How to make fish flavored shredded pork nutritious and delicious?

When it comes to fish-flavored shredded pork, everyone will always make fun of this dish name. It's a side dish, and every time my mother-in-law makes this dish, I have to eat a bowl of rice just because of its salty, sour and spicy taste. So how did she do it? Please read below:

Step 1: This dish must be made of pork tenderloin, after buying it, cut the washed tenderloin into shreds and put it in a bowl to add an egg, an appropriate amount of cooking wine (to remove the smell), half a spoon of pepper, an appropriate amount of salt, water starch (add starch meat will be more tender) and a little salad oil to mix well, marinate for more than ten minutes. In the process of marinating meat, you can't be idle, you need to take another bowl, put an appropriate amount of vinegar, cooking wine, light soy sauce, salt, sugar and water starch in the bowl and mix well for later use.

Then cut the carrots, green peppers and pre-soaked fungus into shreds for later use.

Step 2: Sit in the pot and pour the oil, wait for the oil to be slightly hot, add the shredded ginger and garlic slices to stir-fry, then put in the Pixian bean paste and keep stir-frying, after the fragrance is fragrant, pour the shredded meat into the stir-fry for a while, then add the shredded carrots, green pepper shreds and fungus shreds continue to stir-fry, and finally pour in the adjusted juice and stir-fry well, you can put it out of the pot and put it on the plate.

Okay, the dish is out of the pot, and it's time to start eating.

Ingredients: pork loin accessories: green bamboo shoots, black fungus.

Seasoning: Salt, chicken essence, monosodium glutamate, sugar, aged vinegar, (sweet and sour 1:1) light soy sauce, dark soy sauce, fresh soup (water), water starch (mixed into a bowl of juice).

Soak red pepper (minced mushroom), ginger rice, garlic rice, fish eye green onion.

Flavor type: fish aroma, characteristics: salty, fresh and sweet and sour, green onion, ginger and garlic are prominent.

1. Cut the pork loin about 8cm long, thick two thick silks, add salt and cooking wine and stir until strong, then put water and starch and stir well, seal the oil and set aside.

2. Cut green bamboo shoots and fungus into thin strips. And the green shoots are salted with a small amount of salt.

3. Heat the oil, warm the medium oil and smooth the shredded meat, turn white, remove and drain the oil for later use.

4. Wash the salted green bamboo shoots and drain the water.

5. Leave the bottom oil in the pot, soak the pepper minced, ginger and garlic at medium oil temperature, fry the fragrance and red oil, then put the green bamboo shoots and fungus to stir-fry and put in the shredded meat that slides through the oil. Stir-fry evenly, pour in the pre-mixed bowl juice, and add the fish eye green onion. Stir-fry the sauce evenly, and after the green onion is fragrant, remove from the pot and put it on a plate.

Tenderloin, green bamboo shoots, black fungus, pepper, cooking wine, garlic, ginger, green onions, watercress, light soy sauce, starch, eggs, peppercorns, dried chilies, water, salt, sugar.

1. Cut the pork ridge into shreds and marinate it with salt, cooking wine, egg white and starch;

2. Cut the green bamboo shoots into strips, and set aside the ginger and garlic for later use;

3. Separately cut minced ginger and garlic, chopped green onion, dried chili pepper and dried pepper for later use;

4. Add rice vinegar, sugar, light soy sauce, starch and salt to the ginger and garlic foam;

5. Use the green onion, ginger, garlic, dried chili pepper and peppercorns prepared in the pot to boil the pot, pour in the watercress over low heat after the fragrance is fragrant, and fry the red oil;

6. Add the shredded meat and stir-fry until the shredded meat is completely discolored;

7. After the shredded meat is all discolored, add the green bamboo shoots and fungus, and stir-fry slightly to make the seasoning even;

8. Pour in the fish sauce, reduce the juice over high heat and quickly turn the pot, so that the fish sauce is stained on each dish;

9. After the juice is collected, add a little sesame oil to start the pot.

Lean pork, bamboo shoots, black fungus, shredded carrots, green onions, garlic, ginger, homemade chopped peppers, broth (or water), salt, sugar, vinegar, light soy sauce, starch.

1. Shred the soaked black fungus, shred the magnolia slices, shred the pork and lean meat, and mince the green onions, ginger and garlic in the socks;

2. Marinate the shredded meat slightly with a little salt, cooking wine and starch, and mix the starch, salt, sugar, vinegar, light soy sauce and broth (or water) into a sauce;

3. Heat the hot pan with cold oil, after the oil is warm, quickly fry the shredded meat and spread it;

4. Fry until the meat turns white, then use a spatula to spread 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;

5. Add the carrot shreds that have been blanched in advance and stir-fry for about one minute;

6. Then add the magnolia silk and black fungus silk and stir-fry for a while, pour in the sauce, and add chopped green onion to stir-fry evenly when the soup is viscous.

Ingredients: tenderloin, lettuce, carrots, fungus, green onions, ginger and garlic.

Method: 1. Cut the tenderloin into shreds, mix evenly with cooking wine, a little salt, starch and ginger shreds, and then mix the sugar, soy sauce, vinegar, chicken essence and water starch in a small bowl for later use.

2. Wash the lettuce and carrots, peel and shred them and set aside; The fungus is soaked to remove the root and cut into shreds; Finely chop the green onions, ginger and garlic and set aside.

3. Put an appropriate amount of oil in the pot and boil until warm, then put the marinated meat into the silky and loose and set aside.

4. Put an appropriate amount of oil in the pot to fry chives, ginger and garlic, add chopped pepper sauce and Pixian bean paste and stir-fry until fragrant. Add shredded lettuce, shredded carrots, and shredded fungus and stir-fry evenly, then add fried shredded meat and sauce, quickly stir-fry and put on a plate.

Ingredients: 200 grams of pork, half a carrot, 35 grams of fungus, a shallot, a spoonful of salt, a spoonful of cooking wine, half a spoon of corn starch, a spoonful of light soy sauce, a spoonful of white vinegar, a spoonful of sugar, 5 spoons of water, a little bit of homemade chopped pepper.

Steps: 1. Prepare the ingredients.

2. Wash the pork and cut it into thin strips, preferably far from the tenderloin, and there is no lean pork without fascia.

3. Rub the carrots with a silk grater, cut the shallots into shreds, cut the fungus into small pieces, and set aside for later use.

4. Put a spoonful of cooking wine and a spoonful of salt in the pork.

5. 1/2 tablespoon cornstarch.

6. Stir well and set aside to marinate for 30 minutes.

7. Prepare the sauce during the meat marinating process and put a spoonful of light soy sauce in a small bowl.

8. A spoonful of white vinegar.

9. A spoonful of sugar.

Mix well with a spoonful of water and set aside.

11. After the meat is marinated, pour an appropriate amount of cooking oil into the pot, and then add the shredded meat.

12. Stir-fry until the shredded meat turns white.

13. Pour in the previously chopped carrots, shredded green onions, fungus, and a little chopped pepper (this chopped pepper is very spicy, so only a little bit is put in).

14. Stir-fry evenly and add the seasoned sauce to make the soup and meat perfectly integrated, and the soup can be out of the pot when the soup becomes less.

15. a finished product.

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 the shredded meat into thick matches stick size with a knife, add 1 gram of salt, cooking wine and a little water in the bowl and grasp the filial piety, and then put in the soybean flour to grasp the starch.

2. Hook sugar, soy sauce, salt and vinegar into a bowl to weigh the draft, add a small amount of water and beans and late powder to mix into a sauce for later use.

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.

Materials. 200 grams of lean pork, 25 grams of Mishui fungus and 25 grams of water magnolia slices.

Spice reincarnation. 40 grams of pickled chili peppers, 10 grams of soy sauce, sugar, minced garlic, 15 grams of chopped green onions, 15 grams of cooking wine, 8 grams of vinegar, 3 grams of refined salt, 1 gram of monosodium glutamate, 50 grams of starch, 125 grams of oil, 50 grams of clear soup.

Method. 1. Cut the pork into shreds about 7 cm long and cm thick. The magnolia slices and fungus are cut into shreds, put into a bowl with shredded meat, add refined salt and wet starch and mix well.

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch and broth in a bowl and mix into a sauce.

3. On the hot pot of the wok, the lard is burned until it is 60% hot, the shredded meat is fried, ginger, garlic and chopped red and spicy peppers are fried to make the fragrance, and then add magnolia slices and fungus to fry a few times, and then cook in the sauce and turn it over a few times.

Tip: The shredded meat must be cut evenly. The sour and spicy flavor should be moderate to accentuate the aroma.

The most important thing is to master the heat.

It is better to choose tenderloin for shredded meat dough culture.

Don't cut it too thinly.

Wrap an appropriate amount with edible water starch.

Don't choose too many ingredients.

Served with fungus. Green bamboo shoots silk stockings.

If you like leafy greens, add a little garnish.

Shredded ginger and green onion are indispensable.

Then put on the fire and cook the food.

Don't add too much oil.

That's going to be tireless.

Moderate amount. When the oil is so hot that it doesn't smoke.

Add the shredded green onion. Ginger.

Seasoning to taste. Such as Sichuan pepper powder.

After stir-frying until fragrant.

Add an appropriate amount of vinegar.

Then increase the heat.

Then stir-fry the shredded pork.

I feel that the shredded meat is ripe.

You can try the oak o(o) for yourself

Pour in the side dishes. Continue to increase the heat.

Stir-fry to mature.

Remember. Don't get old.

That wouldn't be delicious.

I wish you don't eat fat.

Hee-hee......