How to make fish flavored shredded pork in tomato sauce, how to stir fry fish flavored shredded pork

Material. Shred the asparagus and soak the fungus.

Mince the garlic (more to get out.)"Fishy flavor"To taste), diced tomatoes, fresh shredded meat marinate with shredded green onion and ginger, salt, sesame oil, chicken essence and cornstarch for 15 minutes.

Tomato sauce to taste (slightly more ketchup).

2.Heat the oil, add the shredded meat, quickly fry it, and fry it until it is 7 ripe, and then put it out for later use.

3.Put the oil in the pan again, add the minced garlic when the oil is hot, stir-fry a few times, add the tomato sauce and stir-fry.

4.Pour in the bamboo shoots and fungus shreds. The fungus can be put back later, but I always forget it at the end when I am so busy, so I put it in the pot with the bamboo shoots.

5.After the bamboo shoots are fried until soft, put a tablespoon of sugar, light soy sauce, salt, and chicken essence in turn, and pour in diced tomatoes. Tomato sauce will have a sweet and sour taste if you add sugar, so if the sour taste is not enough, just add a little vinegar to it.

Then pour in the fried shredded meat to let the flavors blend to the fullest.

When it's almost done, you can add some sauce and pour it in, but I omitted this step because I was too troublesome. But look at the finished product I fried, the soup is thick

It's finally done. Hee-hee, recipe 2

Today's main dish is fish-flavored shredded pork, which was originally yesterday's recipe, but I didn't think of tomato sauce, shredded lean meat, green peppers, and coriander, but I found that the coriander fell on other people's vegetable stalls.

Ingredients: half a pound of pork tenderloin, a green pepper, a green pepper, and a small handful of coriander.

Ingredients: soy sauce, vinegar, cooking wine, sugar, salt, tomato paste, starch.

Method: I love to eat and do, but the knife skills are very poor, and the craftsmanship is not refined. So the lean meat is directly bought with shredded meat, and when you go home, you have to cut it yourself, if you cut it yourself, you have to freeze, it's very troublesome, coriander is okay to say, pick the leaves and get everything, green peppers and green peppers are embarrassed, all as thick as fingers, and like my stupid fingers, not like my daughter's slender jade fingers.

Without further ado, there are people who work.

Shred the pork loin (this process is omitted) green pepper and green chili pepper, coriander and ginger. Put the minced garlic in a bowl, add the soy sauce, vinegar, cooking wine, sugar, salt, water and starch and stir well and set aside.

The shredded meat is pinched a few times with starch, so that the shredded meat is smooth in the mouth, the oil pan is heated, when the oil is hot, pour in the shredded meat and stir-fry, when the shredded meat changes color to white, pull it to the side of the pot, add the shredded ginger, put the green pepper, green chili, and coriander into it after the ginger shreds come out, stir-fry over high heat, see that the raw materials have collapsed, add tomato sauce and stir-fry a few times, add the adjusted juice, continue to stir-fry, and see that the soup is slightly viscous and can be out of the pot.

The main thing is to put in the ketchup and the amount to put in. My personal suggestion is: according to the conventional practice of fish-flavored shredded pork, 2 minutes before the pot, according to the specific amount of food in the pot and personal taste, add an appropriate amount of tomato sauce and stir-fry evenly, and the soup can be put on a plate after it is basically dried up.

This is my personal method of making fish-flavored shredded pork in tomato sauce, and I hope I am satisfied.

Boil the shredded pork until eight ripe, pour in the tomato sauce, and then until it is cooked and flavorful.

Sichuan-style fish-flavored shredded pork does not need tomato sauce, only authentic Chongqing soaked sea pepper, green bamboo shoots, carrots, shredded fungus, shallots and shallots, and seasoned with vinegar and sugar and starch.

Sichuan-style fish-flavored shredded pork does not need tomato sauce, only authentic Chongqing soaked sea pepper, green bamboo shoots, carrots, shredded fungus, shallots and shallots, and seasoned with vinegar and sugar and starch. Sichuan-style fish-flavored shredded pork does not need tomato sauce, only authentic Chongqing soaked sea pepper, green bamboo shoots, carrots, shredded fungus, shallots and shallots, and seasoned with vinegar and sugar and starch. Sichuan-style fish-flavored shredded pork does not need tomato sauce, only authentic Chongqing soaked sea pepper, green bamboo shoots, carrots, shredded fungus, shallots and shallots, and seasoned with vinegar and sugar and starch.

Sichuan-style fish-flavored shredded pork does not need tomato sauce, only authentic Chongqing soaked sea pepper, green bamboo shoots, carrots, shredded fungus, shallots and shallots, and seasoned with vinegar and sugar and starch. Sichuan-style fish-flavored shredded pork does not need tomato sauce, only authentic Chongqing soaked sea pepper, green bamboo shoots, carrots, shredded fungus, shallots and shallots, and seasoned with vinegar and sugar and starch.

Ingredients: appropriate amount of lean pork, appropriate amount of winter bamboo shoots, appropriate amount of black fungus, appropriate amount of carrots.

Excipients: appropriate amount of green onion, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of homemade chopped pepper, appropriate amount of broth.

Ingredients: Appropriate amount of salt, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of light soy sauce, appropriate amount of starch.

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1. Prepare materials.

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2. Shred the soaked black fungus, shred the magnolia slices, shred the lean pork, and mince the green onions, ginger and garlic.

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3. Marinate the shredded meat with a little salt, cooking wine and starch. Mix starch, salt, sugar, vinegar, light soy sauce and broth (or water) into a sauce.

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4. Put cold oil in a hot pan, and after the oil is warm, quickly fry the shredded meat and spread it.

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5. Fry until the meat turns white, then use a spatula to put the shredded meat on the side of the pot (or put it out), add homemade chopped pepper, minced garlic and minced ginger to the bottom oil and fry until fragrant.

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6. Stir-fry the shredded meat evenly.

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7. Add the shredded carrots and stir-fry for about a minute.

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8. Then add the magnolia silk and black fungus silk and stir-fry for a while.

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9. Pour in the sauce. When the soup is thick, add chopped green onion and stir-fry evenly.

Tips: Winter bamboo shoots can be bought in fresh packaging, as long as the white calcified substance in the heart of the bamboo shoots is washed, and there is no need to blanch. It's not bad if you don't have it, you can replace it with cocoon white;

When the dried fungus is soaked, add some dry starch to the same bubble, which can help clear the dirty substances on the fungus. It is advisable to soak in warm water before cooking, and the parts that are still condensed together after soaking should not be eaten. Fresh fungus contains toxins and is not edible.

Black fungus has the effect of anticoagulation in a live car, and people with bleeding disorders should not eat it. Pregnant women should not eat more;

Try to use pickled pepper or chopped pepper to make this dish, and it is best not to use Pixian bean paste, which will make the taste of the dish very strong, with the sauce fragrance but not the smell of fish.

Don't add tomato sauce, the red you see is chili oil.

Method 1 The process of making shredded pork with fish flavor (8 photos) 1 Cut the pork into shreds about 7 cm long and cm thick. Winter bamboo shoots and fungus are cut into shreds, and shredded meat is put into a bowl. 2 Put sugar, vinegar, soy sauce, chopped green onion, wet starch and broth in the same bowl (do not mix with shredded meat) and mix into a sauce.

3 On the hot pot on the hot heat, the lard is burned until it is 60% hot, the shredded meat is stir-fried, ginger, garlic and chopped red pepper are added to stir-fry until fragrant, then add winter bamboo shoots and fungus to fry a few times, then cook in the sauce, turn it over a few times.

Method 2: Shredded pork, fish-flavored meat.

1 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 with or without tomato sauce?

No. Heat the oil and a little oil is all you can do. Add green onions, ginger, garlic, dried chili peppers and stir-fry until fragrant, then put in the soul seasoning Pixian bean paste, fry the red oil (this is the key to the brown and red color of the fish-flavored shredded meat), put the vinegar and sugar according to personal taste, and mention it by the way, the normal ratio is generally 1:

1。After all this is done, put the smooth shredded meat and all the prepared ingredients into the pot and keep stir-frying and pulling it is done!

Fish-flavored shredded pork is a soup made of fish-flavored shredded pork that does not need to add tomato sauce, mainly white sugar, cooking wine, white vinegar, etc., and tomato sauce is not a real fish-flavored shredded pork, this sour taste needs to be blended with white vinegar to achieve a real sourness.

Fish-flavored shredded pork should be added with spicy sauce, not tomato sauce, adding tomato sauce will change his taste and it is not delicious.

Sichuan-style fish-flavored shredded pork does not need tomato sauce, you can add Pixian bean paste, and you also need authentic Chongqing pickled sea pepper, green shoots, carrots, shredded fungus, shallots and shallots, and season with vinegar and sugar and starch.

There is no need.

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. Shred the fungus and carrots for later use.

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.

If you add it, it may affect the taste, but if you like ketchup very much, it's up to you.

Fish-flavored shredded pork may not be exactly the same for everyone, and fish-flavored shredded pork can be added with or without tomato sauce.

Fish-flavored shredded pork does not need to add tomato sauce, a bowl of fish-flavored shredded pork juice is made with green onions, ginger, garlic, sweet and sour and vegetarian, according to the taste of the guests, there is no need to add tomato sauce.

Fish-flavored shredded pork is generally added with tomato sauce, and the dishes cooked with fish-flavored shredded pork are more smooth, colorful, and appetizing. Tomato sauce is a popular taste, and fish-flavored shredded meat and tomato sauce can be seasoned and flavored, with both color and flavor.

The fish-flavored shredded pork does not add tomato sauce, but it is not the same in various places, we do not add tomato sauce in the Northeast, and fry it with Pixian bean paste, which is super delicious.

We don't add tomato sauce to <> fish-flavored shredded pork here, but we will definitely add fungus

Don't put tomato sauce when making fish-flavored shredded pork, it's best to put spicy sauce or put some old godmothers in it. Because tomato sauce is not the main thing in making fish-flavored shredded pork. One of the side dishes.

The fish-flavored shredded pork should be added with bean paste, and the tomato sauce has not been added, and the tomato sauce has a sweet and sour taste, which should not be suitable for adding.

When making fish-flavored shredded pork. Well, you can add 1 bit of tomato sauce and that will do. It looks better, with all the color, flavor and flavor.

Generally speaking, there is no need to add tomato sauce to the shredded fish-flavored pork, because the fish-flavored shredded pork is a Sichuan dish, and Sichuan cuisine never uses tomato sauce, but if someone likes it, then when making fish-flavored shredded pork, you can choose to add or not to add it according to your personal taste!

There are some places that need to be added, but we don't need to add it because the ketchup has a sweet taste, and our dishes generally don't add sugar.

No, the side dishes of fish-flavored shredded pork need: Ingredients: 100g of lean pork, 100g of bamboo shoots; 50g of black fungus, 100g of carrots.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of vinegar, appropriate amount of white sugar, appropriate amount of starch, no need for tomatoes or tomato paste.

Fish-flavored shredded pork can be added with tomato sauce because of the sweet and sour taste of tomato sauce. It can make the fish-flavored shredded meat more delicious and delicious. And it can also make the color of the fish-flavored shredded meat more beautiful.

When making shredded fish-flavored pork, you should put some tomato sauce in moderation, first of all, it can enhance the taste, and if the sourness is moderate, it can promote people's taste buds.

Hello, this depends on personal taste, but the authentic method is that you don't need to put tomato sauce, and when you add tomato paste, the taste changes.

When making fish-flavored shredded pork, tomato sauce is put in it, because fish-flavored shredded pork has a sweet and sour taste, as well as a sour and spicy taste.

Shredded pork is a home-cooked dish, so you don't need to put tomato sauce when making this dish, you only need to put pickled peppers and green onions, and the fish-flavored shredded pork fried like this is very authentic.

Tomato-flavored shredded fish-flavored pork is sweet and sour, this flavor is very good, and it goes well with rice. The following is an introduction to the method of stir-frying fish-flavored shredded pork in tomato sauce, I hope you will like it!

Ingredients

400 grams of tenderloin.

2 carrots.

2 green chilies.

Appropriate amount of black fungus.

Excipients

Oil in large quantities. 2 teaspoons of salt.

1 bag of tomato sauce.

Sugar in large quantities. Plenty of minced garlic.

A small amount of liquor. Step 1

1.To prepare the ingredients, shred all kinds of meat and vegetables.

2.Put a little starch on the tenderloin, and then stir-fry it in oil for later use, the tenderloin is very tender, the iron pot is sometimes easy to stick to the pan, and the shredded meat is broken, which is not good-looking.

3.Carrots and black fungus should also be cooked in oil and set aside.

4.The green peppers should also be stir-fried in oil and set aside.

5.Heat the oil in a hot pan and bring the green onion to the pan.

6.Turn off the heat to the minimum, pour in a bag of tomato sauce, add 4-5 tablespoons of sugar, basically the amount of white sugar is quite large, depending on what flavor you like, if you like sour, put less sugar;

7.Put salt to taste, put a small amount of liquor, put a small amount of white water, and the fried tomato sauce is very bright.

8.Pour in all the meat and vegetables that were stir-fried in oil, stir-fry constantly, and turn off the heat until everything is wrapped in sauce, and sprinkle minced garlic on top, I usually use half a head of garlic. Mix well and remove from the pan!

9.It goes well with a bowl of white rice

Tips:

It will be very sour to put only tomato sauce, so it is better to add an appropriate amount of white water to dilute the sauce when stir-frying.

The tenderloin is tender and is best sautéed in a nonstick pan.

You can also put your favorite ingredients in it, such as Japanese tofu, bamboo shoots, shredded potatoes, and white water chestnut.