Chinese Food
Fish flavored shredded pork
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I ordered a fish flavored shredded pork in the restaurant some time ago. Take a look at it. It's not fish flavored shredded pork. Obviously, stir fried meat with chili, carrot and fungus. No smell of fish. Today I'll make a fish flavored shredded pork. It's really fish flavored
Cooking ingredients
Cooking Steps
Step1:Shred lettuce. Add about 1g salt and marinate for about 10 minutes. Pour out the water. Wash and shred agaric hai
Step2:Cut the ginger and garlic. The garlic is about one third more than the ginger. Cut the green onion. Put the green onion and the ginger and garlic together for use. Remove the seeds and cut the pickled pepper for use
Step3:Cut green onion and place it separately for us
Step4:Shred tenderloin. Marinate with 1g salt, a few drops of soy sauce and a little water starch
Step5:Sauce - about 2G of salt, 1g of monosodium glutamate, 3 tablespoons of raw soy sauce (about 25ml), 2 tablespoons of aged vinegar (about 15ml), 2 tablespoons of sugar (about 15g), Shuidian powder, 1 tablespoon of cooking wine (about 8ml), a small amount of water (better with fresh soup) and stir well for us
Step6:All ingredients and seasonings are ready. Heat the pot and pour in the oil. Heat it to 60% heat, pour in the shredded meat and stir it quickly. When the meat turns white, pour in the chopped green onion, ginger, garlic and pickled peppers, stir and color it. Put in the shredded lettuce and shredded agaric. Stir in the sauce and stir it quickly and evenly. Finally, sprinkle the chopped green onion and stir it for several times to get out of the pan
Step7:Plate. Prepare to open.
Cooking tips:1. The pickled peppers can be peeled with the back of a knife from the end of the pickled peppers. 2. The pickled peppers should be cut as thin as possible, easy to be colored and evenly wrapped on the shredded meat. 3. The amount of seasoning here is estimated. It is not measured by an electronic scale. The spoon used for putting salt and monosodium glutamate is about 5g / scoop. The spoon used for releasing raw extract, sugar and vinegar is about 8ml / scoop. The ratio of sugar and vinegar is 1-1. There are skills for making delicious dishes with one scoop of sugar and one scoop of vinegar.
