fish-flavored pork cutlets(yu xiang rou pian )

Method of fish flavored sliced meat:

Raw materials for making fish flavored meat slices:

400 grams of lean pork, 50 grams of clean vegetables, 3 grams of fungus, 75 grams of mixed oil, 20 grams of soy sauce, 13 grams of sugar, cooking wine, green onion, pickled pepper, 2 grams of vinegar, 8 grams of garlic, 8 grams of ginger, 3 grams of monosodium glutamate, 5 grams of salt, 13 grams of wet starch, proper amount of soup.

Processing steps of fish flavored sliced meat:

1. Cut the meat into thin slices (2.5cm wide and 3.5cm long), cut the green vegetables with leaves into 3cm long segments, and slice the stems. Rinse agaric with water, cut onion, ginger and garlic into small pieces, and chop pickled pepper. Mix meat slices with a small amount of soy sauce, cooking wine and salt, add wet starch paste, and then mix some oil.

2. Use soy sauce, cooking wine, monosodium glutamate, sweet garlic, green onion, ginger, vinegar, wet starch and soup to make juice.

3. Heat the frying spoon and add oil. After the oil is hot, add the meat slices. Push the meat slices with the hand spoon at the bottom to spread them. Then put in the pepper. After frying, add the agaric and green vegetables and stir fry them for a few times. Then pour the mixed juice. After the juice is opened, turn it for a few times.

Characteristics of fish flavored sliced meat:

It has the smell of fish.

fish-flavored pork cutlets

Yuxiang sliced meat is a famous traditional dish of Han nationality in Sichuan Province, which belongs to Sichuan cuisine. Fish flavor is one of the main traditional flavors of Sichuan cuisine. This dish is a fish flavored dish made by slicing fresh lean pork, agaric, pickled pepper, Sichuan salt, soy sauce, sugar and other seasonings.

This dish is nutritious and delicious. The iron content of Auricularia auricula is very rich. Therefore, eating Auricularia auricula often can nourish the blood and keep the appearance. Pork provides high-quality protein and essential fatty acids for human beings.

practice

Practice 1

Food preparation

400 grams of lean pork, 50 grams of clean vegetables, 3 grams of fungus, 75 grams of mixed oil, 20 grams of soy sauce, 13 grams of sugar, cooking wine, green onion, pickled pepper, 2 grams of vinegar, 8 grams of garlic and ginger, 3 grams of monosodium glutamate, 5 grams of salt, 13 grams of wet starch, and an appropriate amount of soup.

Production steps

1. Cut the meat into thin slices (2.5 cm in width and 3.5 cm in length). Cut the green vegetables with leaves into 3 cm long segments, and slice the stems. Rinse agaric with water, cut onion, ginger and garlic into small pieces, and chop pickled pepper. Mix meat slices with a small amount of soy sauce, cooking wine and salt, add wet starch, and then mix some oil.

2. With salt, soy sauce, cooking wine, monosodium glutamate, sweet garlic, onion, ginger, vinegar, wet starch, soup (for juice).

3. Heat the frying spoon and add oil. After the oil is hot, remove the sliced meat. Push it with a hand spoon to spread the sliced meat. Then put in the pepper. After the taste is finished, add the fungus and green vegetables and stir fry them for a few times. Then pour the right juice. After the juice is opened, turn it for a few times.

Practice 2

Food preparation

200 grams of lean pork, 200 grams of green shoots, 25 grams of water hair fungus, a little green onion, 15 grams of garlic, 10 grams of ginger, 25 grams of pickled red pepper, an appropriate amount of salt, 1 tbsp of sugar, a little vinegar, a little soy sauce, 50 grams of broth (or water), 25 grams of wet starch, 50 grams of edible oil

Production steps

1. Soak Auricularia auricula in warm water, wash away the sediment, remove the pedicel, tear it into small pieces by hand for use, cut the scallion into 3cm long pieces, cut garlic into slices, slice ginger, remove the old skin of lettuce, wash and cut into slices, marinate the lettuce with 1 tsp salt, remove the excess water for use

2. Slice the lean pork and marinate it with a little salt and 10g wet starch

3. Shred the pickled red pepper

4. Mix 15 grams of wet starch, a little salt, sugar, vinegar, soy sauce and broth into a sauce

5. Heat the frying pan, add the oil, pour in the meat and stir fry

6. Stir fry with pickled shredded red pepper, garlic and ginger

7. Add agaric and lettuce slices and stir well

8. Pour in the sauce and scallion and stir well. If necessary, pour in 1 teaspoon oil before going abroad

matters needing attention

1. When frying meat slices, the method of "hot pot and cool oil" can prevent the meat slices from sticking to the pot and keep the meat slices smooth and tender. The so-called "hot pot and cool oil" is to heat the frying pan first, then add the edible oil, and then add the sliced meat to stir fry when the oil temperature is low.

2. Salting with Yanjiang bamboo shoots in advance can remove the excess water in the bamboo shoots, make them tasty, reduce the time of frying, and ensure the smooth and tender meat.

3. Control the consistency of the sauce, stir well after pouring the sauce.

nutritive value

pork

Pork provides high quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. Pork tastes sweet and salty, and has a flat nature. It enters the spleen, stomach and kidney meridians. It can nourish the kidney and blood, nourish yin and moisten dryness. It is mainly used for treating fever, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, benefiting two stools and stopping thirst.

fungus

1. The content of iron in Auricularia auricula is very rich, so eating Auricularia auricula often can nourish the blood and keep the face, make the skin ruddy and radiant, and prevent iron deficiency anemia;

2. Auricularia auricula contains vitamin K, which can reduce blood clot, prevent the occurrence of thrombosis, and prevent atherosclerosis and coronary heart disease;

3. The colloid in Auricularia auricula can absorb and concentrate the dust and impurities left in the human digestive system and discharge them out of the body, so as to clear the stomach and clean the intestines. It also has a significant function in dissolving endogenous foreign bodies such as gallstones and kidney stones;

4. Auricularia auricula contains anti-tumor active substances, which can enhance the body's immunity. It can prevent cancer and fight cancer if it is often eaten.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yu Xiang Rou Pian