Is it good to have winter bamboo shoots in fish flavored shredded pork, and what kind of bamboo shoo

Well cooked ! Here's a simple tutorial on how to make it delicious.

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

Appropriate amount of green onion, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of homemade chopped pepper, appropriate amount of broth (or water).

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

Step 1Prepare the materials.

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

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

4.Heat the pan with cold oil, and when the oil is warm, quickly stir-fry the shredded meat.

5.Stir-fry until the meat turns white, then use a spatula to pluck 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 stir-fry until fragrant.

6.Stir-fry the shredded meat evenly.

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

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

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

Tips for making fish-flavored shredded pork.

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.

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 too much.

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.

I haven't done that, but I can't feel familiar.

Fish-flavored shredded pork is winter bamboo shoots, and the specific method is as follows:

Preparation of fish-flavored shredded pork.

Health benefits. Winter bamboo shoots: invigorate blood and dispel blood stasis.

Fungus: Stops bleeding.

Carrots: Promote blood circulation and eliminate blood stasis.

Pork loin 300 grams.

40 grams of bamboo shoots

Fungus 100 grams.

Carrots 100 grams.

50 grams of chili peppers.

Green onion 10 grams.

Ginger 10 grams.

10 grams of garlic.

Salt 5 grams. 15 grams of bean paste.

Chicken broth 3 grams.

10g dark soy sauce.

Light soy sauce 10g.

Balsamic vinegar 10 grams.

MSG 3 grams.

Pepper 5 grams.

10 grams of boiled wine.

10 grams of sugar.

Starch 15 grams.

Steps: 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.

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.

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.

Wash the green onion, ginger and garlic, mince the ginger and garlic, and chop the green onion.

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

Put 30 grams of salad oil in the pot, heat the oil to 7 hot (that is, 7 hot 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.

Continue to heat with the remaining oil, heat the oil to 7 over high heat, add 15 grams of bean paste, stir-fry the red oil, add the green onion, ginger and garlic foam, and set aside a part of the chopped 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.

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

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 shredded fish-flavored pork will be displayed in front of the big hail stove.

Tips: The pork is cut along the silk source potato, and if the meat is not easy to cut, it can be frozen to semi-hard.

Most of the bamboo shoots in the authentic fish-flavored shredded pork are winter bamboo shoots, and you can also use spring bamboo shoots, canned bamboo shoots, thunder bamboo shoots, etc.

Cooking fish-flavored shredded pork to eat winter bamboo shoots, winter bamboo shoots have a unique taste, and they are always crispy and tender to eat, while in fish-flavored shredded pork, the taste of shredded meat is relatively soft, and together with crispy and tender winter bamboo shoots, it just forms a sharp contrast, and it can also play a certain role in relieving greasyness.

The color of the bamboo shoots themselves matches the main color of the fish-flavored shredded pork dish. The overall color of the fish-flavored shredded meat is red, and its main ingredients are made of brown-red shredded meat, black-red fungus, and green-red green onions, all of which are very individual, and the white of winter bamboo shoots is the natural color, which can be more colored, and it is easier to show the characteristics and characteristics of the dish.

Fish-flavored shredded pork belongs to Sichuan cuisine, is a characteristic dish of Sichuan Province, China, mainly to soak chili, sugar, vinegar, shredded tenderloin as raw materials, and then add garlic, vinegar, sugar, oyster sauce and other seasonings to stir-fry it, its taste is very special, sweet and sour.

Most of the bamboo shoots in the authentic fish-flavored shredded pork are winter bamboo shoots, which will make the taste of the whole dish better, in the absence of winter bamboo shoots, you can also use spring bamboo shoots, canned bamboo shoots, thunder bamboo shoots, etc., in the absence of bamboo shoots, some restaurants will also use coconut white instead, but the taste will be worse. Winter bamboo shoots have a crisp and tender taste, which can contrast with the texture of the meat, and it is also more colorful.

Cooking fish-flavored shredded pork to eat winter bamboo shoots is set in a long practice, the taste of winter bamboo shoots is unique, and it will always taste crisp and tender, while in the fish-flavored shredded meat, the taste of shredded meat is relatively soft, and the crisp and tender winter bamboo shoots together just form a sharp contrast, and it can also play a certain role in relieving greasyness.

The color of the bamboo shoots themselves and the main color of the fish-flavored shredded pork dish are consistent and closed. The overall color of the fish-flavored shredded meat is red, and its main ingredients are brown-red shredded meat, black-red fungus, and green-red green onions, all of which are very individual, while the white of winter bamboo shoots is the natural color, which can be more colored, and it is easier to reflect the characteristics and characteristics of the dish.

Fish-flavored shredded pork belongs to Sichuan cuisine, is a characteristic dish of Sichuan Province, China, mainly with pickled chili, sugar, vinegar, shredded tenderloin as raw materials, and then add garlic, vinegar, white sugar, oyster sauce and other seasonings to stir-fry, its taste is very special, sweet and sour, the fragrance of green onions, ginger and garlic is obvious, and it is a must to eat with rice.

The winter bamboo shoots inside the fish-flavored shredded pork are fresh, and the preparation is as follows:

Method:1Shred the pork loin and soak it in cold water until it soaks in bloody water, while the black fungus is soaked in warm water.

2.Add cooking wine, starch, salt, and a small amount of vegetable oil to the shredded meat and marinate for half an hour.

3.Shred the carrots, bamboo shoots, and black fungus and set aside.

4.Mix the fish sauce: mince ginger, shallots and garlic, add 1 tablespoon of salt, 1 tablespoon of starch, 3 tablespoons of soy sauce, 4 tablespoons of sugar, 4 tablespoons of vinegar and 5 tablespoons of water and mix thoroughly.

5.Heat oil in a hot pan and stir-fry over high heat until the shredded meat turns white.

6.Turn the heat to medium and add the Pixian bean paste and stir-fry the red oil.

7.Pour in the carrots, bamboo shoots, and black fungus shreds and stir-fry over high heat until cooked.

8.Pour in the prepared fish sauce, stir-fry evenly for about one minute, and then remove from the pan.

Ingredients: pork tenderloin (250 grams) Accessories: bamboo shoots (100 grams) Fungus (water hair) (50 grams) Eggs (50 grams) Seasoning:

Pickled pepper (10 grams) Green onions (10 grams) Ginger (10 grams) Garlic (5 grams) Cooking wine (10 grams) Vinegar (5 grams) Salt (3 grams) Soy sauce (5 grams) White sugar (10 grams) Monosodium glutamate (2 grams) Starch (peas) (5 grams) Peanut oil (20 grams) Production process 1Shred green onions, ginger, garlic, bamboo shoots, pickled peppers, and fungus; 2.Cut the pork tenderloin into shreds, add cooking wine, monosodium glutamate, refined salt, egg white, and wet starch and stir well; 3.

Add oil to the pot and cook until it is hot, put the shredded meat in, use chopsticks to disperse, and remove the oil when the meat turns white; 4.Add a little oil to the pot and heat it, add shredded green onions, shredded ginger, shredded garlic and pickled pepper to stir until fragrant, add refined salt, cooking wine, vinegar, 50 grams of broth, monosodium glutamate, sugar, shredded bamboo shoots, shredded fungus, shredded meat, and stir-fry evenly. Answer addendum: Boil it in water and cook it.

Outside, the hotel is made of soaked bamboo shoots.

Shred bamboo shoots, add shredded fungus, shredded meat, shredded carrots, and chop peppers.

How to make fish-flavored shredded pork with spring bamboo shoots.

1. Peel off the shells of the spring shoots, cut off the old roots, pat loose them with the back of the knife and cut them into sections.

2. Shred the pork tenderloin, marinate with light soy sauce, sugar, cooking wine and pepper for 10 minutes. Then heat the oil in a pan, stir-fry the minced garlic, pour in the shredded meat and stir-fry for 2 minutes, put the shredded meat and set aside.

3. Wash the pot again, pour in the appropriate base oil, pour in the spring bamboo shoots and stir-fry after the oil is warm;

4. Stir-fry for 2 minutes, add soy sauce, salt and sugar to taste; Then add the shredded meat and an appropriate amount of water, simmer for about 5 minutes on medium heat until the soup is dried and flavored, and sprinkle some chives.

Material. Bamboo shoots.

Black fungus tenderloin.

Red pepper, green onion, ginger and garlic.

Light soy sauce, aged vinegar, salt, chicken essence.

Starch is a loss-in-law.

Cooking wine method.

1.Shred the tenderloin, add salt, cooking wine, water starch to taste, and make 2In winter, the bamboo shoots are shredded and dismantled, and salted and blanched.

3.Boiled green onions, ginger and garlic in a pot, put the meat silky and smooth, and add shredded bamboo shoots.

4.Pour in the fish sauce (vinegar, light soy sauce, cooking wine, sugar) and stir-fry 5Pour in shredded red pepper and black fungus and stir-fry for a while.

6.Thicken the thickener and reduce the juice over high heat.

7.Add a pinch of salt and chicken essence to taste and remove from the pan.

Generally, green bamboo shoots are used, which will be relatively brittle.