Fish flavored Citron(yu xiang fo shou gua )

Fish flavored Citron

Introduction:

"If you like fish flavor dishes, please taste my innovative fish coriander."

Production steps:

Step 1: slice pork tenderloin into a bowl, add 2 teaspoons of raw meal, 1 teaspoon of cooking wine and a little salt, and stir well. Add a few drops of peanut oil and stir well again. Marinate for more than 10 minutes.

Step 2: oil pot, 70% heat, put the pickled pork shreds in, quickly stir fry, wait for the meat color to turn white, then put them into reserve.

Step 3: wash bergamot, shred and set aside.

Step 4: soak dry Auricularia auricula in warm water, add a little flour, clean, shred and set aside.

Step 5: half a carrot (1 small), wash, peel, shred, set aside.

Step 6: Chop onion, ginger and garlic; cut parsley into sections.

Step 7: prepare a small bowl, add a little soy sauce (can not be added), 2 teaspoons soy sauce, 2 teaspoons vinegar, 2 tablespoons sugar, 1 teaspoon chicken essence, appropriate amount of pepper, half a small bowl of cold water, transfer into sweet and sour juice.

Step 8: in another oil pan, 50% heat, saute shallot, ginger and garlic, pour in 1 tbsp chopped pepper (if there is Douban sauce, you can also add 1 tbsp).

Step 9: stir fry the fragrance over low heat, pour in the shredded fungus and stir well.

Step 10: add shredded carrots and stir well.

Step 11: pour in the shredded bergamot and stir well.

Step 12: pour in the fried pork fillet and stir well.

Step 13: add raw powder into the sweet and sour juice, mix well, pour into the pot, stir fry quickly.

Step 14: pour in the coriander section, add the right amount of salt, wait until the soup is thick, then serve.

Materials required:

Pork loin: 200g

Citron: 2

Carrot: half

Dried agaric: 10

Chopped pepper: 1 tablespoon

Coriander: 50g

Scallion: right amount

Ginger: right amount

Minced garlic: right amount

Veteran: a little

Soy sauce: 2 teaspoons

Vinegar: 2 teaspoons

Sugar: 2 tablespoons

Chicken essence: 1 teaspoon

Pepper: right amount

Raw meal: 2 teaspoons

Cooking wine: 1 teaspoon

Salt: right amount

Note: before the pot can drop a few drops of sesame oil (because my daughter does not like the flavor of sesame oil, so did not add).

Production difficulty: ordinary

Technology: stir fry

Length: 20 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Fo Shou Gua