Home style shredded pork with fish flavor(jia chang yu xiang rou si )

Home style shredded pork with fish flavor

Introduction:

"The first time I ate fish flavored shredded meat was in the university canteen. I didn't know it was the legendary fish flavored shredded meat at that time. I just thought it was very delicious. The canteen uses chicken breast meat. I don't like breast meat very much. The meat is very Chai, but this makes me feel that the breast meat is delicious. But this time I still use pork. I want to try which is better. "

Production steps:

Step 1: shred the meat, marinate with a little salt, cooking wine and starch for 10 minutes.

Step 2: soak the fungus and carrot in warm water and cut into shreds.

Step 3: Chop ginger and garlic.

Step 4: prepare the sauce and mix it according to the ratio of wine: soy sauce: sugar: vinegar: water = 1:2:3:4:5.

Step 5: heat the oil, saute the ginger and garlic, add the shredded meat and stir fry until it turns white, add the shredded fungus and carrot, and the sauce, stir fry evenly, finally, add a little water and starch into the pot, stir fry evenly.

Materials required:

Pork: 250g

Auricularia auricula: right amount

Shredded carrot: right amount

Wine: 1 teaspoon

Soy sauce: 2 teaspoons

Sugar: 3 teaspoons

Vinegar: 4 teaspoons

Water: 5 teaspoons

Salt: right amount

Starch: right amount

Ginger: right amount

MSG: right amount

Garlic: right amount

Note: nongnong phrase: 1. If you can't make the right sauce, mix it according to the ratio of wine: soy sauce: sugar: vinegar: water = 1:2:3:4:5, so that the taste won't be worse. 2. The shredded fungus and carrot can be blanched with water in advance to reduce the time of frying.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Jia Chang Yu Xiang Rou Si