What seasoning is good to put in the shredded pork with fish flavor?

Douban. Pickled peppers. Salt. Monosodium glutamate. Pepper. Sugar. Vinegar.

Do you think about what to eat tomorrow every day? What to eat at noon and at night? I never know what I want to eat, but when I go to the vegetable market to buy vegetables and see all kinds of vegetables, I want to buy them, and I don't know what to do after I buy them?

Or is it good at school, others do their own choice, I remember that I used to eat fish-flavored shredded pork in school, and the first time I ate it, I thought it was a dish made of fish and meat together, who knew that there was no fish in the fish-flavored shredded pork? Isn't it all with me that I have such an idea. In fact, the method of fish-flavored shredded pork is very simple, and it tastes fragrant, and the fish-flavored shredded meat is very good to eat a big bowl with rice.

Then the ingredients of the fish-flavored shredded pork are carrots, tenderloin, green peppers, fungus, green onions, ginger and garlic. Remember to cut these into shreds, but chop the green onions, ginger and garlic.

If you use tenderloin, remove the tenderloin, add a spoonful of cooking wine and light soy sauce, and marinate evenly for 10 to 20 minutes. Chicken breast is OK, but when the chicken is white when the pan is sliding, you have to pour out the oil, otherwise the chicken will be old when the chicken is stir-fried in the follow-up, and you can also use the shredded chicken thigh meat to replace the tenderloin, which feels like the taste of eating outside. After marinating, stir-fry in hot oil and set aside on a plate.

**Pour oil, wait for the oil to heat up, add green onions, ginger and garlic, add a spoonful of bean paste to fry the red oil, then add shredded carrots, green peppers, shredded fungus, you can add shredded meat after frying, you need to put in the seasoning light soy sauce, vinegar, oil consumption, a little sugar, a little starch, after frying for a while, add a little water into it, cook until the soup is thick, you can put it on the plate, a fragrant fish-flavored shredded meat is out of the pot.

Another point is that it is best to boil the carrots in water before frying, and then fry them together when they are soft.

These are all written according to my taste, you don't know what everyone's taste is? If you want the fish-flavored shredded pork to be a little more delicious, and you also want to match your own taste, you can prepare the ingredients according to your taste.

When making fish-flavored shredded pork, you need to put carrots, green peppers, green onions, ginger, garlic, salt, and white sugar into it, so that the taste will be particularly fragrant, and it is also very tasteful.

You need to put some bean paste, but also need to put some white pepper, and you also need to put in oyster sauce, which makes the fish-flavored shredded pork particularly delicious.

Whether the fish-flavored shredded pork is delicious or not has little to do with what kind of seasoning is put in, the key is to master the heat and process when making the fish-flavored shredded pork.

Fish-flavored shredded pork should be put bean paste, cooking wine, vinegar, light soy sauce, sugar, fragrant, sesame oil, minced garlic, starch, and black fungus.

1.First of all, we prepare the ingredients, the fungus is soaked in advance, the lean meat is cut into thin slices first, then cut into thin strips with a knife, and the carrots are cut into thin strips and placed in a basin for later use. The green pepper is also shredded after the seeds are removed.

After the soaked fungus is washed, remove the roots and cut them into thin strips, pat the garlic flat and cut it into foam, and cut the green onion into minced foam for later use.

2.Beat an egg white into the shredded meat, add a little dark soy sauce, add dark soy sauce to get the background color, then add cooking wine, salt, grasp it well with your hands to make the shredded meat fully flavored, add a little cooking wine when sizing to reduce the fishy smell of hail dust and less shredded meat. 3.

Add a handful of dry starch, add the dry starch and taste smooth and tender. After grasping well, drizzle a little vegetable oil and set aside. Shredded meat with vegetable oil is not easy to stick during frying.

4.Heat the oil in the pot, boil the oil to 5 hot, pour in the shredded meat when the oil surface is slightly smoking, slide the oil on low heat and low temperature for 1 minute, slide until the shredded meat changes color, pour out the oil.

5.Add water to the pot, after the water boils, pour the fungus and carrots into the blanching water, pour in the green pepper shreds after 30 seconds, and then blanch the water for one minute, and pour out the water control after the break.

6.Heat oil in the pot, pour in the onion and garlic to fry the fragrance, add a small amount of bean paste to fry the red oil, then add sugar, the amount of white sugar should be larger, then pour in white vinegar, quickly stir-fry to dissolve the seasoning, add a spoonful of water.

7.Add Minru salt, stir-fry MSG quickly a few times, hook in a little water starch after melting salt MSG, stir with a spoon, the soup becomes viscous and blistering, pour in carrots, fungus, green peppers and shredded meat and stir-fry quickly, wrap the soup evenly around the ingredients, and the soup can be put out of the pot and served on the plate until it is viscous.

1.Fish-flavored shredded pork Sichuan cuisine representative dish No1 I can't say which dish is the best, I think it depends on which flavor type you are suitable for, such as fish flavor, pickled pepper flavor, paste spicy flavor, lychee flavor, braised flavor, spicy flavor, etc. The representative of fish flavor is the fish flavor shredded meat, and the fish flavor is the basis and the entry flavor type.

Fish-flavored shredded pork without fish, just like a wife without a wife in a pie. Pork, fungus, bamboo shoots, chili peppers, etc. The pork is fried with three fat and seven lean, and the shredded meat texture is fresh and tender.

The flavor of the fish does not come from the fish, but is made by soaking red peppers, green onions, ginger, garlic, sugar, salt, soy sauce, etc.

2.Method: 200 grams of pork, 50 grams of bamboo shoots (shredded lettuce and cucumber shredded at home), water fungus, green onion, garlic, ginger, pickled red pepper, salt, sugar, vinegar, soy sauce, stock (or water, wet starch, edible oil. Shredded fungus bamboo shoots, slapped and shredded meat, minced onions, garlic and ginger, shredded meat with a little salt and wet starch to marinate the shredded meat, soaked red pepper and stomp into the end, wet starch, salt, sugar, vinegar, soy sauce, broth into juice.

The shredded meat is broken under the hot pan and cold oil, the red oil is fried with the pickled pepper powder for the first time, the green onions, ginger and garlic are fried with the fragrant auxiliary materials, and the soup is stir-fried over high heat. Thicken the fish flavor and serve on a plate. Meals are suitable for all ages.

1.Wash and shred the tenderloin, add 2 grams of salt, 10 grams of cooking wine, 3 grams of chicken broth and marinate for 10 minutes.

2.Wash and shred the winter bamboo shoots and carrots, shred the soaked fungus, wash the green peppers, remove the stems and fascia, and cut them into shreds for later use.

3.Add water to the pot, bring to a boil over high heat, put in the shredded winter bamboo shoots, blanch the fungus shreds, and remove them for later use.

4.Wash the green onion, ginger and garlic, melt the ginger and garlic, and chop the green onion.

5.Take a small bowl, add 15 grams of starch and a little water, mix into water starch and set aside.

6.30 grams of salad oil under the pot to cover the hail tank, burn the oil over high heat until 7 into the heat (that is, 7 into the heat when the oil surface has a large amount of green smoke), put in the marinated shredded meat, stir-fry quickly, and put it out when the shredded meat turns white.

7.Continue to heat with the remaining oil, heat the oil to 7 over high heat, put in 15 grams of bean paste Hongtong, stir-fry the red oil, add the green onion, ginger and garlic foam, and set aside a part of the green onion. Add 3 grams of salt, 3 grams of monosodium glutamate, 10 grams of sugar, 5 grams of pepper, 10 grams of dark soy sauce, 10 grams of light soy sauce, after the sugar melts, put 10 grams of balsamic vinegar, add a little water, pour in the adjusted water starch, and start to boil the juice.

8.Stir-fry over high heat to bring out the fragrance, and add the fried shredded meat.

9.Add the blanched bamboo shoots, fungus, carrots, and green peppers, and continue to stir-fry evenly to remove from the pot. Sprinkle some chopped green onions, and a delicious, colorful, and fragrant fish-flavored shredded pork will be displayed in front of everyone.

Ingredients: pork tenderloin, bamboo shoots, carrots, fungus, green onions, ginger, garlic, starch, green peppers.

Ingredients and seasonings for fish-flavored shredded pork: green onion, garlic, ginger, homemade chopped pepper, broth (or water), salt, sugar, vinegar, light soy sauce, starch.

Preparation of fish-flavored shredded pork.

Ingredients: lean pork, winter bamboo shoots, black fungus, carrots.

Excipients: green onion, garlic, ginger, homemade chopped pepper, broth (or water), salt, sugar, vinegar, light soy sauce, starch step 1Prepare the materials.

2.Shred the soaked black fungus, shred the magnolia slices, shred the lean pork, and mince the green onions, ginger and garlic.

3.Marinate the shredded meat with a pinch of salt, cooking wine and starch. Mix starch, salt, sugar, vinegar, light soy sauce and broth (or water) into a sauce.

4.Heat the pan with cold oil, and when the oil is warm, quickly stir-fry the shredded meat.

5.Stir-fry until the meat turns white, then use a spatula to pluck the shredded meat on the side of the pot (or put it out), add homemade chopped pepper, minced garlic and minced ginger to the bottom oil and stir-fry until fragrant.

Stir-fry the shredded meat evenly.

6.Add the shredded carrots and stir-fry for about a minute.

7.Then add the magnolia silk and black fungus silk and stir-fry for a while.

8.Pour in the sauce. When the soup is thick, add chopped green onion and stir-fry evenly.

Ingredients: pork loin, black fungus, bamboo shoots, minced green onions, minced ginger, minced garlic, chopped pepper (appropriate amount each) Seasoning: soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water, water starch Method:

Shred the pork loin. Soak the black fungus in warm water at 40 degrees Celsius and wash it and cut it into shreds. Shred the bamboo shoots.

Finely chop the green onion, ginger and garlic. Put the shredded meat in a bowl, add the water starch and stir well, then marinate for 5 minutes. Put the chopped green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch and stir well for later use.

After heating the pan, pour in the oil, when the oil is 7 hot, pour in the shredded meat and stir-fry until the shredded meat changes color and deciprocate, shovel to the side of the pot with a spatula, pour in minced garlic, ginger and chopped pepper, fry the fragrance, and mix with the shredded meat. Pour in shredded bamboo shoots and fungus, stir-fry for 2 minutes, pour in the adjusted juice, stir-fry from bottom to top for 20 seconds, and wait until the soup is slightly viscous and then out of the pot.