Recipe: Fish-flavored pork

Home Cooking Recipe: Fish-flavored pork

Ingredients:

Steps:

  1. Home Cooking Recipe: Pork lean meat shredded, marinated with a little cooking wine, salt, and wet starch

    Pork lean meat shredded, marinated with a little cooking wine, salt, and wet starch

  2. Home Cooking Recipe: Carrot, green pepper, shredded

    Carrot, green pepper, shredded

  3. Home Cooking Recipe: After the fungus is made, it is also cut into silk.

    After the fungus is made, it is also cut into silk.

  4. Home Cooking Recipe: Onion, ginger, garlic, minced

    Onion, ginger, garlic, minced

  5. Home Cooking Recipe: Use white sugar, vinegar, soy sauce, cooking wine, salt, and water starch to adjust the juice for use. (I didn't put salt, because the salted meat was salted before, and there was salt in the bean paste. If you don't like to eat too salty, you don't need to put salt.)

    Use white sugar, vinegar, soy sauce, cooking wine, salt, and water starch to adjust the juice for use. (I didn't put salt, because the salted meat was salted before, and there was salt in the bean paste. If you don't like to eat too salty, you don't need to put salt.)

  6. Home Cooking Recipe: Stir-fried oil in a wok, add ginger and minced garlic

    Stir-fried oil in a wok, add ginger and minced garlic

  7. Home Cooking Recipe: Pour in the pork

    Pour in the pork

  8. Home Cooking Recipe: Add a spoonful of Pixian red oil bean paste

    Add a spoonful of Pixian red oil bean paste

  9. Home Cooking Recipe: Mix with a spatula, fry the red oil, and wrap each shredded pork with a layer of red oil.

    Mix with a spatula, fry the red oil, and wrap each shredded pork with a layer of red oil.

  10. Home Cooking Recipe: Stir-fried with agaric, carrot, and green pepper

    Stir-fried with agaric, carrot, and green pepper

  11. Home Cooking Recipe: Pour in the sauce and stir well

    Pour in the sauce and stir well

  12. Home Cooking Recipe: Sprinkle with chopped green onion

    Sprinkle with chopped green onion

Tips:

1. Pork should be chamfered along the fiber line. Because the texture of pork is tenderer and less gluten than beef, if it is not chamfered along the fiber line, it will become messy when heated or sizing. 2. The shredded pork must be used in the cooking wine and wet starch slurry beforehand, so that the shredded pork is not so hard and does not stuff the teeth. 3. Be sure to use the red bean paste of Pixian County to stir the dish. The taste is authentic, but be careful not to put more. If you put it too much, it will become very salty.


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