How to adjust the fish sauce of fish flavored shredded pork?

Salt monosodium glutamate, white sugar, Donggu soy sauce, dark soy sauce and vinegar.

The proportions are mastered with a small spoon. A spoonful of sugar, a spoonful of vinegar, half a spoon of light soy sauce or dark soy sauce, and a small half spoon of starch and finally a little water to mix evenly.

1. Put the shredded meat into 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.

2. Hook sugar, soy sauce, salt and vinegar into a bowl, add a small amount of water and soybean flour to make a sauce.

3. Sugar, five teaspoons of the smallest, one teaspoon of pepper, a little salt, a little monosodium glutamate, three teaspoons of vinegar, a little soy sauce, and an appropriate amount of starch.

4. Mix an appropriate amount of water, starch, light soy sauce, sugar, aged vinegar, chicken powder, and sauce into juice.

5. Cook with salt, pickled chili peppers, ginger, garlic, chives, powdered sugar, Boryeong vinegar, water starch, and water sauce.

Attached: The practice of fish-flavored shredded pork.

How to make shredded fish-flavored pork? How to mix the sauce? Fish-flavored shredded pork is a Sichuan dish with compound seasonings.

Today, I will share with you the method of fish-flavored shredded pork, as well as the proportion of fish spice sauce, the ingredients that need to be prepared are: appropriate amount of lean meat, a small handful of fungus, a small section of carrots, 3 green peppers, 3 cloves of garlic, a piece of ginger, an appropriate amount of chives, a tablespoon of spicy soybean paste, an appropriate amount of white pepper, 1 spoon of cornstarch, 1 spoon of cooking wine, and an appropriate amount of cooking oil. Fish Spice Sauce:

2 tablespoons light soy sauce, 1 tablespoon cornstarch, 1 tablespoon rice vinegar, 2 tablespoons sugar, 4 tablespoons water.

Step 1: Take out all the remaining ingredients in the refrigerator, thaw the lean meat, and soak the fungus in warm water to clean it. Here is a small way to quickly soak the fungus, put the fungus into a sealed box, add an appropriate amount of warm water and a small spoon of sugar, hold it and shake it for about a minute, and the fungus will be soaked.

Step 2: Slice the lean meat first and then cut it into thin strips, don't cut it too thinly, it will shrink when fried.

Step 3: Peel half of the ginger and cut it into shreds, cut half into minced ginger, flatten and peel the garlic and cut it into minced garlic, and cut the chives into small pieces.

Step 4: Marinate the shredded meat with ginger, white pepper, cornstarch and cooking wine for 10 minutes.

Step 5: Shred the carrots, shred the fungus, and shred the green peppers for later use.

Step 6: Put 2 tablespoons of light soy sauce, 1 tablespoon of cornstarch, 1 tablespoon of rice vinegar, 2 tablespoons of white sugar, 4 tablespoons of water in a small bowl and stir well to make a fish spice sauce.

Step 7: Heat the pan with oil, add the marinated shredded meat and stir-fry until it changes color. This will prevent the shredded meat from getting too old.

Step 8: Put oil in the pot again, add shredded carrots and stir-fry the raw ones, push them aside, add a large spoonful of spicy soybean paste and stir-fry evenly, or you can change to Pixian bean paste to fry the red oil.

Step 9: Add minced garlic and ginger and stir-fry until fragrant.

Step 10: Add shredded fungus and shredded green pepper and stir-fry.

Step 11: Add the fried shredded pork and stir-fry evenly.

Step 12: Add the prepared fish sauce and stir-fry for a while. Before putting the fish sauce into the pan, stir well again so that the starch does not sink to the bottom.

Step 13: Stir-fry the fish-flavored sauce and ingredients evenly, and a delicious fish-flavored shredded pork is ready. Both spicy soybean sauce and fish sauce have a salty taste, so there is no need to add salt.

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how much to put; Vinegar, salt, soy sauce, that's all!!

Here's how to make it:1. Cut the pork into shredded meat, add cooking wine, light soy sauce, salt and starch, stir well, marinate for 20 minutes, so that the fried shredded meat is more flavorful, cut the peppers, carrots and fungus into shreds, and mince the green onions, ginger and garlic.

2. To make the sauce: Take a bowl, add light soy sauce, vinegar, sugar, salt and a little water and stir well.

3. Heat the oil in the pot, add the marinated shredded meat, stir-fry until the shredded meat turns white, and put it on a plate for later use.

4. Re-add oil to the pot, add green onions, ginger and garlic to stir-fry until fragrant, add Pixian bean paste, and stir-fry red oil.

5. Add shredded chili peppers, shredded carrots and shredded fungus and stir-fry evenly.

6. Add the fried shredded pork.

7. Add the sauce, quickly stir-fry evenly and then you can get out of the pot, it is really super rice.

Ingredients】 250 grams of pork leg meat, 100 grams of shredded bamboo shoots, 1 egg, 15 grams of sugar, 15 grams of vinegar, 200 grams of raw oil, 10 grams of sesame oil, monosodium glutamate, 10 grams of soy sauce, 5 grams of refined salt, 10 grams of Sichuan Pixian bean paste, 5 grams of rice wine, 15 grams of water starch, appropriate amount of pepper, a little green onion and minced ginger.

Method】 1) Cut the pork leg into 6 cm long, wide and thick shreds, mix evenly with wine and salt, and add beaten eggs and corn starch to adjust the starch. In addition, mix sugar, soy sauce, vinegar, monosodium glutamate, and aquatic starch in a small bowl and set aside.

2) When the pot is burned to 60% hot, add raw oil, then pour in shredded meat and stir-fry, and pour it into a colander to drain the oil. Leave the remaining oil at the bottom of the pot, stir the green onion, minced ginger and bean paste together to bring out the fragrance, put the shredded bamboo shoots, and fry the shredded meat into the pot at the same time, then pour a small bowl of seasoning into the pot, quickly stir-fry a few times, add monosodium glutamate and hook the thin thickener, sprinkle with pepper, pour sesame oil into the pot and put it in the pot.

Aged vinegar, sauce, garlic, minced ginger, sugar, dark soy sauce, bean paste, red oil, dried chili, corn starch!

The preparation of fish flavor sauce is adjusted in the ratio of 1:2:3:4, specifically: 1 spoon of salt, 1 spoon of starch, 2 spoons of water, 2 spoons of light soy sauce, 3 spoons of sugar, and 4 spoons of vinegar.

How to make shredded pork with fish flavor:

Ingredients: 350 grams of pork tenderloin, 1 bamboo shoot, 1 carrot, 4 black fungus.

Excipients: 1 teaspoon salt, 3 teaspoons soy sauce, 4 teaspoons vinegar, 4 teaspoons sugar, 1 teaspoon starch, 5 teaspoons water, appropriate amount of cooking wine, half a garlic piece, 1 piece of ginger, 2 green onions, appropriate amount of vegetable oil, 2 tablespoons of Pixian bean paste.

1. Cut the pork loin into shreds, soak it in cold water until it is soaked in blood water, and soak the black fungus in warm water.

2. Add cooking wine, starch, salt and a small amount of vegetable oil to marinate the shredded meat for half an hour.

3. Shred carrots, bamboo shoots and black fungus and set aside.

4. Mix fish sauce: mince ginger, shallots and garlic, add 1 tablespoon of salt, 1 tablespoon of starch, 2 tablespoons of water, 2 tablespoons of light soy sauce, 3 tablespoons of sugar, and 4 tablespoons of vinegar and mix thoroughly.

5. Pour oil into the hot pan and fry the shredded meat over high heat until the shredded meat turns white.

6. Turn to medium heat and add Pixian bean paste and stir-fry the red oil.

7. Pour in carrots, bamboo shoots, and black fungus shreds and stir-fry over high heat until cooked.

8. Pour in the prepared fish sauce, stir-fry evenly for about one minute, and then get out of the pot.

9. Finished product diagram of fish-flavored shredded pork.

The steps for mixing the sauce of the fish-flavored shredded pork are as follows:Ingredients: 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of water, 1 tablespoon of sugar, 1 teaspoon of starch.

1. Prepare a clean bowl and add a spoonful of soy sauce.

2. Add 1 tablespoon of cooking wine.

3. Add 1 tablespoon of water.

4. Add 1 tablespoon of sugar.

5. Add 1 teaspoon of starch and stir quietly and evenly.

6. The juice of the fish-flavored shredded pork is ready, and then add it when stir-frying the fish-flavored shredded pork to season the skin.

The preparation method of fish-flavored shredded pork seasoning sauce is:

Sauce: The key to this dish is to prepare the fish sauce, the ratio of salt, light soy sauce, vinegar, sugar, starch, and water is, 1:2:3:3:2:4.

How to make shredded fish-flavored pork:

Material:

250 grams of tenderloin, 2 fungus, 2 green peppers, 1 carrot, 2 tablespoons bean paste, 3 tablespoons vinegar, 2 teaspoons sugar, 1 teaspoon salt, 2 teaspoons starch, 2 tablespoons light soy sauce.

Step 1:

Shred the carrots, wash the green peppers, remove the stems and cut into shreds, and wash and shred the fungus for later use. Cut the tenderloin into shreds, add an egg white, a pinch of salt, a pinch of white pepper, a spoonful of cooking wine and a tablespoon of starch, mix well clockwise and marinate for 20 minutes

Step 2:

When the oil is boiled until it is about to smoke, put the marinated shredded meat into the pot, quickly spread it with chopsticks until the meat strips turn white, and then put it out. The oil temperature at this step is very critical and cannot be high, otherwise the meat will be firewood. It must be a low oil temperature.

Step 3:

Re-add an appropriate amount of oil, put in the bean paste and stir-fry over low heat, slowly fry these ingredients until the oil is red and bright, do not use high heat, it will be paste.

Step 4:

After stir-frying the red oil, add the green peppers, carrots and shredded fungus, turn to high heat, and stir-fry quickly until broken.

Step 5:

Finally, add the shredded meat and stir-fry evenly, pour in the seasoned sauce, and wait until the soup becomes slightly thicker, then it can be removed from the pan.