Dry fried shredded pork

Dry fried shredded meat method:

Raw materials for dry fried shredded meat:

400g lean meat, 2 chives, 1 ginger, 15 dried peppers, 1 tsp Zanthoxylum (3G)

Seasoning for dry fried shredded pork:

200g edible oil; 30g actual consumption; 1tsp cooking wine (30g); 1tsp pepper (3G); 1tsp refined salt (3G); 1g2 monosodium glutamate (1.5g)

Processing steps of dry fried shredded pork:

1. Wash the lean meat and cut it into shreds; wash the dried pepper and cut it into sections; wash the ginger and cut it into shreds; wash the scallion and cut it into sections;

2. Put shredded meat into a bowl, add cooking wine, salt and pepper and marinate for 5 minutes;

3. Put the oil in the pan, heat it to 50% heat, deep fry the shredded meat until golden yellow, then remove and drain the oil;

4. Leave the bottom oil in the pot, add dried pepper, Chinese prickly ash, shredded ginger and scallion to stir fry until fragrant, then add shredded meat, salt and monosodium glutamate to stir fry.

Characteristics of dry fried shredded pork:

Dry spicy rice, crisp and delicious.

Do dry fried shredded meat need to pay attention to:

The shredded meat must be fried dry before it tastes good.

Dry fried shredded pork

Dry fried shredded pork is a famous traditional dish in Sichuan Province. It belongs to the Sichuan cuisine. It is salty and delicious. It is cooked with dry and spicy food, crisp and delicious. Can enhance appetite, promote digestion, rich in nutritional value. It is a home-made dish with lean meat and dried pepper as the main ingredients. The pork is cut into two groups of shreds about 6cm long. Cut fresh bamboo shoots into two thick filaments about 5cm long. The green onion and the dried pepper are cut into shreds. Put the pan on medium heat, heat the vegetable oil (about 120 ℃), fry the dried shredded chili into brown red, pick up, then add the shredded pork, stir dry water, add cooking wine and salt. Continue to stir fry the soy sauce and bamboo shoots until the oil is dry and fragrant. Stir fry the shredded pepper and monosodium glutamate well. Set the pan to a plate and sprinkle with shredded green onion.

Characteristics of dishes

The color is brown, fragrant, crisp and salty!

practice

Practice 1

Make food

400 grams of shredded lean meat, 2 chives, 1 ginger, 15 dried peppers, 1 teaspoon Chinese prickly ash,

200g edible oil (actual consumption 30g), 1 tbsp cooking wine, 1 tbsp pepper, 1 tbsp refined salt, 1 / 2 tbsp monosodium glutamate,

Production process

1. Wash the lean meat and cut it into shreds. 2. Wash the dried pepper and cut it into sections,

3. Wash and shred ginger,

4. Wash the scallion and cut into sections,

5. Put shredded meat into a bowl, add cooking wine, salt and pepper and marinate for 5 minutes,

6. Put the oil in the pan, heat it to 50% heat, deep fry the shredded meat until golden yellow, then remove and drain the oil,

7. Leave the bottom oil in the pot, add dried pepper, Chinese prickly ash, shredded ginger and scallion to stir fry until fragrant, then add shredded meat, salt and monosodium glutamate to stir fry.

Making tips

The shredded meat must be fried dry before it tastes good.

Practice 2

Make food

350 grams of pork and 50 grams of fresh winter bamboo shoots. 5 g dry pepper, 10 g green onion, 50 g vegetable oil, 10 g cooking wine, 3 g salt, 10 g soy sauce and 0.5 g monosodium glutamate.

Production process

Cut the pork into two groups of silk about 6cm long. Cut fresh bamboo shoots into two thick filaments about 5cm long. The green onion and the dried pepper are cut into shreds. Put the pan on medium heat, heat the vegetable oil (about 120 ℃), fry the dried shredded chili into brown red, pick up, then add the shredded pork, stir dry water, add cooking wine and salt. Continue to stir fry the soy sauce and bamboo shoots until the oil is dry and fragrant. Stir fry the shredded pepper and monosodium glutamate well. Set the pan to a plate and sprinkle with shredded green onion.

Practice 3

Food preparation

350 grams of lean pork, 100 grams of dry pepper, 10 grams of green onion, 2 grams of pepper, 5 grams of cooked sesame, 5 grams of ginger, 4 grams of garlic, 50 grams of peanut oil, 10 grams of soy sauce, 10 grams of cooking wine, 3 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of sugar.

Production steps

1. Clean the lean pork and cut it into shreds. Add wine and salt. Marinate with soy sauce for 10 minutes

2. Shred the green onion, ginger and garlic, and cut the dried pepper into shreds;

3. Set the frying pan on the fire, add peanut oil and heat it to 50%. Fry the dried shredded chilli until it turns brown. Then remove and set aside;

4. Leave the bottom oil in the pan, add the chopped green onion, ginger, garlic and pepper to stir fry the flavor, then add the pickled pork shreds, stir dry the water, stir until the oil is golden, then add the shredded pepper, monosodium glutamate and sugar to stir well, put them on the pan, sprinkle the cooked sesame.

Practice 4

The shredded meat is put into a non stick pot with a little oil. After continuous stir frying, the color of the meat gradually turns from red to white. The moisture of the shredded meat evaporates little by little, and there is no juice in the pot. If you continue to stir fry, the moisture in the shredded meat is squeezed out little by little, and the color of the meat gradually changes to dark yellow, and then the edge of the meat begins to scorch and yellow. In this process, the quality of the pork is improved The smell of fishy smell also drifted away with the steam, leaving only the smell of meat.

Pork - how to identify diseased pork: when buying pork, pull out one or several pig hairs and carefully look at the hair roots. If the hair roots are red, it is diseased pig; if the hair roots are white, it is not diseased pig. The fresh pork is glossy, the muscle is red and even, the fat is white; the surface of the meat is slightly dry or wet, and does not stick to the hand; the meat is elastic, and the traces disappear immediately after finger pressing; the smell has the normal smell of fresh pork. After boiling, the broth is transparent and clear, with fat aggregation on the surface and fragrance. However, the muscle of the deteriorated pork is dull, the fat is dark or grayish green, the surface of the meat is dry or sticky, the elasticity of the meat is reduced, and the traces after finger pressing can not disappear. It smells of corruption. After boiling, the broth is turbid and has a rotten smell.

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