Fish flavored shredded pork (super detailed Edition)(yu xiang rou si chao ji xiang xi ban )

Fish flavored shredded pork (super detailed Edition)

Introduction:

"Well, let's start. It's really troublesome to cook while weighing and taking pictures. I usually cook by feeling. I've never been so pedantic. I know we're all experts here. I'm not for my friends. I'm laughing. But I'm weighing this time. Let's take a look at the wrong proportion and give me some advice See, I started to improve, and strive to make this popular classic become a model, perfect and shining star This one is large enough for almost four people. If it's for two people, half the side dishes are yulanpian and black fungus, and the rest is only 10%

Production steps:

Step 1: 265 grams of sirloin (about half a catty); 100 grams of pickled Auricularia auricula (about 6 pieces); 30 grams of green onion; 25 grams of garlic (about 5 pieces); 10 grams of ginger; 20 grams of chopped pepper; 150 grams of winter bamboo shoots (yulanpian); 100 grams of edible oil; 20 grams of Pixian bean paste; < br > pickled shredded pork: cooking wine 5ml, salt 2.5G, starch 5g, water 10ml, several drops of edible oil < br > fish sauce: starch 15g; soy sauce 8ml; vinegar 8ml; Sugar 22 g; chicken essence 2 g; water 60 ml.

Step 2: grab the sliced meat and marinade and wake up for more than 20 minutes.

Step 3: Chop onion, ginger and garlic into powder; shred Auricularia auricula; wash and shred winter bamboo shoots; scald them in boiling water and set aside.

Step 4: mix the fish sauce well and set aside.

Step 5: wake up good shredded meat.

Step 6: put the shredded meat with chopsticks in a 60-70% hot oil pan and spread it; when the shredded meat turns white (a little pink is OK, don't fry it old ~ the whole process of cooking this dish is over high fire ~).

Step 7: take out the fence and put it aside to control the oil.

Step 8: leave a little of the oil in the pot, and pour the rest into a small bowl to make other dishes. When the oil temperature is 70%, put Pixian bean paste in the pot and stir fry the red oil.

Step 9: pour in onion, ginger, garlic and a large spoon of chopped pepper, stir up the flavor.

Step 10: pour in the shredded meat and stir fry quickly for about 1 minute.

Step 11: put the fungus and bamboo shoots into the pot, stir fry over high heat, about 1.5 minutes.

Step 12: pour in the mixed fish sauce and stir fry evenly.

Step 13: serve and move.

Materials required:

Loin: 265g

Auricularia auricula: 100g, about 6 pieces

Scallion: 30g

Garlic: 25g, about 5 pieces

Ginger: 10g

Chopped pepper: 20g

Winter bamboo shoots: 150g

Edible oil: 100g

Pixian bean paste: 20g

Cooking wine: 5ml

Salt: 2.5G

Starch: 15g

Water: 10M

Note: affectionate "pepper" to be: 1, as a side dish of winter asparagus can also be replaced by potatoes, lettuce, carrots and so on, or do not side dish is no problem. 2, when rowing shredded meat with chopsticks under the oil pot, otherwise it is easy to stick together. 3, because Douban sauce, chopped pepper and fish sauce have salt, so basically do not need to put salt, if the taste is heavy, you can With a little more salt ~ ~ 4, rice must be steamed in a big pot, otherwise it's not enough to eat

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: fish flavor

Chinese PinYin : Yu Xiang Rou Si Chao Ji Xiang Xi Ban