Splendid fish silk how to do it detailed 5

Dish name】 Splendid fish shredded 【Cuisine】 Zhejiang cuisine 【Features】 Colorful, colorful, fragrant and tender. 【Ingredients】 One black fish (weighing about 1,000 grams). One red and one green bell pepper.

30 grams of shiitake mushrooms and 30 grams of egg yolk cake. 4 grams of refined salt, 3 grams of monosodium glutamate, 15 grams of Shao wine, 40 grams of wet starch, 1 gram of pepper, 15 grams of shredded green onion, 10 grams of shredded ginger, 750 grams of cooked lard (actual oil consumption 75 grams). 60 grams of white soup and 2 egg whites.

Production process] 1. Slaughter the black fish, wash it, peel the slices, take the clean oil and cut the meat into 9 cm long shreds, put it in a bowl, add 2 grams of refined salt, egg white, 10 grams of Shao wine, 20 grams of wet starch, stir and starch; The persimmon peppers, shiitake mushrooms, and egg yolk cake are all finely shredded. 2. Put 2 grams of refined salt, 5 grams of Shao wine, monosodium glutamate, pepper, shredded green onion, white soup and 20 grams of wet starch in a bowl, adjust it into a sauce, put it in a wok on a hot fire, put in cooked lard, burn until it is hot, cut the shredded fish into the pot, put in the shredded mushrooms, push the sauce thick, pour in the shredded fish and ingredients, stir-fry it gently, and put it on a plate.

Teach you how to make fish-flavored shredded pork simple and delicious.

My eldest brother volunteered to tell me that he knew how to make shredded fish-flavored pork.

The steps on how to make shredded pork with fish flavor are as follows:Ingredients: pork, green peppers, carrots, green onions, soybean paste, sugar, red peppers, fungus, onions, soy sauce, vinegar, corn starch.

Step 1: Prepare lean pork, onions, green peppers, red peppers, fungus, carrots, green onions, ginger and garlic.

Step 2: Cut the vegetables into shreds.

Step 3: Finely chop the onion and shallots.

Step 4: Cut the pork into strips.

Step 5: Stir in the cornstarch and add the cooking wine.

Step 6: Mix soybean paste, fresh soy sauce, vinegar, salt, and sugar into a sauce.

Step 7: First add the pork tenderloin and stir-fry for a while.

Step 8: Add the juice you have just mixed and stir-fry over high heat.

Step 9: Add minced green onions and onion and continue to stir-fry.

Step 10: Turn on medium heat and add the garnish.

1.Spicy fish-flavored shredded pork.

1) Cut the lean pork into shreds, put them in a bowl, add salt, cooking wine, chicken essence, marinate for about ten minutes, and cut the winter bamboo shoots, carrots, fungus, and green peppers into shreds.

2) Add water to the pot, blanch the chopped bamboo shoots and fungus in the pot and set aside. Then cut the green onion, ginger and garlic into the appropriate size.

3) In a small bowl, add starch and water for later use. Add an appropriate amount of clear oil to the pot, and when the oil is cooked to medium-rare, put the marinated shredded meat in the pan and fry it until it turns white and then serve.

4) Leave a little remaining oil in the pot, then add bean paste, stir-fry the red oil, then add green onions, ginger and garlic, salt, sugar, pepper, dark soy sauce, and after the sugar is melted, add vinegar, water, water starch, and you can start to boil the soup.

5) Wait for the soup to boil out the fragrance, put the fried shredded meat into the pot, add the blanched bamboo shoots, fungus, shredded carrots, green peppers, stir-fry evenly, sprinkle with chopped green onions, and then you can get out of the pot.

2.Spicy fish-flavored shredded pork.

1) Cut the meat into shreds, chop the green onions, ginger and garlic into minced shapes, cut the fungus into shreds, and cut the green onions into chopped green onions. Chop the pickled pepper into pieces, so that it is easy to produce red oil.

2) Add a small amount of water to the shredded meat, then add an appropriate amount of salt, soy sauce and starch to stir to make it more tender.

3) Add cooking wine, water starch, sugar, vinegar and soy sauce to a small bowl to make a sauce water. Blanch the fungus in a pot of boiling water and drain the water.

4) Add clear oil to the pot, put the shredded meat in the pot and fry it, then add the minced pickled pepper, add the green onion, ginger and garlic and stir-fry until fragrant, and then put the shredded fungus.

5) Drizzle the juice again, gently push, stir evenly and it can be out of the pot, and finally sprinkle chopped green onions on top, and it's done.

Materials

Lean meat 250 grams.

Black fungus 50 grams.

Carrots 50 grams.

40 grams of pepper.

Bean paste, green onion, ginger and garlic.

Sugar, balsamic vinegar, cooking wine.

Soy sauce, salt, water starch, vegetable oil.

Preparation of fish-flavored shredded pork

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. Cut the pulped meat into the pot, fry until the shredded meat turns white, and move it to the plate for later use!

6. Put a little oil in the original pot, and the carrot is not easy to fry twice, then take it aside, and fry it in the bean paste until fragrant with red oil!

7. Stir-fry the shallot, ginger and garlic foam with other ingredients!

8. Stir-fry the shredded meat together!

9. In the last step, pour in the mixed small bowl of juice and fry evenly, and remove from the pot!

Tips: The shredded meat used to make this dish must be cut vertically, along the lines of the meat, and the shredded meat is also much more beautiful.

There are also many children's shoes who ask about the precise sauce: I cook by feeling the ingredients, so I bought a kitchen to weigh it:

20 grams of sugar, 20 grams of rice vinegar, 15 grams of cooking wine, 15 grams of soy sauce, 20 grams of bean paste, 10 grams of water starch, 20 grams of water, this is the amount I usually use, (I do it every time the amount is relatively large, usually with meat in more than half a catty, plus ingredients are basically the tip of the plate, if the main ingredient is not large, then the seasoning also needs to be reduced, do not change a layer!) (The above is a correction after 20 days of making the recipe) is for reference only!!

Fish-flavored shredded pork. This is a classic dish, but the last few times I have failed to do it, either I forgot to put sugar or I forgot to thicken it, and then I didn't cut the shredded meat, which was not very satisfying.

Today, write out the process one by one and stick it on the range hood. Although the method is benzene, it cannot be stored wrong. Finally, there is nothing wrong with the fish-flavored shredded pork.

Method Side dish selection: fungus, carrots, green fresh seasonal vegetables, cut and fry with a little hot oil until the carrots are slightly soft. This green vegetable can be chosen with vegetables such as celery.

Step 2: Shred the pork loin and marinate it in cooking wine, ginger powder, pepper, light soy sauce and starch for 20 minutes, then stir-fry in a warm oil pan until the appearance changes color and serves separately.

Step 3: Dice the ginger and garlic, add two tablespoons of light soy sauce, one and a half tablespoons of Zhenjiang balsamic vinegar, and one and a half tablespoons of sugar and mix together to make a sauce. Prepare another half small bowl of water starch.

Step 4: Heat a tablespoon of oil in a pot, add a tablespoon of bean paste and stir-fry well, first stir-fry the shredded meat for a while, then stir-fry the side dishes well, add the flavor sauce and water starch and stir-fry until the fragrance is overflowing, and the whole dish is finished when the soup feels whirring. This dish goes well with rice.

It's no wonder that many Chinese restaurants like to use it as a main dish in their menu.

The homely recipe for fish-flavored shredded pork is as follows:Ingredients: appropriate amount of shredded meat, appropriate amount of side dishes.

1. Cut the tenderloin into shreds, add an appropriate amount of salt and chicken essence, pepper, cooking wine, an egg white, an appropriate amount of starch, mix well and marinate to taste.

2. Adjust the bowl juice: a spoonful of starch, an appropriate amount of soy sauce, sugar, aged vinegar, add half a bowl of water and stir well for later use.

3. Heat the oil, the oil temperature is hot, put in the shredded meat, smooth and slippery and white, and put it out for later use.

4. Leave the bottom oil in the pot, add a spoonful of bean paste, fry the red oil, and add an appropriate amount of minced green onions.

5. Add the green and red pepper shreds and carrot shreds cut in advance, and stir-fry until they are sheng.

6. Pour in the prepared bowl juice and simmer for a while.

7. Finally, pour in the smooth shredded meat, stir-fry evenly over high heat.

8. When the home-cooked fish-flavored shredded pork is ready, just say whether you have an appetite.

Ingredients: 4 servings: Kou Daxiang fresh pepper, appropriate amount of bean paste, appropriate amount of tenderloin, appropriate amount of fungus, appropriate amount of green bamboo shoots, appropriate amount of soaked ginger, appropriate amount of soaked chili pepper.

Excipients: appropriate amount of garlic, appropriate amount of sugar, appropriate amount of salt, appropriate amount of starch, appropriate amount of rapeseed oil, appropriate amount of vinegar, appropriate amount of soy sauce, appropriate amount of monosodium glutamate.

Ingredients preparation: Kou Daxiang fresh pepper bean paste, tenderloin, fungus, green bamboo shoots, pickled ginger, pickled pepper, garlic, sugar, salt, starch, small pressed rapeseed oil, vinegar, soy sauce, monosodium glutamate, etc.

Wash and shred the tenderloin, fungus and green bamboo shoots, chop and mix ginger and chili peppers, chop and mix with green onions, garlic slices, sugar, vinegar, soy sauce, starch, salt and an appropriate amount of water to make a sauce for later use, add starch, salt and soy sauce to the shredded tenderloin, and prepare Kou Daxiang fresh pepper bean paste, vegetable oil, sugar, salt, etc.

Heat the wok and pour in the small squeezed rapeseed oil, and when the oil temperature gradually increases, the rapeseed oil matures, put the shredded meat that has been seasoned into the pan and stir-fry.

The shredded meat is gradually ripe and spread, add soaked ginger and chili powder and stir-fry to enhance the fragrance, and then add Kou Daxiang fresh pepper and bean paste to continue stir-frying.

After stir-frying a few times, the fragrance overflows, you can pour the green bamboo shoots and fungus into the pot and continue to stir-fry.

After the shredded fish-flavored meat is stir-fried and matured, add chopped green onions, pour in the sauce and then reduce the juice over high heat, and finally add salt, sugar, vinegar, monosodium glutamate, etc. according to personal taste, and then you can put it out of the pot and serve it on the plate.

Ingredients: 300 grams of pork loin, 10 black fungus, 200 grams of bamboo shoots, 1 tablespoon (15 grams) of chopped green onion, 1 tablespoon (15 grams) of minced ginger, 1 tablespoon (15 grams) of minced garlic, 4 tablespoons (60 grams) of chopped peppers

Seasoning: 1 tablespoon (15ml) of soy sauce, 2 tablespoons (30ml) of vinegar, 1 teaspoon (5ml) of cooking wine, 1 tablespoon (15ml) of sugar, 1 2 teaspoons (3 grams) of salt, 1 2 teaspoons (3ml) of sesame oil, 3 tablespoons (45ml) of water, 4 tablespoons of water starch (60ml, divided into 2 uses).

Directions: 1) Shred the pork loin. Soak the black fungus in warm water at 40 degrees Celsius and wash it and cut it into shreds. Shred the bamboo shoots. Finely chop the green onion, ginger and garlic.

2) Put the shredded meat into a bowl, add the water starch and stir well, then marinate for 5 minutes. Put the chopped green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch and stir well for later use.

3) Pour in the oil after heating the pan, when the oil is 7 hot, pour in the shredded meat and stir-fry until the shredded meat changes color and deciprocates, shovel to the side of the pot with a spatula, pour in minced garlic, ginger and chopped pepper, fry until fragrant, and mix with shredded meat.

4) Pour in shredded bamboo shoots and fungus, stir-fry for 2 minutes, pour in the seasoned juice, stir-fry from bottom to top for 20 seconds, and wait for the soup to be slightly viscous.

Method: Fish-flavored shredded pork.

Ingredients: 250 grams of pork leg meat, 100 grams of shredded bamboo shoots, 1 egg, 15 grams of sugar, 15 grams of vinegar, 200 grams of raw oil, 10 grams of sesame oil, 10 grams of monosodium glutamate, 10 grams of soy sauce, 5 grams of refined salt, 10 grams of Sichuan Pixian bean paste, 5 grams of rice wine, 15 grams of water starch, appropriate amount of pepper, a little chopped green onion and minced ginger.

Production process: 1. Cut the pork leg into 6 cm long, wide and thick shreds, mix evenly with wine and salt, and add beaten eggs and cornstarch to adjust the starch. In addition, mix sugar, soy sauce, vinegar, monosodium glutamate, and aquatic starch in a small bowl and set aside.

2. When the pot is burned to 60% hot, add raw oil, then pour in shredded meat and fry it loosely. Leave the remaining oil at the bottom of the pot, stir the green onion, minced ginger and bean paste together to bring out the fragrance, put the shredded bamboo shoots, and fry the shredded meat into the pot at the same time, then pour a small bowl of seasoning into the pot, quickly stir-fry a few times, add monosodium glutamate and hook the thin thickener, sprinkle with pepper, pour sesame oil into the pot and put it in the pot.

Step 1: Cut the pork loin into 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.

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

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

Step 4: Wash the salted shoots and drain the water.

Step 5: Leave the bottom oil in the pot, soak the pepper minced pepper, 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.

Ingredients: 100g pork tenderloin, 100g carrots, 100g green peppers, appropriate amount of chopped green onion, appropriate amount of shredded ginger, appropriate amount of minced garlic, 1 tablespoon bean paste, 1 tablespoon sweet noodle sauce, 1 tablespoon vinegar, 1 tablespoon sugar, 2 tablespoons pepper, 2 tablespoons vegetable oil, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 tablespoon water starch, 1 tablespoon oyster sauce.

Steps. 1.Cut the tenderloin into thin strips, marinate for 10 minutes with 1 tablespoon of light soy sauce, appropriate amount of pepper, 1 tablespoon of cooking wine, and 1 tablespoon of water starch.

2.Shred carrots and green peppers. Prepare the shallots, ginger and garlic shreds.

3.Add 2 tablespoons of vegetable oil to a microwave container, add ginger and garlic, stir and put in the microwave on high heat for 1 minute.

4.Remove, add shredded meat and mix well.

Micro 55Add shredded carrots and green peppers, add 1 tablespoon oyster sauce, 1 tablespoon bean paste, 1 tablespoon sweet noodle paste, 1 tablespoon vinegar, 1 2 tablespoons sugar and stir well.

6.Put in the microwave on high for 3 minutes, and the lid is slightly staggered (I covered it with a plate).

7.Take it out, stir it, sprinkle with chopped green onions, and put it in the microwave on high heat for 3 minutes.

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.