fish-flavored pork
Fish-flavored shredded pork is a traditional home-cooked dish that is classic and popular. I heard that it is a must-take dish for the third-level chef exam. It sounds so mysterious that many people think it is a very rare dish. Actually, it's not. If you are ready, it will be easy.
Recipe Recommendations
- tenderloin 300 grams
- bamboo shoots 150 grams
- fungus 50 grams
- chopped pepper a tablespoon
- Pi County Douban One-third tablespoon
- garlic five grains
- chives five
- Jiang a
- salt half a teaspoon
- balsamic vinegar a tablespoon
- soy sauce a tablespoon
- white sugar half a teaspoon
- starch two teaspoons
- edible oil half a tablespoon
- water starch a tablespoon
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for fish-flavored pork
1
The raw material diagram is as shown in the figure.
2
Shred bamboo shoots and simmer in water for 6 minutes, shredded fungus, shredded fillet and pickle with 1 egg white, 1 teaspoon of pepper, and 3 teaspoons of cooking oil. Remove all seasonings, water, starch and mix into juice. Minced green onion, ginger, garlic, chopped pepper, and bean paste mix.
3
Grab the pickled shredded pork with two teaspoons of dry starch, put oil in the pan, add 50% heat, smooth over high heat, turn white, and serve for later use.
4
Stir fry the remaining oil in the pan over low heat and chopped pepper Pi County bean paste, onion, ginger and garlic.
5
Add shredded pork, bamboo shoots, shredded fungus, and stir-fry evenly, add in the sauce, and stir fry over high heat until shredded bamboo shoots, shredded fungus, and shredded fungus are broken.
6
Thicken the sauce.fish-flavored pork Make Tips
Next: 1. You can put some shredded carrots to increase color and nutrition. 2. After all the raw materials are prepared, it will be quite easy to make. Make more of this dish, cook it with white water and mix it with it. It's super delicious, or you can use flour. 3. One bad thing about marinating meat with egg white is that if you can't control the amount, it will easily become dregs or not tender. You must fully grasp it evenly. If you keep the egg white that has not been absorbed by the meat, there will be dregs. If the meat is absorbed by the meat, the meat will be tender. Also, grab starch before serving, that is, grab starch before the pot starts cooking, which means that it takes a while to leave it. Finally, if the tenderloin you buy is not good, it will be difficult to handle it unless you use tender meat powder!