How do you make authentic fish flavored shredded pork?

The signature dish of the 72-year-old national treasure Sichuan cuisine master, this time there is really fish in the fish fragrance!

The super delicious fish-flavored shredded pork tutorial is here, collect and learn!

A special dish to accompany the meal Family version of fish-flavored shredded pork.

Home version of the fish-flavored shredded pork recipe.

5 steps to make fish-flavored shredded pork, simple and easy to remember.

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

The home-cooked fish-flavored shredded pork method is loved by the family.

Shred the tenderloin, shred the chili, green onion and ginger, white sweet and sour, soy sauce and salt, prepare with water, fry the shredded meat, and put in the sauce.

Fish-flavored shredded pork is a famous Sichuan dish, its salty, fresh and sweet and sour, green onion, ginger and garlic are fragrant, and its flavor is made of condiments, which originates from the unique fish cooking method of Sichuan folk, and has been widely used in Sichuan cooked dishes.

Wash the lean meat, cut it into shreds, add starch and cooking wine, and marinate with an appropriate amount of seasoning. Garnish green peppers, fungus, and carrots. Heat oil in a pan and stir-fry the shredded meat.

In addition, stir-fry the side dishes separately, add shredded meat after 5 minutes of cooking, add light soy sauce, dark soy sauce, oyster sauce, sugar, vinegar, and starch water to thicken and continue to stir-fry, and you can put it on a plate after cooking.

Cut the pork loin into strips, add salt, stir with cooking wine until it is strong, then add water and starch and stir well, seal the oil and set aside. Cut green bamboo shoots and fungus into thin strips. And the green shoots are salted with a small amount of salt.

Heat the oil, warm the medium oil, smooth the shredded meat, turn white, remove and drain the oil for later use. Rinse the salted shoots and drain. Leave the bottom oil in the pot, soak the pepper minced pepper, ginger and garlic at medium oil temperature, fry the fragrance and red oil, then put the green bamboo shoots and fungus to stir-fry and put in the shredded meat that slides through the oil.

Stir-fry evenly, pour in the pre-mixed bowl juice, and add the fish eye green onion. Stir-fry the sauce evenly, and after the green onion is fragrant, remove from the pot and put it on a plate.

Start by adding the right amount of oil to the pan and then put the shredded meat in. Add some light soy sauce, dark soy sauce, oyster sauce, salt, and stir-fry evenly. Then add an appropriate amount of shredded carrots and shredded cabbage. Stir-fry over high heat to taste.

The homely recipe for fish-flavored shredded pork is as follows:Ingredients: appropriate amount of shredded meat, appropriate amount of side dishes.

1. Cut the tenderloin into shreds, add an appropriate amount of salt and chicken essence, pepper, cooking wine, an egg white, an appropriate amount of starch, mix well and marinate to taste.

2. Adjust the bowl juice: a spoonful of starch, an appropriate amount of soy sauce, sugar, aged vinegar, add half a bowl of water and stir well for later use.

3. Heat the oil, the oil temperature is hot, put in the shredded meat, smooth and slippery and white, and put it out for later use.

4. Leave the bottom oil in the pot, add a spoonful of bean paste, fry the red oil, and add an appropriate amount of minced green onions.

5. Add the green and red pepper shreds and carrot shreds cut in advance, and stir-fry until they are sheng.

6. Pour in the prepared bowl juice and simmer for a while.

7. Finally, pour in the smooth shredded meat, stir-fry evenly over high heat.

8. When the home-cooked fish-flavored shredded pork is ready, just say whether you have an appetite.

The authentic Xuzu fish-flavored shredded pork is delicious as follows:1. After shredding the meat, add a spoonful of starch and a small amount of salt (because soy sauce and pickled peppers have a bad salt taste, so only a little bit is put in the meat), shred the fungus, cut the large leaves of the cabbage sum into small pieces, chop the green onions, pickled peppers, ginger and garlic, and put the soy sauce, vinegar, sugar, monosodium glutamate, and starch in a bowl and add three tablespoons of water to mix them into a sauce.

2. Put oil on the pot and cook it until it is 70% hot, add shredded meat and fry until it turns white.

3. Scoop the shredded meat to the side of the pot, add ginger, garlic and soaked chili flakes and stir-fry until cherry blossoms and peach color.

4. Pour in shredded fungus, choy sum, chopped green onion and stir-fry for half a minute, then shovel well with shredded meat.

5. Scoop well after thickening, and remove from the pot.

Share the practice of the state laughing fish album containing fragrant and auspicious shredded meat.

Teach you the fish-flavored shredded meat, simple and diggery, easy to break up the sail and eat the hail method.

Ingredients: 200 grams of lean pork, 25 grams of Shuifa fungus, 25 grams of Shuifa magnolia slices, 40 grams of pickled chili, 125 grams of vegetable oil, 10 grams of soy sauce, 3 grams of refined salt, 10 grams of sugar, 8 grams of vinegar, 1 gram of monosodium glutamate, 15 grams of cooking wine, 10 grams of minced ginger, 15 grams of chopped green onion, 50 grams of Shuidian Cover Yanling powder, appropriate amount of broth.

Production method: 1. Cut the pork into 6-7 cm long two thick shreds, put them in a bowl of jujubes, mix them with salt, cooking wine, and water bean flour.

2. Wash the fungus and cut into shreds, cut the magnolia slices into shreds, and soak them in boiling water.

3. Take a bowl, put soy sauce, sugar, vinegar, monosodium glutamate, clear soup, bean flour, and mix it into fish sauce.

4. Cook the oil in the pot until it is five ripe, the shredded meat is super scattered, put the pickled chili pepper and fry the red, add ginger, green onion and garlic, fry the fragrance, then put the fungus shreds and magnolia slices and fry well, cook the fish sauce, stir-fry a few times, and put it on the plate.

Attention must be paid during the operation:

The shredded meat should be cut evenly, the code taste should be accurate, the fish flavor should be proportional, the feeding sequence should be strictly controlled, and the action should be fast to ensure the quality of the finished dishes. In addition to pork, there are many vegetables and meats that are suitable for making a variety of fish-flavored dishes, such as fish-flavored eggplant flowers, fish-flavored rape, fish-flavored duck square, fish-flavored prawns, fish-flavored broken rice chicken, etc., which are very delicious.

The easiest way to make shredded fish-flavored pork Ingredients: 250 grams of lean meat, 70 grams of water fungus, half a carrot, 30 grams of pickled pepper, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch Seasoning: edible oil, soy sauce, sagawood broth, balsamic vinegar, salt, sugar, chicken essence Method:

1. Wash and cut the lean meat into thick shreds, put it in a bowl, add salt and water starch and mix thoroughly; 2. Wash the green onion, ginger and garlic and cut into shreds for later use. 3. Cut the fungus and carrots into shreds and set aside. 4. Mix sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, minced ginger, minced garlic, broth, chicken essence, water and starch into fish sauce.

5. Put oil in the pot, pour in the shredded meat when the oil is boiled to fifty percent of the hot oil, fry it and then add the pickled pepper, and when it is fried well, pour in the fungus, shredded carrots and fish flavor, and fry it a few times.

When the oil is hot for six minutes, fry the pot with green onions and a small amount of garlic, put a small amount of sugar, and then put shredded pork and then shredded chicken in Qingpei, put in chili peppers and carrots after changing color, and thicken with crucian carp and less answerable starch, and put salt and chicken essence after the earliest good. MSG can be put or not.

Cut the lean meat into shreds, put some oyster sauce and other seasonings to marinate under a Jinghong lead, cut the carrot fungus into shreds, prepare some chili flakes, heat the oil in the pot, fry the shredded meat first, re-start the stuffy pot, put in the carrots and fungus and fry until it is broken, and then pour the shredded meat down to adjust the taste, and stir-fry for two minutes.

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

Shred the tenderloin, shred the chili pepper and green onion and ginger, white sweet and sour, soy sauce and salt, prepare with water, fry the shredded meat, and add the plum round juice.

The most authentic is determined according to who eats: the food has no fixed taste, and the palatable one is precious.

Fish-flavored shredded pork is a famous Sichuan dish, its pure salty, fresh sweet and sour and cong sails, green onions, ginger and garlic are fragrant, and its flavor is condiments to make seeping pants hail, this method originates from the unique cooking method of fish cooking in Sichuan folk, and has been widely used in Sichuan cooked dishes.

The meat lead finch shreds are fried and the side dishes are stir-fried together with Huaixing, which can be quietly fragrant.

The super delicious lead back cover orange fish fragrant shredded meat tutorial is here, collect and learn!

The fish-flavored shredded pork is so good at home, and the source is so delicious that it is sold for a long time, and it is simple to hail.

There is no hidden way to make the shredded meat at home, and the family loves to eat it in the vertical hall.

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Vinegar can not be opened or put more than the early brother of the brigade.