger and garlic, add 2 spoons of red pickled peppers and stir-fry the fragrance and red oil7 Add shredded meat and stir-fry quickly8 Immediately add the rest of the side dishes, stir-fry a few times, cook in the prepared bowl juice, quickly stir-fry evenly, and you can start the pot.

Make fish-flavored shredded pork skills, and the shredded meat is tender and fragrant.

The shredded meat must be cut evenly in thickness, otherwise the taste will be different and the degree of rawness will not be the same;

Before putting the shredded meat into the pot, add starch and salt to marinate for a while to remove the smell and absorb the flavor. After marinating, it can be starched to make the pork more flavorful and tender;

When the shredded meat is too oily, it should be put into the pot at a low temperature, and the shredded meat will be cooked after the oil temperature rises, which is also called slippery stir-frying, and the taste is tender and smooth;

Don't put it in the pot at high temperature, it's called frying, the taste of shredded meat is firewood, and it's not delicious;

Before the shredded meat comes out of the pot, it should be thickened with water starch, so that the surface of the shredded meat will be wrapped with a layer of sauce, which is more fragrant and flavorful;

When adjusting the fish flavor, it is necessary to make the ratio of sugar, vinegar and cooking wine according to 2:2:1, so that the fish flavor sauce is moderately sweet and sour, and the taste is better;

Before the pork is stir-fried, you need to stir-fry the pickled pepper, pickled ginger and bean paste until fragrant, and then put the pork to stir-fry, which will be more delicious. The method of shredded fish-flavored pork may not be very authentic, but it is very in line with the taste of the family, fresh and tender, and the fish is full of fragrance, which is better than the restaurant's.

Fish-flavored shredded pork is a classic Han traditional dish, and fish-flavored is one of the main traditional flavors of Sichuan cuisine. The finished dish has the flavor of fish, but the flavor does not come from the fish, but is made by soaking red pepper, green onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This seasoning is not related to fish, it is to imitate the seasoning and method used in Sichuan folk fish cooking, named "fish fragrance", with salty, sweet, sour, spicy, fresh, fragrant and other characteristics, used for cooking excellent taste.

This method originated from the unique folk cooking and seasoning method of fish cooking in Sichuan, and has been widely used in Sichuan-style cooked dishes, with the characteristics of salty, sweet, sour and spicy, and outstanding onion, ginger and garlic.

As the leader of Sichuan cuisine, shredded fish and pork will always be more or less modified to suit the taste of other regions, such as the use of shredded carrots in the north. However, after all, it is the lettuce, fungus and pork that are matched with the most authentic fish-flavored shredded meat, green onions, ginger and garlic are indispensable, and then poured with the most authentic red oil, combined with sweet and sour, not spicy but fragrant, with a hint of sweetness in the sour, casting this special "fish fragrance".

Ingredients: pork, fungus, carrots, chopped peppers.

Seasoning: salt, sugar, vinegar, soy sauce, chicken essence, starch.

Excipients: green onion, ginger, garlic.

Production: 1First, cut the pork, fungus and carrots into shreds, marinate the shredded meat with starch and a little salt.

2.Finely chop the green onion, ginger and garlic and set aside on a plate.

3.Prepare one tablespoon and one tablespoon for the sauce and mix them in the following proportions: 1 tablespoon sugar, 1 tablespoon vinegar, 2 tablespoons soy sauce, 1 tablespoon chicken essence, 1 tablespoon starch, 3 tablespoons water.

4.Heat the pan with oil, stir-fry the shredded meat until cooked, and then take the meat out of the pan.

5.Put ginger, garlic, chopped chili pepper into the pot and stir-fry a few times, then add shredded carrots, green onions and fungus and continue to stir-fry for one minute, then add shredded meat and stir-fry for two or three minutes, and finally put in the adjusted sauce, continue to stir-fry for 3 or 4 minutes.

Tip: If you want the shredded meat to be tender, add a little water to let the meat absorb the moisture. In this way, even if the heat is not well controlled, the meat can be fried more deliciously.

Precautions: 1. The ratio of sugar, vinegar and salt should be appropriate, if you don't like to eat sweet, you can not put sugar;

2. The shredded meat must be cut evenly. The sour and spicy flavor should be moderate to highlight the aroma;

Conclusion: The above is to introduce you to the ingredients and the most authentic method of fish-flavored shredded pork, I believe that you have understood how to make delicious fish-flavored shredded pork after reading the full text, if you like it, try it quickly.

Of course, this is only one of the ways to make shredded pork with fish flavor, because there are many different ways to do it in different regions, and I hope I can help you.