Delicious traditional dish "fish flavored shredded pork"(mei wei er chuan tong cai yu xiang rou si )

Delicious traditional dish "fish flavored shredded pork"

Introduction:

"There are many ways of" fish flavored shredded meat "on the Internet. Let's not comment on its authenticity, as long as it's delicious. The fish flavor mainly comes from the reasonable combination of sweet and sour garlic, pickled pepper and Pixian chili sauce. When making, as long as several seasonings are well matched, the fish flavor will be very rich. Today's "fish flavored shredded pork" is my home cooked meal. I feel that the taste is OK, so I write a diary for my friends' reference. I usually fry this dish with not a lot of soy sauce. Its color is lighter than that of ordinary friends. What I want is bright color. In the past, we never put ingredients such as colored peppers. Sometimes, we put a little shredded carrots to match the color. Recently, in order to improve the color matching, we put a little shredded colored peppers in it every time, which really adds color. The specific measures are as follows; "

Production steps:

Step 1: shredded pork, shredded winter bamboo shoots, shredded water hairy fungus, shredded red pepper, shredded sharp pepper, minced green onion, minced ginger, minced garlic, homemade chopped pepper, Sichuan Pixian chili sauce, yellow rice wine, soy sauce, fragrant vinegar, sugar, salt, chicken powder, pepper, Lake powder, cooking oil.

Step 2: put yellow rice wine, salt, pepper and a little chicken powder into the shredded meat, and grasp well by hand.

Step 3: add appropriate amount of water and starch, grasp the shredded meat, eat the slightly sticky water, pour in a little salad oil, mix slightly, and prepare for 10 minutes.

Step 4: mix the sauce in a bowl, put half of the minced garlic into the bowl, and then add salt, pepper, chicken powder, sugar, soy sauce, vinegar and rice wine. Basically, the proportion of soy sauce, vinegar and sugar is one two three.

Step 5: add appropriate amount of water, starch and water, mix well.

Step 6: Boil the water in the pot, blanch the shredded winter bamboo shoots and Auricularia auricula, remove the peculiar smell, and then take out and drain the water.

Step 7: heat up another frying spoon, put in the cool oil, put in the pulp, make the sliced pork and take it out.

Step 8: heat the frying spoon, add about 25 grams of cooking oil, add chopped pepper and stir fry to get red oil, then add Pixian chili sauce and onion and ginger and continue to stir fry, stir until fragrant, pour in bowl juice and stir well.

Step 9: stir fry the sauce well, then add bamboo shoots, fungus and pepper.

Step 10: add sliced pork.

Step 11: stir well over high heat, then out of the pot. It only takes 5 minutes to make this dish.

Step 12: after the pot, the code plate can be served.

Materials required:

Shredded pork: 300g

Shredded bamboo shoots: 80g

Shuifa silk fungus: 80g

Shredded red pepper: 25g

Shredded pepper: 25g

Minced green onion: 15g

Minced ginger: 5g

Minced garlic: 20g

Homemade chopped pepper: 30g

Sichuan Pixian chili sauce: 30g

Yellow rice wine: 10g

Soy sauce: 10g

Vinegar: 20g

Sugar: 25g

Salt: 2G

Chicken powder: 2G

Pepper: 1g

Starch: appropriate amount

Cooking oil: 50g

Note: this dish features beautiful color, rich smell of fish, taste salty, slightly sour, slightly sweet, slightly spicy, in which each has its own flavor, and tastes like stewed fish. Warm tips: 1. When making shredded meat, the amount of starch should be appropriate, and the water content should be more appropriate. Then use your hands to repeatedly grasp evenly, so that the water content can be fully eaten into the poured shredded meat, so that the fried shredded meat will be fresh and tender. 2. After the pulp is finished, put some cool oil. It's easy to break up and not easy to stick to the pot when sliced meat is sliced. The way to smooth shredded meat is to heat the oil in a hot pot, pour in the cool oil, and immediately put it into the shredded meat. Quickly break it up to make it fresh and not stick to each other. When the shredded meat changes color, take it out immediately. 3. Mixing bowl juice is for quick frying. The proportion of seasoning used in bowl juice should be well controlled to produce strong fish flavor. Half of the minced garlic should be cooked with the minced onion and ginger, and the other half should be put into the bowl juice, which will produce a good taste.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Mei Wei Er Chuan Tong Cai Yu Xiang Rou Si