Fish flavored sliced pork

Fish flavored sliced meat:

Raw materials for making fish flavored sliced meat:

350 grams of pork, 50 grams of Shuifa fungus, 50 grams of Shuifa bamboo shoot, 15 grams of pickled pepper, 3 grams of salt, 20 grams of soy sauce, 20 grams of cooking wine, 10 grams of ginger, 10 grams of garlic, 15 grams of green onion, 30 grams of sugar, 15 grams of vinegar, 1 gram of monosodium glutamate, 30 grams of bean powder, 30 grams of soup and 50 grams of clear oil.

Processing steps of fish flavored sliced meat:

1. Cut pork into nail sized slices, add salt, soy sauce, cooking wine and water soybean powder, mix well. Wash and cut agaric and bamboo shoots into small pieces. Soak in boiling water and drain. Soak pepper, remove seeds and chop fine. Cut ginger and garlic finely, and cut onion into flowers.

2. Mix salt, soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water soybean powder and soup into a bowl to make sauce. Put the pan on the fire, heat up the oil, stir fry the sliced meat, stir fry the hot pepper, ginger and garlic, stir fry the fungus, bamboo shoots and scallion, cook the sauce, push the pan, and set it on a plate.

Characteristics of fish flavored sliced meat:

The color is bright red, the quality is fresh, smooth and tender, and the smell of fish is strong.

Fish flavored sliced pork

Fish flavored shredded smooth meat is a classic dish in Sichuan Province. The color is bright red, the quality is fresh, smooth and tender, and the smell of fish is strong. Cut pork into nail sized slices, add salt, soy sauce, cooking wine and water bean powder, mix well. Wash and cut agaric and bamboo shoots into small pieces, add into boiling water, drain thoroughly. Soak pepper, remove seeds and chop fine. Cut ginger and garlic finely, and cut onion into flowers. Use salt, soy sauce, cooking wine, monosodium glutamate, sugar and vinegar. Combine the water soybean powder and soup into a bowl to make the sauce. Put the pan on the fire, heat up the oil, stir fry the sliced meat, stir fry the hot pepper, ginger and garlic, stir fry the fungus, bamboo shoots and scallion, cook the sauce, push the pan, and set it on a plate.

Raw materials

Pork 350 grams, water hair fungus 50 grams, water hair blue bamboo shoots 50 grams. 15 grams of pickled pepper, 3 grams of salt, 20 grams of soy sauce, 20 grams of cooking wine, 10 grams of ginger, 10 grams of garlic, 15 grams of green onion, 30 grams of sugar, 15 grams of vinegar, 1 gram of monosodium glutamate, 30 grams of soybean powder, 30 grams of soup, 50 grams of clear oil.

Production process

Cut pork into nail sized slices, add salt, soy sauce, cooking wine and water bean powder, mix well. Wash and cut agaric and bamboo shoots into small pieces, add into boiling water, drain thoroughly. Soak pepper, remove seeds and chop fine. Cut ginger and garlic finely, and cut onion into flowers. Use salt, soy sauce, cooking wine, monosodium glutamate, sugar and vinegar. Combine the water soybean powder and soup into a bowl to make the sauce. Put the pan on the fire, heat up the oil, stir fry the sliced meat, stir fry the hot pepper, ginger and garlic, stir fry the fungus, bamboo shoots and scallion, cook the sauce, push the pan, and set it on a plate.

Longitude: 104.06573486

Latitude: 30.65946198