Fish flavored shredded pork recipe of automatic cooking pot

Fish flavored shredded pork recipe of automatic cooking pot

Introduction:

"Yuxiang shredded meat is a famous restaurant dish with high serving rate, which is loved by the majority of diners because of its unique fish flavor. Its cooking method is derived from the unique Sichuan folk method of cooking fish seasoning, which is more complex, but it can be easily cooked by using our [home style · dry pot] function. "

Production steps:

Step 1: cut the pork into shreds and marinate for 5-10 minutes;

Step 2: wash the fresh bamboo shoots and Auricularia auricula and cut them into shreds. Shred the ginger and chop the garlic into minced garlic;

Step 3: put seasoning, water and pickled shredded meat, bamboo shoots and Auricularia auricula into the pot in turn;

Step 4: close the lid of the pot, start the [h · dryup cooking] function, and the cooking program will be executed automatically;

Step 5: after cooking, add shredded green onion and vinegar, stir the ingredients in the pot evenly and put them into the plate.

Materials required:

Pork: 200g

Water hair fungus: 30g

Fresh bamboo shoots: 50g

Cooking wine: 10 ml

Soy sauce: 10 ml

Salt: 1g

Oil: 60 ml

Ginger: 2 tablets

Garlic: 8 pieces

Pickled pepper: 20g

Sugar: 15g

Water volume: 20 ml

Shredded scallion: 20g

Vinegar: 20 ml

Note: 1. The shredded onion must be put in when it is out of the pot to reflect the fish flavor; 2. When the vinegar is put in when it is out of the pot, the flavor will be more rich, otherwise it will only increase the sour gas; 3. When the shredded meat is put into the pot, it needs to be spread at the bottom of the pot with a shovel. 4. You can add a little shredded carrot and green pepper to make the color bright and taste better.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: fish flavor