What ingredients are needed for stir frying with fish flavored shredded pork and how to do it

Recipe for fish-flavored shredded pork.

Ingredients: Pork leg 180g

Pickled pepper 8g, ginger 10g

Garlic 10g green onion a pinch

A little water fungus.

A pinch of carrots (carrots can be replaced with shredded bamboo shoots or lettuce).

10g sugar

Balsamic vinegar (Boryeong vinegar Zhenjiang balsamic vinegar) 10g

Light soy sauce 2g, light soy sauce 3g

Salt 1g, clear broth 10g

Starch Mix well with a spoonful.

Preparation of fish-flavored shredded pork.

Even eating a fish-flavored shredded pork in a restaurant in Sichuan is easy to step on thunder It's better to do it yourself while eating and scolding This time, I deliberately quantified the formula that I usually feel to facilitate your operation: Raw materials: 180g pork leg meat, 8g pickled pepper, 10g ginger and garlic, a little green onion, a little fungus and carrots (carrots can be replaced with shredded bamboo shoots or lettuce). Who told you how to add fish-flavored shredded pork to watercress Step 1

Pork leg shredded fungus and carrots, minced pickled pepper and ginger and garlic The key is to nourish the juice: 10g of sugar, 10g of balsamic vinegar (Boryeong vinegar, Zhenjiang balsamic vinegar) 10g of dark soy sauce 2g of light soy sauce 3g of salt 1g of clear soup 10g of starch and mix thoroughly. If there is Deyang red soy sauce, it is better to directly replace the dark soy sauce and light soy sauce with light soy sauce and fish-flavored shredded pork Step 2

Mix the meat with water starch and 1-2g salt, add raw oil and mix well, this method can lock the moisture to maintain tenderness, and can also appropriately reduce the degree of adhesion when the shredded meat is stir-fried. Starch is best to choose sweet potato starch fish-flavored shredded pork Step 3

Heat the pan with cold oil (rapeseed oil), fry until it is broken, and cook in a little cooking wine. Cooking wine recipe Check the koji album yourself, I'm too lazy to find the practice of fish-flavored shredded pork Step 4

Set aside the shredded meat, and soak the minced ginger and garlic pepper over medium-low heat until the oil is red and bright Step 5

Then keep the shredded meat on the side, stir-fry the carrots and fungus shreds until they are broken, and add about 1g of salt to the vegetables. Then add the sauce before cooking, mix well, and add the shredded pork with green onion and fish flavor before the pot Step 6

Pork,,Wet starch,,Pepper,,Fungus,,Potatoes,,Carrots, 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.

Put sugar, vinegar, soy sauce, chopped green onion, wet starch and Chubao stock in the same bowl (not mixed with shredded meat) and mix into a sauce.

Wok on the hot fire, under the lard to burn until 60% hot, under the shredded meat to stir-fry, add ginger, garlic and chopped soaked red pepper to fry the fragrance, then add winter bamboo shoots, fungus to fry a few times, and then cook in the sauce, turn over a few times.

250 grams of lean pork, 150 grams of green peppers, 100 grams of winter bamboo shoots, 30 grams of water fungus Shredded meat, pay attention to the shredded meat to cut along the shredded meat, do not cut the shreds, pork is different from beef, add a little starch after cutting and stir evenly for later use; Shred the green peppers, winter bamboo shoots, and fungus separately for later use. Finely chop the green onion, ginger and garlic, put it in a bowl, add sugar, vinegar, soy sauce, starch, and a little water to make the juice. Put oil in the pot, burn until six mature, the shredded meat is scattered, and after the shredded meat changes color, add green peppers, winter bamboo shoots, and shredded fungus to stir-fry together.

Cook in the underjuice and stir well over high heat to remove from the pan. Tips:

1.When thickening the sauce, pay attention to taste it according to your taste, some people like to be a little sour, and some people like to be a little sweeter.

2.Garlic must not be missing, and the fish flavor is mostly due to the credit of garlic.

Buy a bag of fish-flavored spices and you're good to go.

1.Wash and shred the tenderloin, add 2 grams of salt, 10 grams of cooking wine, 3 grams of chicken broth and marinate for 10 minutes.

2.Wash and shred the winter bamboo shoots and carrots, shred the soaked fungus, wash the green peppers, remove the stems and fascia, and cut them into shreds for later use.

3.Add water to the pot, bring to a boil over high heat, put in the shredded winter bamboo shoots, blanch the fungus shreds, and remove them for later use.

4.Wash the green onion, ginger and garlic, melt the ginger and garlic, and chop the green onion.

5.Take a small bowl, add 15 grams of starch and a little water, mix into water starch and set aside.

6.30 grams of salad oil under the pot to cover the hail tank, burn the oil over high heat until 7 into the heat (that is, 7 into the heat when the oil surface has a large amount of green smoke), put in the marinated shredded meat, stir-fry quickly, and put it out when the shredded meat turns white.

7.Continue to heat with the remaining oil, heat the oil to 7 over high heat, put in 15 grams of bean paste Hongtong, stir-fry the red oil, add the green onion, ginger and garlic foam, and set aside a part of the green onion. Add 3 grams of salt, 3 grams of monosodium glutamate, 10 grams of sugar, 5 grams of pepper, 10 grams of dark soy sauce, 10 grams of light soy sauce, after the sugar melts, put 10 grams of balsamic vinegar, add a little water, pour in the adjusted water starch, and start to boil the juice.

8.Stir-fry over high heat to bring out the fragrance, and add the fried shredded meat.

9.Add the blanched bamboo shoots, fungus, carrots, and green peppers, and continue to stir-fry evenly to remove from the pot. Sprinkle some chopped green onions, and a delicious, colorful, and fragrant fish-flavored shredded pork will be displayed in front of everyone.

It is necessary to pay attention to the combination of seasonings and the choice of meat quality. Pay attention to the combination of seasonings, such as soy sauce, vinegar, starch, etc. For the choice of meat quality, the tenderloin is generally chosen, and the dish is more tender.

The shredded meat should be cut evenly, the code flavor should be accurate, the fish flavor should be proportional, the feeding sequence should be strictly controlled, and the action should be fast to ensure the quality of the finished dish.

If you want to make the fish-flavored shredded pork, first of all, the meat should use tenderloin, so that the meat tastes more tender, and when adjusting the sweet and sour sauce, there should be more vinegar, and the taste will be more sour.

If you want to do a good job of fish-flavored shredded pork, you must pay attention to this, sweet, sour, spicy and salty, the four flavors are consistent, and the ginger, garlic and onion flavors are prominent.

It should be noted that the heat must not be too large, and an appropriate amount of bean paste must be added in the early stage.

The main ingredient of this dish is pork, and the auxiliary ingredient is pickled pepper, so that the fish flavor can be fried. The selection of pork should be 30% fat, 70% lean pork cut and fried smoothly, so that the texture of the shredded meat is fresh and tender. The finished dish is ruddy in color, tender in meat, fresh in quality, and rich in fish flavor.

Method 1: 1Cut 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. Fish-flavored shredded pork.

2.Put sugar, vinegar, soy sauce, chopped green onion, wet starch and broth in the same bowl (not mixed 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: 1Cut 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.

Method 3: Ingredients: 250 grams of lean meat, 70 grams of water fungus, half a carrot, 30 grams of pickled pepper, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch.

Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence.

Method: 1 Wash and cut the lean meat into thick strips, put it in a bowl, add salt and water starch and mix thoroughly.

2 Wash the green onions, ginger and garlic, and cut into shreds for later use.

3 Shred the fungus and carrots and set aside.

4 Mix sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, minced ginger, minced garlic, broth, fish bone meal, water and starch into fish sauce.

5 Put oil in the pot, boil to 50% hot oil, pour in the shredded meat, fry and then add the pickled pepper, when the fry is excellent, then pour in the fungus, carrot shreds and fish sauce, and stir-fry a few times.

Characteristics: red and bright color, sour, spicy, salty and sweet.

The chef knows a thing: when cutting shredded meat, the knife skills should be rigorous, the thickness and length should be appropriate, and the knife should not be connected.