How to make a good home style recipe for Sichuan style lettuce shredded meat

Materials. Ingredients.

1 lettuce. Pork (lean) 250 grams.

1 carrot 2 sprigs.

Accessories. Salt.

1 2 teaspoons.

Scallions. 1 small paragraph.

Sugar. 1 2 teaspoons.

Dried chili peppers. 2 pcs.

Starch. 1 teaspoon.

Pixian bean paste.

1 teaspoon. Sichuan pepper powder.

1 2 teaspoons. Ginger. 1 tablet.

Garlic. 2 petals. Vegetable oil. 2 tablespoons.

King oyster mushroom. 1 small paragraph.

The preparation of shredded pork with Sichuan-style lettuce.

Lettuce and carrots are shredded and set aside, just a little king oyster mushrooms are used, and you can do without them.

Put vegetable oil in the pot, add dried chili peppers and garlic to bring out the fragrance, then stir-fry the shredded meat until it is broken and set aside.

Add some vegetable oil to the pan, add shredded lettuce and carrots and add salt and stir-fry for a while.

Add the fried shredded pork and stir-fry, and finally add a little sugar to enhance the flavor, and it's OK.

1. Stir-fry the marinated shredded pork in peanut oil, don't fry too much.

2. When the pork is 6 ripe, you can put chopped peppers, stir-fry it, then put ginger, green onions, minced garlic, and finally put shredded bamboo shoots and fungus.

3. When boiling again, immediately add soy sauce, vinegar (I use aged vinegar, but any vinegar will do), wine, and chicken essence.

4. Finally, be sure to thicken it with starch. This is very important, and if you want to shine brightly, you must do this step.

Let's see what others have to say.

Stir-fried pork with lettuce is a home-cooked recipe, and the main ingredients are lettuce and pork; The process is stir-frying, and the production is simple.

Ingredients for stir-fried meat with lettuce: lettuce, pork lettuce stir-fried meat Ingredients: ginger, chili lettuce stir-fried meat seasoning:

Salt, soy sauce, chicken essence, oil lettuce fried meat: 1. Wash and slice the lettuce, slice the meat, marinate the lettuce with salt for 2 to 3 minutes, so that the lettuce tastes more crispy, rinse after marinating, drain the water and set aside; 2. Heat the oil in the pot, put the ginger slices, pour in the meat slices and stir-fry over high heat until white; 3. Add some cooking wine, a few less soy sauce and continue to stir-fry for 1 minute; 4. Pour in the lettuce, add some small dried chilies, add salt, and stir-fry over high heat for 2 minutes; 5. Then add some chicken essence to start the pot, isn't it very simple?

Ingredients: shredded fungus, shredded lettuce, shredded meat, egg white, cooking wine, salt, starch, light soy sauce, white vinegar, sugar, chicken essence, pickled pepper, green onion, ginger and garlic, homemade bean paste.

1. Shredded meat with egg whites, salt and cooking wine. Pour oil into the pot, fry the green onion and ginger until fragrant, stir-fry the pickled pepper to make the color, pour the shredded meat and scatter it, the next tablespoon of chili sauce and minced garlic, fry the fish fragrant, the chili sauce is best to use homemade, the color of Pixian bean paste is not good-looking, and it is very salty ......

2. Pour light soy sauce, sugar, and white vinegar into a bowl, and mix well in a ratio of 1:2:2. Put shredded lettuce and fungus in a pot, stir-fry, add a little salt, then pour in the seasoning sauce, chicken essence, and finally thicken the pot.

Lean meat. 300g carrot 1 stalk.

Water-haired fungus. 5 lettuce halves.

Garlic. 2 petals. Ginger. 2 tablets.

Shallots. 1 small handful.

Red pickled peppers. 4 pcs.

Soy sauce (fish sauce).

2 tbsp. Balsamic vinegar (fish sauce).

3 tbsp. White sugar (fish sauce).

3 tbsp. Oyster sauce (fish sauce).

1 tbsp. Cooking wine (fish sauce).

2 tbsp. Water starch.

3 tbsp. The home-cooked practice of fish-flavored shredded pork, how to make the most authentic fish-flavored shredded pork.

Shred carrots, lettuce, and fungus separately. Cut the lean meat into shreds, add a little oil, soy sauce and starch and marinate for 10 minutes.

Finely chop the garlic, ginger slices and green onions, and cut the pickled pepper into pieces for later use.

Mix well with the seasoning of the fish sauce and set aside.

Stir-fry shredded pork in a hot pan with oil. When the color turns white, remove and set aside. Pour another oil and stir-fry the shredded carrots. For about 3 minutes, stir-fry the shredded carrots to one side of the pan and stir-fry the chopped green onions, ginger and garlic and pickled peppers in step 2.

Add the shredded fungus and stir-fry for a while to shredded the meat. Stir-fry for about 1 minute, add shredded lettuce, stir-fry for another 1 minute, and add the fish-flavored sauce. Stir-fry over medium heat first, then reduce the juice over high heat, and finally add starch and sprinkle chopped green onions.

Shredded pork, 1 2 tablespoons of light soy sauce, a little bean paste, a little ginger, 1 2 tablespoons of starch marinated for preparation (the amount is increased or decreased according to the number of ingredients).

Shred carrots and lettuce, soak and shred fungus for later use. (Since the step diagram is added later, there are no lettuce today, so forgive me.) ）

Mix all the spices in the trimmings and set aside. (1 teaspoon sugar, 2 tablespoons of vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of starch, a portion of green onion, ginger, minced garlic, add a little water and mix thoroughly).

Heat the pan with cold oil, first put a part of green onion, ginger, minced garlic, and then add 1 tablespoon of bean paste and stir-fry until fragrant.

Stir-fry the shredded meat.

Push the shredded meat aside or shovel it up, stir-fry the lettuce, carrots and fungus shreds until they are broken, and then mix well with the meat.

Pour the sauce from step 3 into and stir-fry evenly, and reduce the juice over high heat.