Fish flavored shredded pork(sui yi da pei yu xiang rou si )

Fish flavored shredded pork

Introduction:

"My husband said he wanted to eat fish flavored shredded pork, so I used all the materials I could use around me. As a result, I made a big bowl, and I ate more than half of it alone (he was not at home, so I left it for him for tomorrow, and I couldn't help eating more, hahaha), which made me die."

Production steps:

Step 1: wash Flammulina velutipes, shred green pepper, soak Auricularia auricula and shred, cut green onion, ginger and garlic.

Step 2: shred the pork (I'm not good at slicing, so I cut the picture, hahaha), mix the starch with water.

Step 3: heat the oil in the pan (a little more), and stir fry the ginger and garlic until fragrant.

Step 4: stir fry the shredded meat and add a few spoonfuls of chili sauce (according to your taste).

Step 5: stir fry the shredded meat until it's seventy to eighty percent cooked, stir fry with other ingredients (the meat will not be tender after a long time), add soy sauce, salt, chicken essence, pepper powder, vinegar, sugar, and stir fry.

Step 6: when the vegetables and meat are cooked, pour in the starch, sprinkle with scallion and mix well.

Materials required:

Pork: moderate

Flammulina velutipes: right amount

Green pepper: right amount

Dried Auricularia auricula: appropriate amount

Chili sauce: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Starch: right amount

Sugar: right amount

Vinegar: right amount

Pepper powder: right amount

Chicken essence: appropriate amount

Salt: right amount

Soy sauce: right amount

Precautions: 1. The pork is frozen first and then cut. It's easy to cut and thin. I took it out early in the morning. It's too early. I think it's too late when I cut it (originally, the knife work is not good, and it's even worse if it's not frozen. I'll make a fool of myself, ha ha). 2. Don't fry the meat too long, and the fire should be big, so that the meat is tender. 3. If you can't eat spicy, try to choose less spicy chili sauce (mine is a little spicy, but not a lot), and then put more, so that the color is better.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Sui Yi Da Pei Yu Xiang Rou Si