Home style fish flavored shredded pork(jia ting ban yu xiang rou si )

Home style fish flavored shredded pork

Introduction:

"I like to eat fish flavored shredded meat. I'll send a process chart this time."

Production steps:

Step 1: chop the onion, ginger and garlic, cut the dried pepper in half and set aside

Step 2: cut pork, agaric, yulanpian, green pepper into shreds. Marinate the shredded meat with salt, cooking wine and starch for 10 minutes

Step 3: Ingredients: 1 tbsp salt, 3 tbsp sugar, 4 tbsp rice vinegar, 1 tbsp oyster sauce, 2 tbsp raw soy sauce, 1 tbsp old soy sauce, 2 tbsp Pixian bean paste, and mix the dried pepper into the sauce.

Step 4: heat the pan, add oil, stir fry shredded pork, add minced garlic and ginger, stir fry until fragrant.

Step 5: add shredded wood ear, shredded Magnolia and stir fry with green pepper.

Step 6: pour in seasoning juice and scallion, stir well. (if the flavor of seasoning juice is insufficient, add seasoning appropriately) (or add some wet starch with water and starch to the dish to increase the consistency)

Materials required:

Lean pork: moderate

Yulanpian: right amount

Auricularia polytricha: right amount

Green pepper: right amount

Dried pepper: about 8

Scallion: right amount

Pixian bean paste: 2 teaspoons

Ginger: right amount

Garlic: right amount

Salt: 1 teaspoon

Sugar: 3 teaspoons

Rice vinegar: 4 teaspoons

Cooking wine: moderate

Starch: 2 teaspoons

Oyster sauce: 1 teaspoon

Soy sauce: 2 teaspoons

Old style: 1 spoonful

Note: in the last step, you can add water and starch with some wet starch into the dish to increase the consistency. The right amount of old sauce will make the color look better. Stir fry shredded meat over high heat until it turns white, so that the meat does not age easily. When choosing yulanpian, choose jade white or milk white. The bamboo shoots are closely jointed, thick and have no sulfur flavor. Auricularia auricula is easy to soak in warm water, which makes it crisp and tender.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jia Ting Ban Yu Xiang Rou Si