[fish flavored shredded pork] you must be able to cook home dishes

[fish flavored shredded pork] you must be able to cook home dishes

Introduction:

"So far, I think cooking (and baking) is a very fun thing. I can play with the ingredients, turn them into delicious food, and take charge of the health of my family. Cooking is also a lifelong career for our housewives. We must do a good job and be strong. Let's start with fish flavored shredded pork, the champion of home cooking. I like fish flavored shredded meat. It's just a few simple combinations, but there are meat and vegetables. Without fish, I can still taste fish, and it's delicious in color and smell. It's a home cooked dish worthy of our whole life. "

Production steps:

Step 1: prepare materials.

Step 2: cut the pickled black fungus, yulanpian, lean pork, onion, ginger and garlic.

Step 3: marinate the shredded meat with a little salt, cooking wine and starch. And starch, salt, sugar, vinegar, soy sauce, broth (or water) into sauce.

Step 4: hot pot under the cold oil, oil warm, under the meat quickly stir fry.

Step 5: stir fry until the meat turns white, then stir the shredded meat in the pan (or Sheng), add the base oil and homemade chopped pepper, minced garlic and ginger to stir fry until fragrant.

Step 6: stir fry the shredded meat evenly.

Step 7: add in the water in advance and stir fry for about one minute.

Step 8: add Yulan and black fungus and stir fry for a while.

Step 9: pour in the sauce. When the soup is thick, stir fry with scallion.

Materials required:

Moderate amount of lean pork

Winter bamboo shoots: moderate

Auricularia auricula: right amount

Carrot: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Homemade chopped pepper: appropriate amount

Broth: moderate

Salt: right amount

Appropriate amount: sugar

Vinegar: right amount

Soy sauce: moderate

Starch: right amount

Note: winter bamboo shoots can be bought fresh-keeping package, as long as the white calcification of bamboo shoots can be washed, do not need blanching. No, it's good to use water bamboo instead. When dry Auricularia auricula is bubbled, add some dry starch to help clear the dirty matter on it. Before cooking, it is better to soak the hair with warm water, and it is not suitable to eat the part that is still tight together after soaking. Fresh Auricularia contains toxin and is not edible. Auricularia auricula has the function of anticoagulation, and is not suitable for people with hemorrhagic diseases. Pregnant women should not eat more. Try to use pickled pepper or chopped pepper to make this dish. It's better not to use Pixian Douban sauce. This will make the dish taste very strong, with sauce flavor but no fish flavor.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh