Why didn t you make the shredded pork with fish flavor? Be more comprehensive

Version 1: Raw Materials].

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, 10 grams of 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 chopped 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.

Version 2: Recipe Ingredients:

350 grams of pork. 100 grams of water hair orchid slices, 25 grams of water hair fungus, and 15 grams of pickled chili peppers. 3 grams of salt, 5 grams of ginger, 10 grams of garlic, 10 grams of green onions, 50 grams of vegetable oil, 10 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of monosodium glutamate, 25 grams of soybean flour.

Production process: Cut the pork into shreds about 7 cm long and cm thick, add salt and water bean flour and mix well. Wash the orchid slices and fungus, cut them into shreds, soak the red pepper and chop them finely; Finely chop the ginger and garlic, and cut the green onion into flowers. with soy sauce.

Vinegar, sugar, monosodium glutamate, soybean flour, fresh soup, salt mixed into a sauce. Put the wok on the fire, heat the oil (about 180), fry the shredded meat, soak the chili, ginger and minced garlic to stir-fry until fragrant, and then put it in. Stir-fry the fungus, shredded orchid slices and chopped green onions, cook in the sauce, quickly stir up the pot and put it on a plate.

Version 3: Ingredients: 200 grams of lean pork, 20 grams of Sichuan pickled chili peppers (bean paste, chili paste are available), 20 grams of sugar, 15 grams of vinegar, 15 grams of soy sauce, 1 gram of refined salt (used twice), 1 gram of monosodium glutamate, 15 grams of cooking wine, 25 grams of water starch (used twice), 100 grams of cucumber (magnolia slices, persimmon peppers, etc.), 50 grams of water fungus, 50 grams of green onions, ginger and garlic, 50 grams of peanut oil.

Production: 1Cut the meat into 3 cm long strips and slurry with a pinch of salt and starch.

Shred the cucumber, mince the green onion, ginger and garlic. Set aside the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate, and water starch. 2.

Heat the pot, put the oil in the pot, fry the shredded meat in the pot, and then stir-fry the pickled chili pepper (chop fine), ginger and garlic in the pot, wait for it to come out of the fragrance, and then put the cucumber and mushroom in, fry slightly, cook in the right juice and green onion, and fry well.

Ingredients: 200 grams of lean pork, 50 grams of slices of magnolia, 25 grams of fungus (shredded lettuce commonly used in Sichuan), 25 grams of green onions, 15 grams of garlic (about 3 cloves), 10 grams of ginger, 25 grams of pickled red pepper, 1 gram of salt, 15 grams of sugar, 5 grams of vinegar, 1 gram of soy sauce, 50 grams of broth (or water), 25 grams of wet starch, 100 grams of cooking oil.

Method: 1. Soak the fungus in warm water, shredd, shredded magnolia slices, shred lean pork, chopped green onions, minced garlic and minced ginger.

2. Marinate the shredded meat with a little salt and 10 grams of wet starch 3, and stomp the soaked red pepper into minced pieces.

4. Mix 15 grams of wet starch, salt, sugar, vinegar, soy sauce and broth into juice 5, heat the pot, add oil, pour in shredded meat and stir-fry.

6. Add minced red pepper, minced garlic and minced ginger and stir-fry until fragrant.

7. Add shredded fungus and magnolia and stir-fry a few times 8, pour in the sauce and chopped green onion and stir well.

Teach you how to make fish-flavored shredded pork simple and delicious.

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

Detailed teaching of fish-flavored shredded pork, come and learn it together, remember to collect it!

Fish-flavored shredded pork is so delicious and simple at home.

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

A home-cooked recipe for shredded fish-flavored pork.

Ingredients: 250 grams of lean meat.

Black fungus 50 grams.

Carrots 50 grams.

40 grams of pepper.

20g bean paste.

20 grams of sugar.

Vinegar 20 grams.

Soy sauce 15 grams.

15 grams of cooking wine.

1 gram of salt, for pulp meat.

Water starch 10 grams.

20 grams of water.

Onion, ginger and minced garlic to taste.

Method: Shred the carrots, wash the green peppers, remove the stems and cut into shreds, and tear the fungus into small pieces for later use.

Wash and shred the lean meat and marinate with salt, pepper, cooking wine, egg whites, and starch for 10 minutes.

A spoonful of bean paste, mince the green onion, ginger and garlic.

Take a small bowl and mix it with sugar, balsamic vinegar, cooking wine, salt, soy sauce, a small amount of water, and water starch to form a sauce. Because the bean paste is very salty, don't put salt if the mouth is not heavy!

Sit in the pan and pour the oil, cut the pulped meat into the pot, and fry until the shredded meat turns white and move it to the plate for later use!

Put a little oil in the original pot, and the carrots are not easy to fry twice, then pull them aside, and fry them in the bean paste until fragrant with red oil!

Stir-fry the shallots, ginger, garlic and other ingredients together!

Stir-fry the shredded meat together!

The last step is to pour in the mixed small bowl of juice and stir-fry evenly, and remove from the pan!

The fish-flavored shredded pork is finished (

Tips: The shredded meat of this dish must be cut vertically, along the lines of the meat, and the shredded meat is also much more beautiful.

There are also many children's shoes who ask about the precise sauce: I cook by feeling the ingredients, so I bought a kitchen to weigh it:

20 grams of sugar, 20 grams of rice vinegar, 15 grams of cooking wine, 15 grams of soy sauce, 20 grams of bean paste, 10 grams of water starch, 20 grams of water, this is the amount I usually use, (I do it every time the amount is relatively large, usually with meat in more than half a catty, plus ingredients are basically the tip of the plate, if the main ingredient is not large, then the seasoning also needs to be reduced, do not change a layer!)

<> "Ingredients: Shredded tenderloin. Shredded carrots. Black fungus silk. Shredded lettuce.

Steps to touch the orange body:

1. Prepare the fish-flavored sauce: 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of bean paste, 1 tablespoon of oyster sauce, 1 tablespoon of starch, 1 tablespoon of sugar, half a bowl of water and stir well;

2. Marinate shredded pork: Add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of round starch and a little salt to the shredded meat, grasp and marinate for 10 minutes;

3. Stir-fry the minced garlic in hot oil, put in the marinated meat and fry it until it changes color and despise, pour in the fish-flavored sauce, pour in the shredded vegetables after the sauce boils, stir-fry evenly, and the soup will be viscous after a few minutes.

1. Shred all the materials first.

2. Put two ginger slices in the shredded meat, add 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of oil, 1 tablespoon of starch and 1 teaspoon of salt, grasp well and marinate for a while.

3. Mix the fish sauce again: 4 spoons of balsamic vinegar, 3 spoons of sugar, 2 spoons of light soy sauce, 1 spoon of starch, stir well.

4. Heat the oil, add the shredded meat and stir-fry until it changes color.

5. Add 1 tablespoon of bean paste and stir well.

6. Add shredded carrots, shredded fungus, shredded green peppers, and dried chili peppers and stir-fry a few times.

7. Pour in the fish sauce and stir-fry evenly.

8. Add the shallots before cooking.

Fatty and lean pork, fungus, bamboo shoots, green peppers, carrots, pickled peppers, green onions, ginger, garlic, sugar, vinegar, salt, dark soy sauce, light soy sauce, starch.

1. Cut the pork into thin strips, add salt, sugar, starch and oil and mix well;

2. Shred bamboo shoots, fungus, green peppers and carrots. Green peppers and carrots are used for color matching, as long as a little is enough;

3. Cut green onions, ginger, garlic and red pickled peppers, and the amount of ginger should be larger;

4. Adjust half a bowl of fish sauce for later use, and prepare salt, sugar, vinegar, dark soy sauce, light soy sauce, starch and broth;

5. Stir-fry the meat in a hot pan with hot oil. Put more oil, one time to put enough;

6. Pull the shredded meat to the side, add green onions, ginger, garlic and red pickled peppers, and bake until fragrant. Stir-fry with shredded meat and set aside;

7. Stir-fry bamboo shoots, fungus, green peppers and carrots with the bottom oil of the original pot;

8. Stir-fry until the fungus fryer and add salt. Taste;

9. Next, pour the shredded meat back into the pot;

10. Mix and fry with the fish sauce, quickly turn it evenly and get out of the pot.

Ingredients: lean pork, slices of magnolia, fungus, green onion, garlic, ginger, pickled red pepper, salt, sugar, vinegar, soy sauce, broth (or water), wet starch, cooking oil.

1. Soak the fungus in warm water, shred the magnolia slices, shred the lean pork, chop the green onion, mince the garlic and mince the ginger;

2. Marinate the shredded meat with a little salt and 10 grams of wet starch;

3. Stomp the soaked red pepper into the end;

4. Mix 15 grams of wet starch, salt, sugar, vinegar, soy sauce and broth into juice;

5. Heat the pot, add oil, pour in the shredded meat and stir-fry;

6. Add minced red pepper, minced garlic and minced ginger and stir-fry until fragrant.

7. Add fungus silk and magnolia silk and stir-fry a few times;

8. Pour in the sauce and chopped green onion and stir well.

Ingredients: pork loin, chili pepper, bamboo shoots, carrots, fungus, red pickled pepper, vinegar, light soy sauce, cooking wine, sugar, salt, pepper, egg white, water starch, green onion, minced garlic, ginger.

1. Cut the soaked fungus, peppers, carrots and winter bamboo shoots into shreds, and mince the green onions, ginger and garlic;

2. Cut the tenderloin into shreds, marinate it in advance with cooking wine, pepper, a little salt, water starch and egg white, and add oil to grasp the ginger evenly;

3. Vinegar, soy sauce, sugar, starch, salt, chicken essence, water, minced ginger and minced garlic are mixed into a bowl of juice and set aside;

4. Heat the pot, put a small amount of oil, and then smooth the meat and put it out when it changes color;

5. Stir-fry the side dishes again and set aside;

6. Leave a little base oil in the pot, stir-fry the chives, ginger and minced garlic, add the red pickled pepper and stir-fry the fragrance and red oil;

7. Stir-fry the shredded meat quickly;

8. Immediately add the rest of the side dishes, stir-fry a few times, cook into the prepared bowl juice, quickly stir-fry evenly, and then you can start the pot.

Fish-flavored shredded pork. Method: Cut the pork into shreds about 7 cm long and cm thick. Magnolia slices and fungus are cut into shreds, put into a bowl with shredded meat, and add fish-flavored shredded pork seasoning.

2 On the wok on a hot fire, the lard is burned until it is 60% hot, the shredded meat is stir-fried, ginger, garlic and chopped red pepper are added to fry the fragrance, then add magnolia slices and fungus and fry a few times, then cook in the sauce, turn it over a few times.

This approach is well suited to the fast pace of today's society.

Fish-flavored shredded pork is one of the most classic home-cooked representative dishes of Sichuan cuisine, in fact, the foundation of fish-flavored shredded pork is home-cooked, but it is a pity that now too much attention is paid to fancy and more and more lacking homely intimacy, more and more optimistic, but the taste is getting worse and worse.