The homely practice of stir frying shredded pork, how to make a good taste trick for stir frying shr

Friedshreddedpork (fried shreddedpork) is a home-cooked dish made with pork and chili peppers as the main ingredients, and the taste is salty and spicy. It belongs to Sichuan cuisine and Hunan cuisine. The following is a specific method of shredded pepper pork:

Ingredients: 250 grams of chili pepper, 200 grams of shredded pork, 30 grams of green onion and ginger, sugar, salt, pepper, starch, chicken powder.

Method: 1. Mix the shredded meat with sugar, salt, starch, pepper and chicken powder with a small amount of water; Slice the pepper into shreds, and mince the green onion and ginger. 2. Add starch, chicken powder and pepper to a small amount of water to make juice.

2. Heat the oil in the pot, stir-fry the green onion and ginger until fragrant, fry the shredded meat, then add the sharp pepper, stir-fry a few times, add the blended juice and stir-fry a few times when it is almost ripe.

Precautions: If the pepper is fried for a long time, the spicy flavor will volatilize after it is cooked and soft. Therefore, if you like spicy friends, you should fry it quickly to retain the spicy flavor and crispiness of the pepper. If you don't like heavy spicy flavor, fry it for a longer time. If you like something that is not spicy and crispy, you can add a little vinegar and add some sugar when you are about to stir-fry.

Stir-fried shredded pork. Material:

1 handful of shredded pork, 1 slice of cabbage, 1 small onion, 2 large fungus, half a red pepper, 1 pinch of shredded ginger, and an appropriate amount of green onion.

Seasoning: 1 tablespoon starch, salt, cooking wine, monosodium glutamate, light soy sauce, 1 teaspoon sesame oil.

1. Mix shredded meat, starch and a little cooking wine well. Wash and dry the cabbage, cut off the leaves, cut it into 5 cm long segments, and change the tendons into centimeter-wide shreds; Shredding of fungus; Peel the onion, wash and shred; Slice the red pepper longitudinally.

2. Put oil in a wok and boil until it is hot, keep it on medium heat, add shredded ginger and shredded meat, use a spatula to disperse, add light soy sauce and stir-fry when the shredded meat is white.

3. When the shredded meat is wrapped in light soy sauce, add cabbage and fungus, stir-fry for 1 minute, add shredded onion and shredded red pepper and stir-fry, turn off the heat when the shredded onion is slightly soft, add salt, monosodium glutamate, sesame oil, and green onion and mix well and serve on a plate.

Ingredient breakdown. Ingredients.

Agaric. Amount.

Dried shiitake mushrooms. Amount.

Lean meat. Amount.

Accessories. Red peppers.

Half. Red onions.

Half. Ingredient.

Sliced ginger. Amount.

Fresh soy sauce. Amount.

Sauce. Amount.

Pepper. Crumb.

Corn oil. Amount.

Cornstarch. Amount. Salt. Crumb.

Salty and fresh. Taste. Fry. Craft.

Three quarters of an hour. Take.

Simple. Difficulty.

The steps of stir-fried pork slices with fungus and mushrooms.

The steps of home-style stir-fried ---fried pork slices with fungus and mushrooms]: 1 1 Wash and soak the fungus, remove the roots, and tear it into small flowers;

Home-style stir-fried ---fried pork slices with fungus and mushrooms]: 2 2 Wash and soak the dried shiitake mushrooms and cut them into small pieces;

Home-style stir-fried ---fried pork slices with fungus and mushrooms]: 3 3 Remove the dry skin of the onion, wash it, cut it into pieces, peel and slice the ginger;

Home-style stir-fried ---fried pork slices with fungus and mushrooms]: 4 4 Wash the red pepper, remove the stems and seeds, and cut into diamond-shaped pieces;

Home-style stir-fried ---fried pork slices with fungus and mushrooms] Steps: 5 5 Wash and slice the lean meat;

Home-style stir-fried ---stir-fried pork slices with fungus and mushrooms]: 6 6 Add an appropriate amount of sauce and marinate for 10 minutes;

Home-style stir-fried ---fried pork slices with fungus and mushrooms]: 7 7 Put oil in a wok, add ginger slices and fry until fragrant;

Home-style stir-fried ---fried pork slices with fungus and mushrooms]: 8 8 Put the meat slices in medium heat and stir-fry until the meat slices are white;

Home-style stir-fried ---fried pork slices with fungus and mushrooms]: 9 9 Add the cut shiitake mushrooms and stir-fry;

Home-style stir-fried ---fried pork slices with fungus and mushrooms] Steps: 10 10 Stir-fry the fragrance and add the fungus to stir-fry evenly;

Home-style stir-fried ---stir-fried pork slices with fungus and mushrooms]: 11 11 Add an appropriate amount of fresh soy sauce to taste;

Home-style stir-fried ---fried pork slices with fungus and mushrooms]: 12 12 Add an appropriate amount of water to soak the mushrooms;

Home-style stir-fried ---stir-fried pork slices with fungus and mushrooms]: 13 13 Add an appropriate amount of salt and stir-fry well;

Home-style stir-fried ---stir-fried pork slices with fungus and mushrooms]: 14 14 Then add red pepper and onion and stir-fry well;

Home-style stir-fried ---fried pork slices with fungus and mushrooms]: 15 15 Fry until the red pepper and onion are broken, add an appropriate amount of water to the cornstarch and stir well, slowly pour it into the pot and stir well;

Home-style stir-fried ---fried pork slices with fungus and mushrooms]: 16 16 Add a little pepper to enhance the freshness, and you can enjoy it.

Health benefits.

Pork: tonifies the kidneys and invigorates qi.

Carrots: Promote blood circulation and eliminate blood stasis.

Ingredients. Pork 300g of food.

Carrots 100g of food.

Oil to taste. Salt to taste.

Five-spice powder to taste.

Cooking wine to taste.

Essence of chicken to taste.

The practice of stir-frying shredded pork.

1.Ingredients: pork, carrots.

2.Wash the carrots and cut them into thin strips.

3.Wash the pork with blood and cut it into thin strips.

4.Add cooking wine, salt, and five-spice powder and marinate for 10 minutes.

5.Add an appropriate amount of oil to the pan and stir-fry the chopped green onions until fragrant.

6.Add shredded meat and stir-fry until browned, then stir-fry until cooked.

7.Add shredded carrots and stir-fry together.

8.Add a little chicken essence to taste.

9.Stir-fry a few times and serve.

Use your phone to see how this dish is made.

Tip 1: Marinate the pork with seasonings in advance for 10 minutes and stir-fry it to make it more fragrant.

1.Cutting meat: Fresh lean meat is easiest to cut when frozen to a semi-hard state, and when cutting meat, you can see the texture of the meat, and cut it into thin slices and then shreds along the texture.

2.Marinated meat: Add an appropriate amount of light soy sauce, dark soy sauce, cooking wine (or salt, pepper, etc., you can adjust by yourself) to the shredded meat, grasp it well with your hands, and marinate for 15 minutes.

Then add a tablespoon of water, grasp and mix with your hands, so that the meat will "eat" all the water, and then add an appropriate amount of dry starch to grasp well, which can make the shredded meat more flavorful and lock in the moisture in the meat. Finally, add a little sesame oil and salad oil and mix well (if you don't have one, you can also use sesame oil or vegetable oil instead) to prevent sticking when stir-frying meat. Remember to use your hands to mix better, don't use chopsticks.

3.Stir-fry meat: Pour in oil when the oil is hot, pour in shredded meat when the oil temperature is hot, quickly cut off over high heat, and stir-fry evenly. Do not use low heat, otherwise the shredded meat will get old. In this way, the shredded meat is very tender and flavorful

The best way to do it!

1. Cut the pork into shreds, add cooking wine, salt, monosodium glutamate (optional) starch and mix well.

2. Cut the green pepper into shreds, add salt (add more green pepper) and mix well.

4. After the shredded meat is broken, add cooking wine and soy sauce and mix well.

5. Add shredded green pepper and stir well, remove from the pot and add vegetable oil.

Key points: 1. The meat must be tasted first.

2. Put salt in the green pepper first.

3. Don't fry the shredded meat for too long, otherwise the taste will not be good.

It's sure to be delicious!

Home-cooked Sichuan cuisine with super rice - fish-flavored shredded pork.

Ingredients: 300 grams of lean meat; 1 green pepper; 1/2 carrot; 10 fungus; 2 tablespoons of Pixian bean paste; a pinch of balsamic vinegar; a pinch of soy sauce or light soy sauce; Sugar to taste; Appropriate amount of monosodium glutamate; Appropriate amount of starch (for shredded meat); Appropriate amount of water starch.

Method: Cut lean meat or tenderloin into thin strips according to the texture, add white pepper, salt, cooking wine, and a small amount of starch to grasp and marinate! The carrots, fungus and green peppers are all cut into thin strips, and the water starch is adjusted in advance for later use.

Start mixing the fish sauce! Balsamic vinegar, sugar, soy sauce, monosodium glutamate mix thoroughly, because the Pixian bean paste I use is salty, so I don't put salt in this link, as for the proportion, I have seen an optimal ratio before, everyone is just for reference, don't blindly copy! "25 grams of sugar, 20 grams of balsamic vinegar, 15 grams of soy sauce, 2 grams of salt, 1 gram of monosodium glutamate, 25 grams of water starch, 1 drop of sesame oil" What does it feel like to be successful, it tastes like a little sweet and sour of lychee!

Remove from the pan and add the oil, add the shredded meat and stir-fry.

Stir-fry the shredded meat until it turns white, and set aside.

Stir-fry the shredded carrots with the remaining oil in the pan, because the shredded carrots are not easy to cook and soften, and then serve them out.

Add two spoons of Pixian bean paste and fry the red oil, and add some water if the bean paste is dry.

Stir-fry the shredded fungus and green pepper.

Add the shredded carrots and stir-fry together.

Stir-fry the vegetables, then add shredded meat, pour in the fish sauce, stir-fry evenly over high heat, and finally add water starch to make the vegetables coated with pulp and shiny.

Baked! Special meal, especially simple, the ingredients are the most common in the northerners' homes!

It's different every time I do it.

Cut the pork into shreds, add cooking wine, salt, starch and soy sauce and grasp well. Add vegetable oil to the pot, add garlic to fry the fragrance after the oil is hot, add shredded meat and stir-fry quickly, then add shredded green pepper, salt and monosodium glutamate, and stir-fry evenly.

Stir-fried shredded pork with green peppers, simple dishes should be made simply.

Before stir-frying, you can put the empty pot on the fire, burn for a minute or two, it doesn't matter if it's red, iron is not paper, you can't catch it.

You can put a little more oil, which can be twice the usual amount, and when the shredded meat is cooked, pour out half of the oil, and you can use it next time you fry meat or stir-fry vegetarian dishes. Energy is conserved, right, as soon as the shredded meat is put into the pot, the temperature rises, the oil temperature will drop, and the fire can't keep up, and the oil temperature can't be guaranteed. Put a little more oil, and the oil temperature will drop less, right?

The usual way to divide the oil temperature in the kitchen is: every 30 degrees Celsius is 10%, for example, 150 degrees Celsius is 5 percent oil temperature. This is because the ignition point of ordinary oil is about 280 degrees Celsius, and it is divided into 10 percent, and each part is about 30.

Generally, the oil for stir-frying is about six or seven percent, that is, about 200 degrees Celsius. What do you think is 200 degrees Celsius? The method taught by our teacher is to place your hand flat on the top of the pot three fists high and feel a slight burning sensation.

My experience is that if you try it twice, if the meat completely changes color within 15 seconds, it is basically suitable.

When the meat changes color, you can add trimmings and seasonings, don't fry it in the pot for too long, don't worry about the meat being fried, and the lean meat is cut a little thinner, and it is easy to cook. If the excipients are carrots and beans that are not easy to mature, you can fry the excipients in a separate pot until they are 8 mature. In this way, after putting in the accessories, turn over a few shovels and you can get out of the pot.

You can first marinate the shredded pork with cooking wine and light soy sauce, and then fry the shredded pork in cold oil and then fry the shredded pork over low heat until it turns white.

The best way to do it!

1. Cut the pork into shreds, add cooking wine, salt, monosodium glutamate (optional) starch and mix well.

2. Cut the green pepper into shreds, add salt (add more green pepper) and mix well.

4. After the shredded meat is broken, add cooking wine and soy sauce and mix well.

5. Add shredded green pepper and stir well, remove from the pot and add vegetable oil.

The main point is to slow down the loss next to :

1. The meat must be disturbed by the oak and the taste must be wiped first.

2. Put salt in the green pepper first. Empty touches.

3. Don't fry the shredded meat for too long, otherwise the taste will not be good.

It's sure to be delicious!

This dish is a very traditional dish, but the taste of different people makes it different. I think what I make is better than what I make in a restaurant.

Chicken or pork is cut into thin strips and marinated with cooking wine, five-spice powder, and salt. Peel the potatoes, cut them into thin strips, soak them in water, and cut the green onion liquid and jujube ginger into cubes for later use.

Heat the pot, add the bottom oil, add the green onion and ginger and fry until fragrant, put in the shredded meat with seasoning, fry until it is broken, then drain the shredded beans buried in Tutan, put it in the pot, add a small amount of water, stir-fry until cooked, pour in a small amount of oil, put it out of the pot and put it on the plate, sprinkle with coriander or chopped chives.

Fragrant, gluttonous! Even though it is a very common ingredient, it can be made delicious if you cook it with heart.

Shredded pork, add sugar, and marinate in soy sauce and starch. Heat oil in a wok, add the meat and stir-fry it with silky texture. Then add the garlic sauce and tempeh and stir-fry evenly, add soy sauce, salt, and monosodium glutamate to taste.

Cut the meat into strips, put in cooking wine, soy sauce, light soy sauce, salted Zhaohuai, put celery, onion, ginger slices, minced garlic in the pot and stir-fry.

Gourmet wax production, patting stoves, teaching Zen dress-up process.

Ingredients: 300g lean meat

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of water starch, appropriate amount of chicken essence, the specific method is as follows:

1. Prepare lean meat.

2. Shred the lean meat, add salt and chicken essence, stir evenly and marinate for 30 minutes.

3. Prepare water starch.

4. Stir-fry the minced garlic in a hot pan with oil.

5. Pour in the lean meat and stir-fry the fragments.

6. When the color is about to change, add water starch and stir well to serve.

The preparation of shredded pork in Kyoto sauce.

Ingredients: Egg, bean curd, salt, sweet noodle sauce, chicken powder, green onions, sugar, starch, tenderloin, cooking wine.

Method: 1. Cut the pork tenderloin into thin strips, put in, salt, cooking wine, eggs, and starch and grasp it evenly. After sizing, add some oil to grasp evenly, and freeze in the refrigerator for about 10 minutes.

2. Cut the meat into slices, wash the green onions and cut them into shreds, put some shredded green onions and ginger slices into a bowl, pour in an appropriate amount of water, and scald the bean skin with boiling water.

3. Pour oil into the pot, wait until the oil is hot, take out the shredded meat from the refrigerator, quickly break it up, and wait until the meat is white, then put it out and set aside.

4. Pour oil into the pot, wait until the oil is hot, put the sweet noodle sauce into the stir-fry slightly, and then fry the green onion and ginger water, cooking wine, chicken powder, starch and sugar until all the sugar is melted.

5. Wait until the sauce becomes thicker, put in the shredded meat, stir-fry constantly, so that the sweet noodle sauce sticks evenly to the shredded meat, put the shredded meat on the plate, and decorate it with shredded green onions and bean skin.