The method of stir frying shredded pork with ginger is a complete set of tutorials for stir fried sh

How to make stir-fried shredded pork with ginger:

Ingredients: half a catty of ginger, half a catty of lean meat.

Marinade: 2 tablespoons of green onion and ginger water, a pinch of salt, 1 tablespoon of cooking wine, 1 tablespoon of pepper, 1 tablespoon of starch, 1 tablespoon of vegetable oil.

Other seasonings: a pinch of salt, 2 tablespoons of light soy sauce, 1 tablespoon of chicken essence, half a tablespoon of sugar.

Cooking steps: Step 1: Clean the ginger, cut it into thin strips with a knife, remove the seeds of the green and red peppers and cut them into thin strips, and then put them on a plate for later use.

Step 2: Cut the lean meat into slices about two coins thick, then cut into shreds of similar thickness and put them in a bowl, add 2 tablespoons of green onion and ginger water, a little salt, 1 tablespoon of cooking wine, and 1 tablespoon of pepper.

Step 3: Mix the shredded meat evenly and let the shredded meat absorb the water. Add 2 tablespoons of green onion and ginger water again, add 1 tablespoon of starch, grab and mix with starch, add 1 tablespoon of vegetable oil, stir well, and marinate for 10 minutes.

Step 4: Heat the pan with cold oil, put the shredded meat into the pan, stir-fry over low heat, stir-fry the meat until it is smooth and smooth, and then put it out for later use.

Step 5: Heat the oil in the pot again, add shredded ginger and chili pepper, stir-fry over high heat until broken, add a little salt, 2 spoons of light soy sauce, 1 spoon of chicken essence, and half a spoon of sugar to continue to stir-fry evenly. Step 6:

Stir-fry the seasoning and ginger shreds evenly, add the shredded meat, stir-fry evenly over high heat, and then remove from the pot and put it on a plate.

This dish must be made of tender ginger, which is not only less spicy, but also has a more crisp taste. If you choose old ginger, it not only contains more longitudinal strands of ginger, but also has an old and tough taste, and it tastes spicy and unbearable.

When the shredded meat is marinated, put more green onion and ginger water, and put it in two parts, so that the shredded meat can fully eat the water, so that the pickled shredded meat does not put egg whites, and it is as smooth and tender as it is delicious. Remember to heat the pan with cold oil, and the oil temperature should not be too high when stir-frying, so that the fried shredded meat will taste smoother and tenderer.

1. Practice 1.

Ingredients: 220 grams of meat, 150 grams of tender ginger, 1 green pepper, 10 ml of cooking wine, 20 ml of light soy sauce, 2 grams of corn starch, 2 millet peppers, 3 grams of ginger, 2 grams of refined salt, 1 gram of original fresh, 20 ml of cooking oil.

After the meat is washed, it is shredded. Add cooking wine, cornstarch and a little light soy sauce to the lean meat. Grasp well with your hands and marinate for 10 minutes.

Shred the washed young ginger, remove the seeds and shred the green pepper, mince the millet pepper, and mince the old ginger. Sit on the pot and light the fire, do not put oil, and stir-fry the minced fat meat first. Stir-fry the oil juice and then add the cooking oil.

Add millet pepper and old ginger shredded pot. Finish with marinated lean meat. Stir-fry quickly until the lean meat is browned. Add the shredded ginger, stir-fry evenly, pour in the light soy sauce, add the refined salt to taste, add the shredded green pepper, stir-fry well and add the original freshness. After stir-frying quickly, turn off the heat and remove from the pan.

2. Practice 2.

Ingredients: 100 grams of pork tenderloin, 200 grams of parsley, 1 red pepper, 3 grams of salt, 1 4 teaspoons of soy sauce, 3 ml of cooking wine, 3 grams of starch, appropriate amount of ginger.

Wash the ginger, cut it diagonally into thin slices or thin strips, and marinate it with a pinch of salt (it must be a little) for 5 minutes. Shred the tenderloin, mix it with cooking wine, soy sauce (just for coloring, if you don't like it, you don't need it) and starch. After removing the leaves and washing the parsley, cut it into 4cm long pieces.

After removing the seeds and washing the red pepper, cut into thin strips.

Pour oil into the pot, when the oil is 7 hot, pour in the shredded meat until the surface of the shredded meat changes color, and set aside. Add a small amount of oil to the pot, when the oil is 7 hot, pour in parsley and red pepper shreds and stir-fry a few times, add a little salt, then pour in shredded meat, and finally pour the ginger slices into the pot together with the marinated juice, and continue to stir-fry for 1 minute.

3. Practice 3.

Ingredients: appropriate amount of ginger, appropriate amount of lean meat, appropriate amount of red pepper, appropriate amount of oil, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of five-spice powder, appropriate amount of starch, appropriate amount of flavor fresh, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of chicken essence.

Clean the surface of the ginger with water, cut it diagonally into thin slices, then cut it into thin strips, remove the seeds and stems of the red pepper and cut it into thin strips. Cut the pork into thin strips. Marinate the pork with starch, sesame oil and five-spice powder for 15 minutes to allow the meat to fully absorb.

Mix the flavor fresh, starch, cooking wine, sugar and salt, chicken essence and appropriate amount of water into a sauce for later use. Heat the wok, add the oil, add the shredded meat and stir-fry to change color, add the shredded ginger and red pepper and stir well. Pour in the mixed sauce and stir well, then it can be removed from the pan.

The stir-fry of shredded ginger meat is as follows:

Ingredients: pork, ginger.

Excipients: soy sauce, cooking wine, pepper, green onion and ginger water, starch, edible oil, green pepper, millet spicy, garlic, green onion, salt, sugar, monosodium glutamate, bean paste, chili sauce.

1. First prepare a piece of pork, cut it into silk shirts and put it in a bowl, add some soy sauce, cooking wine and pepper, then add green onion and ginger water into it in batches, and stir well in one direction.

2. After stirring well, add some starch and cooking oil, and continue to grasp well.

3. Shred the ginger, green pepper and millet, crush the garlic, cut the green onion into pieces, and set aside.

4. Then adjust the sauce, add some soy sauce, cooking wine, salt, sugar, monosodium glutamate and a small amount of starch to the bowl, and stir well.

5. Heat the oil, put in the shredded meat and quickly slide it away, slide until the shredded meat turns white and take it out to control the oil.

6. Continue to add some oil to the pot, add green onions or garlic to stir-fry, then add bean paste and chili sauce to fry the fragrance, and then add shredded ginger, green pepper shreds and millet spicy shreds, fry until the ginger is about to be broken, add shredded meat, pour the sauce, and quickly stir-fry evenly before you can get out of the pot.

Ginger ingredients: 300 grams of pork tenderloin (fat and lean), 50 grams of ginger.

Seasoning: lard (refined) 20g, salt 3g, monosodium glutamate 2g, rice wine 2g, baking soda 1g, egg white 20g, starch (pea) 5g.

Exercise: 1Cut the pork tenderloin into 5 cm long and 3 mm thick shreds, soak in soda water for 10 minutes, rinse with water, squeeze out the water, add refined salt, egg whites and starch, and stir well.

2.Peel and wash the fresh ginger and cut into shreds corresponding to the shredded pork.

3.Add refined salt, monosodium glutamate, Shao wine, sugar, fresh soup, and water starch to a small bowl to make a sauce for later use.

4.Add an appropriate amount of lard to the pan. When it is 30% hot, the minced meat will be very smooth. Pour in a colander to control the amount of net oil, leave a little bottom oil in the pot, fry the ginger shreds until fragrant, then put in the shredded meat, pour in the mixed white sauce, stir-fry evenly, drizzle with oil, take out the spoon and put it on a plate.

Nutritional value: 1Ginger also has the effect of detoxification and sterilization. When we eat aquatic products such as preserved eggs, fish, and crabs, we usually put some minced ginger and ginger juice. When the human body performs normal metabolic physiological functions, it produces a harmful substance, oxygen free radicals, which can promote cancer and aging.

2.When the gingerol in ginger enters the body, it produces an antioxidant enzyme. It has a strong ability to deal with oxygen free radicals, much stronger than vitamin E, so eating ginger can be anti-aging, and the elderly often eat ginger to remove "age spots".

Ingredients: 150 grams of lean pork, 50 grams of ginger, appropriate amount of oil, appropriate amount of salt, 1 tablespoon of light soy sauce, a little chicken powder, a little pepper, 1 red pepper, 1 green pepper.

Step 11Cut the lean meat into shreds, add a little water starch and grasp it well.

Step 22 of the preparation of ginger shredded meatGinger, green pepper and red pepper are shredded separately for later use.

Step 33 of the preparation of shredded ginger meatTake a small bowl and add two tablespoons of light soy sauce, a pinch of salt, chicken broth and pepper and mix well to form a sauce for later use.

Step 44 of the preparation of shredded ginger meatHeat the pan with cold oil and add a small amount of ginger shredded in the pan.

Step 55 of the preparation of the ginger shredded meatAdd shredded meat and stir-fry quickly.

Step 66 of the preparation of shredded ginger meatAdd the ginger shreds, green and red pepper shreds and stir-fry quickly.

Step 77 of the preparation of shredded ginger meatPour in the sauce and stir-fry evenly, then turn off the heat and serve.

Steps to make shredded ginger meat.

1 lean meat, 1 small piece.

2 small pieces of ginger. A small slice of green onions.

2Cut the lean meat into shreds.

3Put the shredded meat in a bowl, add a little starch, cooking wine, thirteen spices, stir and marinate for 5 minutes.

4. Ginger cut into shredded ginger.

5. Finely chop the green onions.

6. Put oil in the pot, pour in the shredded meat and fry until it turns white, and set aside.

7. Add chopped green onion to another pot and stir-fry.

8. Pour in the ginger shreds and stir-fry.

9. Pour in the shredded meat and stir-fry.

10Finally, add a little soy sauce, vinegar, salt, monosodium glutamate, and thirteen spices in turn, and stir-fry a few times.

11. Remove from the pan and serve on a plate.

1. Scrape off the skin of the tender ginger with a spoon, cut it into thin strips and soak it in water for later use; Cut the pork into strips, add soy sauce, rice wine, and 1 tsp of white powder, and grasp it slightly.

2. Stir-fry minced garlic and green onions, add pork strips, and stir-fry until almost fully cooked.

3. Add shredded ginger, chili pepper and other seasonings, stir-fry evenly.

1. Raw materials: 300 grams of pork loin (fat and lean), 50 grams of ginger.

2. Seasoning: 20 grams of lard (refined), 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of rice wine, 1 gram of baking soda, 20 grams of egg white, 5 grams of starch (peas).

3. Cut the pork loin into five centimeters long and three millimeters thick, soak it in soda water for 10 minutes, clean it with water, squeeze out the water, add refined salt, egg white, starch and slurry and mix evenly.

4. Peel and wash the fresh ginger and cut it into shreds corresponding to the shredded pork.

5. Use a small bowl to add refined salt, monosodium glutamate, Shao wine, sugar, fresh soup and water starch to make a sauce for later use.

6. Add an appropriate amount of lard to the pot, when it is hot, the meat is smooth and slippery, pour it into a colander, control the oil, leave a little bottom oil in the pot, stir-fry the ginger shreds, then add the shredded meat, pour in the mixed white sauce, stir-fry evenly, pour the oil, and put it on the plate.

1.Pork loin shredded.

2.Put a spoonful of cooking wine, a little salt, three spoons of water starch, and pulp the shredded meat for 3Finely slice the ginger.

4.Parsley cut into sections.

5.A spoonful of light soy sauce, three spoons of water starch, a teaspoon of sugar, a little salt and a little chicken essence, mix into a bowl of juice and set asideHeat the oil in a pan, put the pulped shredded meat into the sliced meat and cut it through, pour out and set aside7Reheat to oil and stir-fry with shredded ginger.

8.Stir-fry until fragrant, add shredded meat and stir-fry.

9.Pour the sauce along the edge of the pot, stir-fry evenly over high heat, and sprinkle with coriander.

Ingredients:

100 grams of fresh ginger.

200 grams of pork tenderloin with food.

Coriander is a stalk to the food.

Two teaspoons of starch.

Cooking oil to taste.

Take a small spoonful of light soy sauce.

Salt, appropriate amount of sugar, a small spoon of food.

A teaspoon of cooking wine.

Recipe preparation: 1Pork loin shredded.

2.Put a spoonful of cooking wine, a little salt, three spoons of water starch, and pulp the shredded meat for 3Finely slice the ginger.

4.Parsley cut into sections.

5.A spoonful of light soy sauce, three spoons of water starch, a teaspoon of sugar, a little salt and a little chicken essence, mix into a bowl of juice and set asideHeat the oil in a pan, put the pulped shredded meat into the sliced meat and cut it through, pour out and set aside7Reheat to oil and stir-fry with shredded ginger.

8.Stir-fry until fragrant, add shredded meat and stir-fry.

9.Pour the sauce along the edge of the pot, stir-fry evenly over high heat, and sprinkle with coriander.

The people take food as the sky, and eating is the most important thing for the people. The following is the method of stir-fried pork slices with ginger that I have brought, I hope it will be helpful to you.

1.Ingredients: chili, garlic, tenderloin.

2.Ginger. 3.Wash the ingredients, slice the chili, ginger and garlic.

4.Cut the tenderloin and marinate for 20 minutes in bean paste.

5.Heat the oil in a thick pan, add the marinated meat slices and stir-fry quickly.

6.Stir-fry and serve.

7.Wash the pot, put a little cooking oil, add chili peppers and garlic and stir until fragrant.

8.Add the ginger, fry until broken, and put a little salt.

9.Add the pre-fried meat slices and mix.

Debate 10Stir-fry slightly and remove from the pan.

Tips:

The meat slices are marinated in bean paste for 30 minutes in advance, which is easy to taste. When stir-frying meat, stir-fry it quickly, don't fry it old.

Ingredients: ginger, lean meat (if there is pork belly, it is better, slice the pork belly), a little dried red pepper, half a green and red pepper. Oil, salt, chicken essence, appropriate amount of sugar, bean paste, starch. (If you are a northerner, you can add an appropriate amount of soy sauce).

Method: 1. Cut the ginger into slices or shreds, and cut the lean meat into shreds; Slice the green and red peppers into shreds;

2. Put the shredded meat into a plate, add starch, bean paste, and cooking oil, mix well, and set aside.

3. After overheating, add cooking oil, add Sichuan pepper, dried red pepper, add shredded meat, stir-fry evenly, and then add a little sugar and ginger shreds; If you are a northerner, you can add an appropriate amount of soy sauce to adjust the color).

4. When it is 6 mature, add shredded green and red peppers, stir well, and add an appropriate amount of salt. After stir-frying evenly, add the chicken essence and stir-fry well.

Shredded ginger pork.

The smooth shredded meat is mixed with the crispy ginger and the sweetness of the bell pepper, which is guaranteed to whet your appetite!

Ingredients: 100 grams of tenderloin, 150 grams of ginger, 150 grams of bell pepper, seasoning: 2 tablespoons of oil, 1 tablespoon of fresh and spicy petals (Sichuan Laohui brand is recommended), 1 tablespoon of water starch, 1 teaspoon of sesame oil, 1 tablespoon of cooking wine.

Method 1Cut the tenderloin into shreds, add fresh and spicy petals, water starch, cooking wine, mix well, pour sesame oil and mix for 10 minutes.

2.Ginger and bell pepper shredded for later use.

3.After the oil pan is heated, the shredded meat is quickly stir-fried until the color is slightly white, and the ginger is stir-fried for half a minute, and finally the bell pepper is stir-fried for half a minute.

Tips: 1When mixing meat, sesame oil is drizzled at the end to lock in the moisture of the meat and make it more tender, and other oils such as olive oil can be used instead.

2.Ginger and bell peppers should not be heated for too long, otherwise the crispness will be affected.