What kind of meat do you think should be used to make shredded fish flavored meat?

As long as it is lean meat, such as pork loin and chicken breast, prepare green peppers, carrots, fungus, cut into strips, shred the meat, put in cooking wine, starch, pour in oil, stir well, put in the oil pan and stir-fry, then add the ingredients of green onions, ginger and garlic, and put in shredded meat and bean paste when it is almost cooked.

It should be made with tenderloin, the tenderloin is more tender, and the fish-flavored shredded meat will be more delicious, choose high-quality tenderloin, and make this dish particularly suitable.

I think I should use chicken breast because the chicken breast is very tender, and then the fish-flavored shredded meat is very delicious and has a great texture.

Shredded pork in the making of fish flavor.

When it comes to pork tenderloin, it's definitely used.

In fact, shredded pork with fish flavor is a very well-known Sichuan dish.

Nowadays, this dish must be served in many restaurants, but people will see that the fish-flavored shredded pork made in many restaurants is not very authentic. So if we need to eat authentic shredded fish-flavored pork, then I think we can consider going for some Sichuan food, because only authentic Sichuan chefs can use some Sichuan-flavored condiments to make authentic shredded fish-flavored pork.

Many chefs often don't make the dish of shredded pork with fish flavor very pure, because their trimmings are more than the main ingredients. Everyone knows that there are actually a lot of dishes in this dish of fish-flavored shredded pork, for example, in addition to pork tenderloin, there are carrots, shredded green bamboo shoots, and black fungus. Many restaurants only focus on the overall portion of the dish when making this dish, so they can't make the core of the dish.

In fact, the main ingredient is more important when making fish-flavored shredded pork, in other words, people's pork loin is very important, and the best pork tenderloin must be selected, so that the fish-flavored shredded pork will appear alive.

When choosing meat, you can generally choose 70% lean pork tenderloin. In other words, the tenderloin you choose is three points fat and seven points lean, so the tenderloin should be the best choice for making fish-flavored shredded pork, and you also need to prepare the corresponding accessories, such as the carrot shreds and their black fungus mentioned above. First of all, we need to add condiments and starch to the shredded meat, and then put the oil in the pot and immediately put in the shredded meat, until the shredded meat is slightly whitened, we should pay attention to oil control and hydration.

Then leave a part of the oil in the pot, pour the auxiliary ingredients into the pot, add green onions and garlic to stir-fry, and finally we put the whitened shredded meat into the pot and stir-fry together, stir-fry for a minute, and then pour the rest of the sauce into the pot, and finally stir-fry about 2 minutes up and down the fish-flavored shredded pork can get out of the pot, in fact, the behavior of this dish is not very complicated, but many people can not grasp the essence.

Pork should be chosen for cooking, because pork can make the taste of fish-flavored shredded meat better. It also makes the overall taste very good.

You should choose pork tenderloin, so that the meat is more tender and chewy, and it will also increase the texture of the dish.

We can do it with chicken breast. Because this kind of meat is relatively cheap and not fatty, it is just right to make fish-flavored shredded pork, and children will especially like to eat it.

The meat of the fish-flavored shredded pork must be made of pork, and the tenderloin should be chosen, and the fish-flavored shredded meat that comes out of this way is delicious, and the fish-flavored shredded meat is not made of fish.

Chicken should be chosen because the meat is more tender, has a better taste, and is generally popular.

You can make pork tenderloin, but I prefer to use chicken breast, which is low in fat and has a great taste.

It should be made with chicken breast to be more delicious, and the meat is very tender, and the taste is also very good, and it is also very flavorful.

It should be made with chicken, because the meat quality of chicken is more delicious, and the taste will be more delicious.

At this time, pork is used because pork is now cheaper, and the meat is more tender, and it can also make the dish more delicious.

Its practical is pork, although the name has the word fish in it, but in fact, it uses some other ingredients that have nothing to do with fish.

The shredded fish-flavored pork is made of pork tenderloin, and the fish-flavored shredded pork fried with this part of the pork tastes better, cut the pork tenderloin into slender strips, and then marinate it in cooking wine for a few hours to make fish-flavored shredded pork.

Fish-flavored shredded pork is a common Sichuan dish and one of the main traditional flavors of Sichuan cuisine. This dish is brown, salty and sweet, with strong green onions, ginger and garlic, and the flavor is made of seasonings. The court originated from the unique cooking word seasoning method of Sichuan folk, and is now widely used in Sichuan-style cooked dishes.

Before starting the production, first prepare 500 grams of safe meat, 2 green and red peppers, 5 and a half grams of garlic, 25 grams of fungus, 1t spoon of bean paste, 1 teaspoon of salt, 2t spoons of light soy sauce, 2t spoons of oyster sauce, 1t spoon of sugar, 2t spoons of aged vinegar, 1t spoon of starch, and half a bowl of water.

Wash your hair with warm water first, then wash it, cut it into shreds, remove the seeds after removing the stems of the green and red peppers, cut them into shreds and prepare, peel the garlic, flatten them with a knife, chop them, and prepare the plate! After washing the wick meat, cut it well, cut it into slices, put it on a plate, add a pinch of salt, add 1 tablespoon of starch cracking, add 1 tablespoon of peanut oil, and then grasp it with your hands and get ready for bed.

Prepare a large bowl, add 1 tablespoon of starch, 1/2 teaspoon of salt, add 2 tablespoons of lettuce, add 2 tablespoons of oyster sauce, add 2 tablespoons of vinegar, 1 tablespoon of sugar, half a bowl of water, mix evenly and prepare the fish sauce. Put oil in the pot and heat, enlarge the garlic when the oil temperature is 50%, stir-fry over low heat until fragrant, put 1 tablespoon of red oil, put on low heat and fry the red oil, season the broth, fry well, the meat color turns white, put the fungus, fry well, fry well, and then mix. When the soup is thick and there is not much left, add the green and red peppers to the banquet and stir-fry, and fry evenly until the end is raw, and you can put the end plate in the pot.

People who like to eat fish-flavored shredded pork must collect it. Teach me the authentic method in 5 simple steps, and it tastes good This method is simple, delicious, and the [fish-flavored shredded pork] of eating is completed. Friends who like this dish can follow along. Please be sure that this method will not disappoint you!

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When we are making it, we must use some pickled peppers to disturb Qingbi, and the oil should not be too big when boiling the oil, so that the fish-flavored shredded meat is particularly delicious. And be sure to marinate the tenderloin in advance and pour some cooking wine, so that you can remove the fishiness. Then coat the outside with a layer of starch to make the tenderloin more crispy.

Wash the carrots and green peppers and cut them into shreds, cut the fungus into small pieces, cut the lean meat into shreds, then pour in cooking wine, egg whites, starch, pepper and marinate for about ten minutes, pour cooking wine, salt, soy sauce, water, water starch, sugar, balsamic vinegar into a bowl, and stir well. Then heat the oil, put the marinated meat into the pot, fry until the skin is white, take it out for later use, put less oil in the pot, first rent fried carrots, after the carrots are fished out, put in the bean paste, put onions, ginger and garlic, and other ingredients, and then put in the shredded meat, stir-fry, pour the sauce that has been adjusted before into the pot, stir-fry a few times, and the fish-flavored shredded meat is ready.

First of all, we should cut Hu Zhen's radish and green pepper fungus into shreds, cut the pork into strips, marinate it with starch, oyster sauce and light soy sauce, heat the oil in the pot, put in the bean paste and stir-fry evenly, put the pork in and stir-fry, put all kinds of vegetables in it, pour in the light soy sauce oyster sauce, salt, sugar, stir well, and thicken it with water starch.

First of all, the meat is cut into shredded meat, and then marinated for a period of time in advance with only cavity water starch, and then Qiansan should cut the radish fungus into shreds for later use, then heat the oil in the pot, add green onions, ginger, garlic and chili peppers and stir-fry the shredded meat into it, and then fry for 5 minutes to add the radish and fungus, and then add some water starch, and then sprinkle in some salt, chicken essence monosodium glutamate, and then squeeze in some tomato sauce of Yihuishan, stir-fry for 5 minutes.

First of all, we must prepare the ingredients, clean the ingredients of the cavity, then process the core and tenderloin, marinate the meat, boil the oil, pour the bean paste into it and fry the oil, then pour in the meat for stir-frying, and finally pour in the vegetables and stir-fry for 10 minutes. Wu carry.

Shredded pork with fish flavor is a home-cooked dish, and chopped pork with fish knife is probably the most famous Sichuan dish, and it is on the menu of almost any small shop. It is also a favorite of many home cooking enthusiasts. Sweet and sour, spicy with notes of onion, ginger and garlic, it was my favorite when I was a kid.

I learned to make minced meat with recipe-flavored fish at a very young age, but I didn't do it well. It's either this question or this one. Later, when I joined the industry, I gradually realized that this dish is not simple.

There are so many details in it. So, this time I wrote a tutorial on chopping the saury so that we can better understand the magic of chopping the saury.

Pepper two fine strips em candied fruit, after stir-frying, there is a taste of fish, so it is called fish fragrance. There is also a saying that in the past, when pickles and chili peppers were pickled, small fish were chopped together, and the second characteristic of the fish-flavored meat of minced pork was the strong taste of onions, ginger, and garlic. These three flavors are very important.

They are an important spice for the formation of a fishy aroma. They are cut into fine powders. If you put more than twice as much garlic as ginger, onions don't matter.

5 g chopped ginger, 10 g chopped garlic and 15 g green onions.

The disadvantage is that the fascia is numerous, irregular, and not easy to cut. Add salt, wine, soy sauce and marinade without adding too much. Color with old soy sauce.

I don't like very dark minced meat. This layer of water starch creates a reaction called "gelatinization" when heated during frying, forming a protective film that does not lose moisture in the torn meat, resulting in a softer flavor of the meat.

The next step is the critical step sauce. Start by adding sugar, 1 tablespoon (8g), then pour in Sichuan Boryeong vinegar and soaking sugar (10ml). Since the acidity is low, you can put more of it.

The sweetness of the sugar and the acidity of the vinegar combine perfectly to provide a light bitterness and sweetness, which is an important characteristic of meat-flavored fish. The color is red. The soup is wrapped around the surface of the torn meat.

It won't be as thick as pasta, and NEM will be finely laid on the board. The flavor of minced meat is very soft and tender, the taste is fresh and slightly spicy, slightly sweet and sour.

You need pork, carrots, chili peppers, light soy sauce, oyster sauce, star anise, seasoning, pepper, chicken essence, monosodium glutamate, salt, and bean paste. The shredded fish-flavored pork made from these ingredients is very delicious, and many people enjoy eating it very much.

This must be the most basic thing must be meat, without which you can't make any ingredients, followed by all kinds of spices, and some indispensable things.

Pork tenderloin, carrots, fungus, green peppers, garlic, green onions, and ginger are needed. These materials are indispensable.

To prepare lean pork, then you also need to prepare fungus, carrots, winter bamboo shoots, green onions, ginger, garlic, chopped peppers, salt, sugar, chicken essence, light soy sauce, vinegar, monosodium glutamate, starch.

Starch, clear soup, salt, dark soy sauce, light soy sauce, balsamic vinegar, sugar, carrots, fungus, green onions, ginger, garlic, pickled peppers, pork legs, etc.

First, the selection of materials. Tenderloin is preferred and is more tender to eat. Chop the pickled peppers carefully before putting them in the pan so that they can be fried in bright red oil.

The second is heat. Stir-fried fish and shredded pork should be fried quickly, the fire should be big enough, and the pot gas should be sufficient, so that the fried dishes will naturally taste good.

Ingredients: 200 grams of lean pork, 25 grams of Shuifa fungus and Shuifa magnolia slices, 40 grams of pickled chili peppers.

10 grams of soy sauce, sugar, minced garlic, 15 grams of chopped green onion and cooking wine, 8 grams of vinegar, 3 grams of refined salt, 1 gram of monosodium glutamate, 50 grams of starch, 125 grams of oil, and 50 grams of clear soup.

Fish-flavored shredded pork generally uses bamboo shoots, then shredded carrots and green peppers, and shredded pork belly.

The ingredients of fish-flavored shredded pork are actually very simple, which are eggplant, beans, salted dried fish, and minced meat.

How to make fish-flavored pork: Gram pork, wash it with water and cut it into shredded strips. 2.Soak the fungus thoroughly in water. 3.Carrots and green peppers need to be cut into thin shreds with a knife (if you don't cut well, you can choose to use a vegetable sieve.)

After shredding the meat, wash the shredded meat with water, squeeze out the water, grasp it well with cooking wine, light soy sauce and white pepper, add cornstarch and marinate for 15 minutes. Side dishes such as green bamboo shoots, fungus, green and red peppers, shredded and prepared with fish sauce. Heat the pan with cold oil until the shredded meat changes color, add the side dishes and fry until broken, add the fish sauce that has been adjusted in advance, stir-fry enough to be fine, and pour in a little oil out of the pan.

1.Cut the shredded meat and wash it, control the moisture, add salt, Sichuan pepper powder, dark soy sauce, cooking wine, egg white, dry starch, stir well, and marinate for 10 minutes. 2.

The shredded fish flavor meat mainly controls the pulp ratio of the meat to ensure that the meat is tender and smooth, and at the same time ensures the preparation of the fish flavor, the fish flavor sauce is actually mainly the ratio of vinegar and sugar (1:1) Finally, remember to add ginger. The fish-flavored shredded pork produced in this way at least ensures that you can get it in front of your family and friends, and the level of the hotel chef is not a simple production method can be completed, it is a reflection of time and energy.

Ingredients: Tenderloin. Shred the tenderloin and starch it in a bowl and marinate for five minutes.

Put oil in the pot and add the shredded meat, wait for the shredded meat to be set, and add the accessories. Leave half a spoon of bottom oil in the pot and add the fish-flavored soup. When the soup is thick, add the slippery shredded meat trimmings and stir-fry out of the pan.

I would use tenderloin as the main ingredient. Because the meat fried with it is tender, delicious, and easy to taste.

This dish requires Sichuan pickled ginger, pickled pepper, and shallots. Cut the shredded meat into thick and starched meat, put two spoons of aged vinegar, four spoons of sugar, chicken essence and water starch in a small bowl and stir well. Blanch the black fungus of winter bamboo shoots, pick up the hot and slippery shredded meat in the pot, stir-fry the black fungus of the winter bamboo shoots with pickled pepper and ginger, a spoonful of Pixian bean paste, shredded meat, stir-fry well, adjust the fish sauce, green onion segments, and put on the plate.

The traditional shredded fish and pork are only shredded bamboo shoots and fungus, and share an all-purpose fish sauce: four teaspoons of vinegar, three teaspoons of sugar, two teaspoons of light soy sauce, a little pepper and water starch. The raw materials are innovative, fried and tender, add fish flavor sauce and mix evenly, and fry well.