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300 grams pork tenderloin, 1 green pepper, 1/4 carrot, 1/2 winter bamboo shoot, 6 black fungus,
Ingredients:
Seasoning for cured meat (5ml soy sauce, 5m cooking wine, 20ml water starch),
Fish flavor juice (5ml soy sauce, 15ml vinegar, 45g sugar, 1g salt, 20ml water starch),
Salad oil 80ml, green onion, ginger, minced garlic, Sichuan hot pepper 4-5 roots
practice
1. Pork tenderloin cut into thin strips, and marinated with cured meat seasoning for more than ten minutes;
2. Cut green pepper, carrot, and winter bamboo shoots into thin filaments respectively, and then wash the black fungus softly and cut into thin filaments.
3. Adjust the fish flavor juice and set aside, chopped green onion, ginger and garlic and set aside;
4. Put enough oil in the pan, put the shredded meat on the fire when the oil is 60 to 70% hot, then quickly slide it to white, and put it out for use;
5. Put a little oil in the pot, add onion, ginger, minced garlic and stir-fry, add the hot and spicy minced pork and stir out the red oil;
6. Add carrots, winter bamboo shoots and fungus and stir-fry for 2 minutes, add sharp pepper and stir-fry evenly;
7. Put in the fried shredded pork and stir quickly;
8. Pour in fish sauce and stir quickly.
Tips
1. Pickling and frying of shredded pork: the shredded pork should be marinated in advance, and the fire should be quickly fried to ensure the tenderness of the shredded pork;
2. The choice of side dishes: The side dishes commonly used for fish-flavored shredded pork include winter bamboo shoots, black fungus, green and green peppers (or sharp peppers), and carrots. In general, winter bamboo shoots are indispensable, and several other items are optional;
3. The choice of hot pepper: The hot pepper for fish-flavored pork is Sichuan hot pepper. If you can’t buy it, you can use chopped hot pepper instead. The pickling methods for pickled peppers and chopped peppers should be similar, but there are still differences, and the choice of peppers is also different. From the color point of view, the red pepper can be fried in red oil. The color of the dish is a little red, but the color of the pepper is not colored. The taste is also a little different. I also fried the fish-flavored shredded pork with chopped chili, and the taste is similar, but it is still a little bit worse~ only the taste of real Sichuan bubble pepper is the most authentic;
4. The preparation of fish-flavored juice: the taste of fish-flavored pork is right, except that the choice of soaking pepper is the preparation of fish-flavored juice. Generally, the ratio of sugar and vinegar is 3:1, and it can be slightly increased or decreased according to personal taste~
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