Home style fish flavored shredded pork(jia chang ban yu xiang rou si )

Home style fish flavored shredded pork

Introduction:

"Ha ha, this is my first time to make fish flavored shredded meat, and it's also my first recipe published in the delicious food. It's not very successful. Because it's frozen meat in the refrigerator, once the shredded meat melts into minced meat, it looks a little ugly. Next time, it will be better! Please give me more advice. "

Production steps:

Step 1: get the materials ready. As the pork is frozen, anxious to use, so hot water into the color. It is suggested to buy fresh meat.

Step 2: cut the meat, green pepper, carrot and potato into shreds, green onion, ginger and garlic.

Step 3: cut the shredded meat, put a little starch, and grasp it well with the meat, which will make the meat tender and soft.

Step 4: blanch all the dishes in boiling water, be careful not to overdo it.

Step 5: put all the dishes in the water for a few seconds and take them out immediately.

Step 6: blanch the potatoes.

Step 7: sugar, vinegar, tomato sauce, soy sauce, put together, stir evenly, mix into juice, set aside.

Step 8: heat up the salad and pour in the oil.

Step 9: when the oil temperature reaches 60% heat, add green onion, ginger and garlic, and stir fry them for fragrance.

Step 10: pour in the shredded meat and stir fry it.

Step 11: stir fry until the meat changes color, pour in vinegar and soy sauce. Stir fry again.

Step 12: add Pixian Douban and stir fry.

Step 13: pour all the dishes into the pan and stir fry.

Step 14: finally pour in the juice, add some salt, monosodium glutamate, sesame oil, stir fry a few times. Home version and self created version of fish flavored shredded meat is ready!

Materials required:

Lean pork: 250

Green pepper: 100

Carrot: 100

Potatoes: 100

Salt: a little

Sugar: 3 teaspoons

Vinegar: 3 teaspoons

Ketchup: 1 teaspoon

Soy sauce: 1 teaspoon

Salad oil: 30g

Scallion: right amount

Garlic: right amount

Ginger: right amount

Note: 1, the restaurant is all cut into silk material oil, one is not the condition at home, two is not good to eat too much oil, too greasy, so directly take water blanching. 2. Pixian Douban, vinegar and soy sauce are salty. The amount of salt you put in must be well controlled. If you have a light mouth and add those materials, you don't need to put salt. I just put a little salt, so it's too salty. 3. If you like more spicy, you can put a few dry red peppers, and black fungus, you can increase the appearance of some dishes, black with color, and the nutritional value of black fungus is also very good. Because it was the first time, I was in a hurry and didn't put all the materials in. Try to improve in the future. Let's give more advice!

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jia Chang Ban Yu Xiang Rou Si