Preparation method and proportion of fish flavored shredded pork sauce

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.

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.

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 steps to prepare the sauce for the shredded fish and pork are as follows:

Tools Ingredients: appropriate amount of bean paste, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of water, appropriate amount of starch, appropriate amount of light soy sauce.

1. Prepare Pixian bean paste, light soy sauce, starch and sugar, and put Pixian bean paste into a bowl.

2. Add sugar, vinegar, starch, water, and light soy sauce to Pixian bean paste.

3. Finally, stir well.

Precautions for preparing the sauce for the shredded fish flavored pork

1. Choose the ingredients.

First of all, choose high-quality ingredients, including bean paste, vinegar, sugar, etc. The quality of these ingredients will directly affect the taste and texture of the fish-flavored shredded pork.

2. Processing of bean paste.

Bean paste is one of the important seasonings for fish-flavored shredded pork, but it needs to be processed before use. You can chop the bean paste and then add an appropriate amount of oil and stir well, which can make it easier to blend into the sauce.

3. Proportional matching.

When mixing the sauce, pay attention to the proportion of various seasonings. In general, the ratio of sugar and vinegar can be adjusted according to individual tastes, but keep the sweet and sour in moderate; The amount of salt should be in moderation, not too much or too little; At the same time, the amount of bean paste and light soy sauce should also be appropriate, and do not overshadow the flavor of other seasonings.

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.

The recipe of fish-flavored shredded pork juice is 1 gram of salt, chicken essence, 1 gram of white pepper, 8 grams of sugar, 5ml of cooking wine, 4ml of light soy sauce, 6ml of aged vinegar and 2 grams of starch.

Fish-flavored shredded pork is a famous product in Sichuan cuisine, mainly made by stir-frying shredded pork tenderloin with pickled chili peppers marinated in crucian carp, so as to fry the shredded meat to produce the flavor of fish, so it is called fish-flavored shredded pork. Its unique feature is the fish aroma, which is one of the main traditional flavor types of Sichuan cuisine, which is characterized by brown and red color, salty, fresh and sweet and sour, and rich onion, ginger and garlic. Whether the fish-flavored shredded pork is good or not, the fish-flavored shredded pork juice formula plays a very important role.

The specific method is to cut the green onion into cubes, wash the tenderloin and cut it into shreds, add salt and cooking wine and mix well, then add water starch, soak ginger and shredd, chop the pickled pepper, and mince the garlic. Then adjust the sauce, the oil spine is warmed to 7 into heat, pour the shredded meat quickly and slippery, remove the drain, leave the bottom oil and add bean paste, pickled pepper, pickled ginger and stir-fry until fragrant, pour in the sauce and shredded meat and stir-fry evenly, increase the green onion and stir-fry evenly.

Summary of tips

The ratio of shredded fish and pork sauce is the key to the success of this dish, the ratio of vinegar, sugar, light soy sauce and starch is about 4 to 3 to 2 to 1, and the water and cooking wine can be adjusted according to the amount of the dish. Therefore, for meat dishes with sweet and sour taste, shredded meat must be marinated with a little salt in advance to add a little salt to the bottom taste, so that the finished dish can be sweet but not greasy.

After adding egg white and starch when marinating shredded meat, you must fully stir it in the same direction until it is completely absorbed, and the shredded meat can be stuck to your hands, otherwise it will be easy to depulp after getting out of the pot. The chopped green onions should be put before they come out of the pot, and the heat should be turned off after stir-frying a few times, so as to retain the aroma of the green onions. In this way, a delicious dish of fish-flavored shredded meat is ready, with a rich color and attractive aroma.