Chinese Food
Fish flavored shredded pork ★ fish flavored steps ★ peach love nutritionist's private cooking of Sichuan cuisine
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It's very homely. Taking out is often a must-have on the menu. But it was delicious. There were few. So I did it myself.
Cooking ingredients
Cooking Steps
Step1:Soak black fungus first. Soak in cold water. Foam. After soaking, pour out the water. Continue soaking with clean water. It takes more than 30 minutes to soak. Then take out the soaked black fungus. Cut it into shreds. Blanch it in boiling water. Cut it. In the picture, boiling water is boiling black fungus.
Step2:Sirloin shreds. Add 1 tablespoon cooking wine, 5g salt and a little chicken essence. Grasp until sticky.
Step3:Shuidian powder dry starch 10
Step4:Add 30g of water to make water starc
Step5:Water lake powder into the meat. Pour in 23 times. After each pour, grasp until the meat absorbs water.
Step6:Grab it well. Let the shredded meat eat water and starch. As shown in the figur
Step7:Add 1 tablespoon sunflower seed oil. Mix wel
Step8:Sliced pork with oi
Step9:Sauce - 2 tablespoons cooking wine.
Step10:2 tablespoons ra
Step11:Add 1 tablespoon white granulated sugar and 2 tablespoons mor
Step12:4 tablespoons vinega
Step13:1 tablespoon sesame oi
Step14:Hot water 2 tablespoon
Step15:Stir well. Dissolve the sugar.
Step16:Mix another bowl of water starch for final thickening. 1 tablespoon dry starch. Add 3 tablespoons water. Mix well. It's Shuidian powder.
Step17:Ginger and garlic. Put into the cooking machin
Step18:Minced ginger and garli
Step19:People who are afraid of spicy food like minced ginger and garlic, chopped red peppers and pickled peppers (millet peppers) are not very spicy unless they are chopped. Some chopped shallots. Use when you are out of the pot.
Step20:Side dishes - shredded carrot, shredded lettuce, shredded water bamboo, shredded black fungus.
Step21:In a hot pot, pour in 30ml of oil. When the oil temperature is 20%, put in the shredded meat and stir fry it.
Step22:Stir fry. Stir fry the shredded pork.
Step23:Stir fried shredded meat. Serve for later use.
Step24:Keep the bottom oil in the pot. Add 10ml of sunflower seed oil. Turn on the heat. Put in the ginger and garlic. Slowly force out the fragrance.
Step25:Put in chopped peppers. Stir fry. Slowly boil out the red oil. Open the fire again.
Step26:Put in the pickled peppers. Stir them to taste spicy and sour. In fact, the sour taste of fish is not pure vinegar, but the sour taste of pickled pepper juice. It's a kind of fermented sour taste, especially fresh.
Step27:I smell the hot pickled peppers. OK. At this time, I sneezed
Step28:Add 4 side dishes. Salt 3G. Stir well.
Step29:Stir fry for one minute. Let the four kinds of silk absorb the taste.
Step30:Put in the shredded meat. Stir quickly.
Step31:Stir fried loo
Step32:Add the sauce. Stir. Taste the taste (both the shredded meat and the side dishes). If it's not salty enough, put on
Step33:
Step34:
Step35:
Cooking tips:1. Don't put green peppers. They bring their own fragrance to destroy the fish flavor. 2. It's more delicious to use winter bamboo shoots instead of water bamboo shoots in winter. 3. Stir fry quickly. Keep the meat fresh and tender. It's like eating fish. 4. When it's just cooked, it's sour. It'll be cool after a while. When it's warm, it's sour. For sour and sweet dishes, salt must be used as the base taste. Otherwise, the sour and sweet taste will always float. 5. Like the side dishes crispy. Stir fry the side dishes for less time. Keep crispness. 6. It's hard to adjust the heavy taste - sour, spicy, salty, fresh and sweet. Which flavor is not enough, you can put more on your own. Make your favorite taste. There are skills in making delicious dishes.
