Unbeaten classic home style fish flavored shredded pork

Unbeaten classic home style fish flavored shredded pork

Introduction:

"Fish flavored shredded pork is an invincible classic home dish, and it's also one of my home dishes. It's been more than a year since I came to gourmet, but it hasn't been released yet. When it comes to delicious fish flavored shredded meat, many people like it. Although it has similar methods, it has different tastes because of different collocations and different manual operations. I don't know what the most authentic fish flavored shredded pork was at first, but I often changed different ingredients every time I made it. As a chef, I had to explore more to improve the taste. Therefore, what is recorded here is only the "poetic heart" home style version, not the "authentic" version. In fact, no matter what the brand is, delicious food is the key. Fish flavored shredded meat seems to be a lot of trouble when it's cooked. In fact, as long as you prepare the ingredients first, it's very fast. "

Production steps:

Step 1: the main ingredient is big tendon. (you can also buy tenderloin)

Step 2: prepare the ingredients: water bamboo, black fungus, green pepper, red pepper, ginger, onion, garlic. Then prepare Pixian Douban chili sauce and pickled pepper. (I chopped Pixian Douban chili sauce. It's finely chopped, so it's more beautiful. There won't be thick chili slices wrapped in shredded meat. In addition, pickled peppers need to be chopped.)

Step 3: cut the lean meat into thin silk and put it into a large bowl. Mix 1 / 2 teaspoon of salt and 1 teaspoon of cooking wine. Stir with chopsticks and marinate for a while. (don't use your hands. Use chopsticks to mix the meat from the bottom to the top to avoid breaking or breaking the meat.)

Step 4: cut the water bamboo, black fungus, green pepper and red pepper into shreds respectively (the size should be consistent with the meat shreds as far as possible, so that the dishes are more beautiful). Pour the soy sauce, sugar and vinegar into a small bowl and mix well.

Step 5: Boil appropriate amount of water in the pot, then add water to water bamboo and Auricularia auricula until they are cut off, and take out a little water.

Step 6: when the side dishes are basically ready, add 1.5 tbsp corn starch into the pickled shredded meat and mix it gently with chopsticks from bottom to top. (before adding starch, move the meat floss in the bowl first. Because cooking wine was added just now, the upper and lower shredded meat must be wetter. If you loosen it, it will be more even and better wrapped with dry starch.)

Step 7: heat an appropriate amount of oil in the pot. When the oil is 60% hot, stir fry the shredded meat until it changes color. Turn off the heat and take it out immediately. (in this step, I like to use chopsticks to gently disperse the shredded meat, so that the shredded meat is complete and will not break)

Step 8: heat the remaining oil in the pan, add the chopped ginger, garlic and scallion, and stir up the flavor.

Step 9: add pickled pepper and Pixian Douban chili sauce and stir fry out red oil.

Step 10: add the color changed shredded meat and stir well.

Step 11: next, add the shredded Zizania latifolia and Auricularia auricula, and mix with the mixture.

Step 12: add green pepper and red pepper, stir well.

Step 13: thicken with appropriate amount of starch, turn off the heat and add a little chicken essence.

Step 14: fish flavored shredded meat for dinner.

Materials required:

Tendon: 1 piece

Zizania latifolia: moderate

Auricularia auricula: right amount

Green pepper: right amount

Right amount: red pepper

Pixian Douban chili sauce: 1 tbsp

Pickled pepper: a little

Chives: 2

Ginger: 2, 3 slices

Garlic cloves: 3

Salt: 1 / 2 teaspoon

Cooking wine: 1 tbsp

Soy sauce: 2 tbsp

Sugar: 1 / 2 tbsp

Vinegar: 1 / 2 tbsp

Corn starch: 1.5 tbsp

Starch: appropriate amount

Chicken essence: appropriate amount

Note: the heart of the poem phrase: 1: the shredded meat should be cut as thin and uniform as possible, and the shredded side dishes should also be cut as thick as the shredded meat, so that the finished dish looks symmetrical and beautiful. 2: Cut the meat first marinate, into the bottom flavor, marinate process just ready side dishes. 3: I added Zizania latifolia and Auricularia auricula. In order to reduce the frying time, I blanched the water until it was cut off, so as not to affect the taste of shredded meat. 4: Marinated meat in the pot before mixing the right amount of dry starch, starch wrapped in order to be more uniform, so marinated meat to loosen first. 5: When frying, oil the shredded meat until it changes color (because it will be put into the pot later), so that the taste of the shredded meat is tender and smooth enough. 6: Bean paste and pickled peppers are salty, and soy sauce is salty, so there is no need to add salt when frying to avoid salty.

Production difficulty: Advanced

Technology: stir fry

Production time: half an hour

Taste: fish flavor