Fish flavored shredded pork with pickled pepper(pao jiao ban yu xiang rou si )

Fish flavored shredded pork with pickled pepper

Introduction:

"There are many versions of fish flavored shredded meat, including those with chili peppers, those with bean paste, and those with small sleeves. This fish flavored shredded meat is pickled with red pepper. Its characteristic is that it can not cover the taste of the dish itself, but also stir fry the fish flavor. This Sichuan dish, which is suitable for both north and south, is the most invincible rice killer

Production steps:

Step 1: shred pork loin, carrot, black fungus and winter bamboo shoots, and mince onion, ginger and garlic

Step 2: add a little starch, pepper, ginger, cooking wine, soy sauce and chicken essence to the shredded meat. After grasping well, seal it with plastic film and marinate it for use

Step 3: make sauce (about two spoonfuls is enough): starch + soy sauce + rice vinegar + chicken essence + delicious juice + sugar + onion powder

Step 4: stir fry the shredded meat in the hot oil, and set aside

Step 5: add onion, ginger and garlic into the remaining oil and saute until fragrant, then add red pickled pepper and stir fry

Step 6: add shredded carrots, black fungus and winter bamboo shoots and stir fry

Step 7: add shredded meat and stir well

Step 8: add the sauce and stir fry for a while

Materials required:

Pork loin: 120g

Carrot: right amount

Soak black fungus: appropriate amount

Winter bamboo shoots: moderate

Starch: right amount

Old style: moderate

Cooking wine: moderate

Rice vinegar: right amount

Soy sauce: right amount

Pickled red pepper: right amount

Ginger: right amount

Garlic: right amount

Scallion: right amount

Delicious juice: right amount

Chicken essence: appropriate amount

Pepper: right amount

Sugar: right amount

Caution: fish flavored shredded pork is 1 fish flavored shredded pork. If the seasoning is too late, it is best to adjust sauce 2 and fish flavour shredded meat in advance. There are peppers with bean sauce. The small sleeve feels the best of the red pepper. It will not cover the taste of the dish itself, and it can fry the fish flavor to ^o^3. Oil, soy sauce, chicken essence and so on all have salt in them, and then salt will be too salty

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Pao Jiao Ban Yu Xiang Rou Si