What is the ratio of sweet and sour shredded fish flavored pork?

Fish-flavored shredded pork:

Ingredients: 200 grams of lean pork.

Ingredients: 30 grams of fungus, 50 grams of choy sum.

Seasoning: 10 grams of soy sauce, 8 grams of vinegar, 15 grams of sugar, 10 grams of cooking wine, 15 grams of green onions, 8 grams of ginger, 8 grams of garlic

10 grams of bean paste, 3 grams of monosodium glutamate, 5 grams of salt, 5 grams of starch, 80 grams of lard, 1 egg.

Preparation: 1. Cut the pork into thin strips, add salt, 3 grams of cooking wine, 2 grams of soy sauce, egg liquid, and 2 grams of starch and starch.

2. Shred the fungus and choy sum. Minced green onions, ginger and garlic.

3. Put soy sauce, vinegar, sugar, cooking wine, monosodium glutamate, and starch into a bowl and mix into a sauce. Place the bean paste with hot sauce.

Mince. 4. Put the wok on the fire, add lard to heat, put the shredded meat and the bean paste into the pot and stir-fry together, fry until the shredded meat 8 is ripe and the red oil is out, add the green onion, ginger and garlic and fry slightly, pour in the sauce, and push it with a hand spoon.

Shredded meat to hang the juice evenly, add the fungus and choy sum and stir-fry until cooked and put on a plate.

Description: This dish is Sichuan flavor. Salty, spicy, sweet and slightly sour, with a fishy flavor and rich color. Cook the sauce evenly.

Hang on shredded meat to make the dish red and bright.

Shred the red and green peppers, cut the meat into shreds, add refined salt, vinegar and sugar to thicken, fry the shredded meat, add the ingredient sauce, and stir-fry out of the pan.

Generally, it is 1 to 1, and it is more certain to take a bowl and put sugar first, and the vinegar just submerges the sugar.

You can't cook when you see it, it's called shredded pork, it's not your fish.

The proportions are based on your own preference.

The ratio of sweet and sour to shredded fish and shredded meat is 2 to 1. For example, if you put 2 spoons of sugar, you need to put 1 spoon of vinegar, and remember not to add too much spice, otherwise it will be very greasy. In addition, the marinated pork needs to be put in an oil pan and fried again, and then stir-fried with the oil of the fried pork, which is more fragrant.

If you want the soup to be thicker with fish-flavored shredded pork, you need to thicken it with water starch at the end. <

The ratio of sweet and sour to shredded fish and shredded meat is 2 to 1. For example, if you put 2 tablespoons of sugar, you need to put 1 tablespoon of vinegar, and remember not to add too much seasoning, otherwise it will be very greasy to eat. In addition, the marinated pork needs to be fried in an oil pan first, and then the boiler stir-fry the stuffy pork in oil, which is more fragrant.

If you want the soup to be thicker with fish-flavored shredded pork, you need to thicken it with water starch at the end.

The ratio of sweet, sour and salt of fish-flavored shredded meat is: 2, and the specific method is as follows:

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

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

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

4. 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.

5. Sit in the pot and pour the oil, cut the pulped meat into the pot, 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 it is not easy to fry the carrot twice, then take it to the side, and fry the red oil in the bean paste.

6. Stir-fry the shredded meat together.

7. In the last step, pour in the mixed small bowl juice and stir-fry evenly, and remove from the pot.

There are many ingredients for fish-flavored shredded pork, such as bean paste, soy sauce, chili, etc. So, what vinegar is used for shredded fish-flavored pork? White vinegar or aged vinegar?

What vinegar to use for fish-flavored shredded pork.

Roasted fish-flavored shredded pork is delicious with white vinegar or aged vinegar. Because the taste of these two vinegars is basically the same after burning. If it is a cold salad, then there is a difference between white vinegar and aged vinegar, both in color and taste, and the nutritional value is the same.

What kind of vinegar is used for space fish-flavored shredded pork White vinegar or aged vinegar are delicious.

The proportion of sweet and sour soy sauce in fish-flavored shredded pork.

First of all, look at the taste, the taste is relatively light, and the soy sauce is colored.

Just one-third of a scoop and melt with water! Then put three spoons of sugar, three spoons of vinegar, and a little starch (don't put too much water to become a little changed)! Don't put cooking wine will change the taste of the meat, fry the chili pepper with dry pepper, if you don't eat spicy, use the bean paste to add oil and stir-fry until the bean paste is fragrant!

What kind of vinegar is used for space fish-flavored shredded pork White vinegar or aged vinegar are delicious.

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

Ingredients: 150 grams of lean pork, 6 grams of soy sauce, 2 grams of refined salt, 8 grams of vinegar, 10 grams of sugar, 60 grams of chopped green onions, 3 grams of ginger rice, 5 grams of garlic, 20 grams of soaked red pepper, 4 grams of cooking wine, appropriate amount of soybean flour, 65 grams of salad oil.

Production: 1. Remove the fascia of the pork and cut it into large slices of about centimeters, roll the meat slices into a cylinder, cut them into shredded meat as thick as matchsticks with a knife, add 1 gram of salt, cooking wine and a little water in the bowl and grasp it well, and then put in the soybean flour to grasp it evenly and starch it.

2. Hook sugar, soy sauce, salt and vinegar into a bowl, add a small amount of water and soybean flour to make a sauce and set aside.

3. Put oil on the pot on the fire, put the shredded meat with the starch code flavor into the pot when it is hot to five or six percent, quickly fry it with a spatula, fry it until the shredded meat stretches and is white, stir-fry the chili pepper and ginger rice until fragrant, that is, put in the garlic to fry the fragrance, then add the green onion and pour in the adjusted sauce; Stir-fry with a spatula until the dish is tight and bright, and add a few drops of vinegar.

Food is a restraint. Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, mutton liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef.

It is not advisable to drink a lot of tea after eating pork.

Bamboo shoots should not be eaten with lamb liver.

Fungus should not be eaten with snails, pheasants, and wild ducks.

Eggs should not be boiled with sugar. Avoid undercooked or boiled eggs.

When people arrive in summer, their appetite will deteriorate a lot, and they always feel that there is no taste in what they eat. Because the fish-flavored shredded pork is eaten with rice, there is really nothing to say, and the vegetables in the fish-flavored shredded pork are also very nutritious. Lettuce, fungus shredded, green onion chopped, ginger and garlic 1:

2. Cut the minced pork, shred the pork along the grain, add soy sauce and cooking wine to color and remove the fish, marinate for 5 minutes, set aside to adjust the fish flavor: sugar and vinegar 1:1, add pepper, cornstarch, salt, a little monosodium glutamate and broth, mix thoroughly.

<> marinate the shredded meat with a little salt and starch for 5 to 10 minutes, and mix the starch, salt, sugar, vinegar, light soy sauce, and broth (or water) into a sauce; [5]3.Heat the pan with cold oil, after the oil is warm, quickly fry the shredded meat and spread it; Boiled peanut oil until it is 60% hot, stir-fry the chili pepper to wait for the red oil, sprinkle in the chili powder, put in the shredded meat and stir-fry, when the dish will be cooked, pour the juice mixed in the small bowl into the pot and mix evenly, pour in sesame oil.

Heat the oil, first add shredded meat and fry until it changes color and set aside, the original pot, add minced green onion and garlic, a spoonful of Pixian bean paste to fry the red oil, add green pepper fungus and carrots and fry soft, add shredded meat, add sauce, and fry until thick. Heat the pan with cold oil, after the oil is warm, quickly fry the shredded meat and spread it; Fry until the meat turns white, then use a spatula to pluck the shredded meat on the side of the pot, add homemade chopped pepper, minced garlic and minced ginger to the bottom oil and fry until fragrant, and stir-fry the shredded meat evenly.

Sprinkle cooking wine and starch on the meat, pour a little oil, pour the oil and meat into the pot and scatter it, start another pot, put a little oil, add green onions, ginger, minced garlic and other ingredients and fry together. Wash the tenderloin and cut it into shreds, you can choose a small tenderloin (kidney willow) if the heat is not well controlled, add cooking wine, egg white, starch, a small amount of salt, grasp and mix evenly, add an appropriate amount of cooking oil, grasp and mix evenly and marinate for 20 minutes. Shred green peppers, fungus and carrots for later use.

Everyone must be able to understand that the essence of this fish-flavored shredded pork is in his seasoning, the seasoning is well adjusted, and the taste of fish-flavored shredded meat is definitely not bad. Then today, Brother Pan will teach you how to make this home-style version of delicious fish-flavored shredded pork, so that you can show your hands at home.

The function of white sugar is to improve freshness, and the vinegar, I think the effect of vinegar is appetizing in it, and the fish-flavored shredded meat will be more delicious than usual, and it is a day to enjoy food.

Aged vinegar can remove the fishy smell of pork, and white sugar has the effect of improving freshness, so the dishes that come out of this way are not only delicious, but also have a high appearance, so the color and flavor are complete.

The difference between the two of them is to enhance the umami and increase the sweetness, so that the taste is better, so the ratio of the two of them will be chosen, so that the fish-flavored shredded meat will taste good.

First of all, aged vinegar can play a role in improving freshness, and it can also mask the fishy smell. White sugar can play a role in improving freshness, can make fish-flavored shredded meat more delicious, and the sweetness is also very moderate.

Aged vinegar can remove the fishy smell of shredded meat, while white sugar can make the color brighter, so that there will be a food with both color and flavor.