Fish-flavored shredded pork is a common classic farm dish popular throughout the country. It is one of the main traditional flavors of Sichuan dishes. It is mainly made of shredded pork pork with soaked peppers marinated with crucian carp. In order to stir-fry the shredded pork to create a fish-flavored shredded pork, it is called fish-flavored shredded pork. A plate of excellent fish-flavored shredded pork has fine ingredients, the dish is rosy in color, the fish is full of fragrance, the shredded pork has soft texture, and it tastes both salty, sweet, sour and spicy. Since fish-flavored shredded pork contains pork, bamboo shoots and black fungus, it has a very high nutritional content and is delicious and not expensive. You can order delicious dishes at any time in the restaurant. Today I will briefly introduce to you the home-cooked shredded pork method. How to make it taste better.
Fish-flavored shredded pork method
Ingredients preparation: pork tenderloin 150g, green bamboo shoots (lettuce) 50g, water-haired fungus 75g, Erjingtiao pickled pepper minced pepper 50g, green onion, ginger and garlic
. How to make fish-flavored shredded pork:
Step 1: Cut the pork tenderloin into strips, peel and cut the green bamboo shoots into thick shreds (the thickness should be moderate), wash the swelling fungus and cut the thick shreds (the thickness should be moderate), set aside
Step 2: Put the cut shredded pork into a bowl, add 10g of salt, soy sauce, cooking wine, starch Scalding and sizing, blanching the green bamboo shoots and black fungus shreds into boiling water, and blanching them. Step 3: Take a small bowl and put 1/4 spoon of salt, MSG, white sugar, aged vinegar , sesame oil, starch, mix well to make the juice, and set aside
Step 4: Place the wok on the heat, add oil and heat until 40% heat, and put the flavour. After the shredded meat is frizzy until cooked, add pickled pepper and stir-fry until the oil is bright red, then add minced ginger, garlic and garlic and stir-fry evenly, add green bamboo shoots and shredded black fungus, stir-fry evenly
Step 5: Pour the prepared juice into the pot, stir-fry evenly, add shiny oil, add chopped green onion, stir-fry evenly, and then stir-fry evenly
Warm reminder:
1. fish aroma flavors should be perfect. The first choice is Erjingtiao soaked peppers. The peppers must be removed from the stems and seeds, otherwise the color of the vegetable will not be red and bright, and it will feel messy.
2. Adjust the proportion of Sichuan salt, sugar and vinegar is the key to the fish aroma. The bottom flavor (salt amount) in the mouth should be thick, so that the sour taste first and sweet taste will be followed by both. Both should be
3. When stir-frying shredded pork, you must stir-fry quickly and quickly to make a dish so that the green bamboo shoots and fungus will not produce serious
