fish-flavored pork
By VicentaLakin
Recipe Recommendations
- slightly spicy
- fried
- half an hour
- simple
Steps for fish-flavored pork
1
Prepare the materials. Since the pork was frozen and used urgently, it was scalded to this color with hot water. It is recommended to buy fresh meat.
2
Cut the meat, green peppers, carrots, potatoes into shredded strips, and chop the onions, ginger, and garlic.
3
Cut the shredded meat, add a little starch, and grasp it well with the meat. This will make the meat tender and soft.
4
Put all the vegetables in boiling water and blanch them, taking care not to overdo it.
5
Put all vegetables in water for a few seconds and remove them immediately.
6
Blanch the potatoes.
7
Put white sugar, vinegar, ketchup, and soy sauce together, stir well, and mix into juice. Set aside.
8
After heating the wok, add the salad oil.
9
When the oil temperature reaches 60% heat, add green onions, ginger, and garlic, and stir-fry until fragrant.
10
Pour in the shredded pork and stir fry.
11
Stir fry until the shredded pork changes color, add vinegar and soy sauce. Stir fry again.
12
Add the Pi County watercress and stir fry.
13
Pour all the vegetables into the pan and stir fry.
14
Finally, pour in the mixed juice, add some salt, monosodium glutamate, sesame oil, stir fry a few times, and serve. The home-cooked and self-created version of the fish-flavored shredded pork is ready!fish-flavored pork Make Tips
1. In restaurants, all shredded materials are greased. First, there is no such condition at home. Second, it is not good to eat too much oil and it is too greasy, so you can directly blanch it with water.
2. Pi County watercress, vinegar, and soy sauce are all salty. The amount of salt you put in must be controlled well. If you taste light and add those ingredients, you generally don't need to put salt. I just put a little salt in it, so it's too salty.
3. If you like something with a stronger spicy taste, you can put a few dried red peppers and black fungus to add to the look of some dishes. Black ones are paired with color, and the nutritional value of black fungus is also quite good. Since it was the first time, I was in a hurry and didn't put all the materials in. Work hard to improve later. Thank you so much!
2. Pi County watercress, vinegar, and soy sauce are all salty. The amount of salt you put in must be controlled well. If you taste light and add those ingredients, you generally don't need to put salt. I just put a little salt in it, so it's too salty.
3. If you like something with a stronger spicy taste, you can put a few dried red peppers and black fungus to add to the look of some dishes. Black ones are paired with color, and the nutritional value of black fungus is also quite good. Since it was the first time, I was in a hurry and didn't put all the materials in. Work hard to improve later. Thank you so much!