fish-flavored pork
So let's start. It's really troublesome to weigh and take pictures while cooking. I usually cook based on my feelings, and I've never been so knowledgeable. Gourmet, just bear with it. I know we are all masters here, isn't it for my friends? I'm surprised to see if I weighed it this time. Everyone looked at the wrong proportion and gave me advice. I set about improving it, striving to make this popular classic practice like a dog and perfect. The stars are shining (cough, forgive me for using random words when I am excited, hehe ~~)... Mine is a large portion, which is enough for almost four people. If it is for two people, the side dishes will be halved, and the rest will be reduced by 10%
Recipe Recommendations
- tenderloin 265 grams
- fungus 100 grams约6朵
- onion 30 grams
- garlic 25 grams约5瓣
- Jiang 10 grams
- chopped pepper 20 grams
- winter bamboo shoots 150 grams
- edible oil 100 grams
- Pi County bean paste 20 grams
- cooking wine 5ML
- salt 2.5 grams
- starch 15 grams
- water 10M
- fish-flavored
- fried
- an hour
- ordinary
Steps for fish-flavored pork
1
265 grams of tenderloin (about half a catty is okay); 100 grams of soaked fungus about 6; 30 grams of onions; 25 grams of garlic about 5 cloves; 10 grams of ginger; 20 grams of chopped pepper; 150 grams of winter bamboo shoots (Olay slices); 100 grams of edible oil; 20 grams of Pi County bean paste; shredded pork: 5ML of cooking wine, 2.5 grams of salt, 5 grams of starch, 10ML of water, several drops of edible oil fish sauce: 15 grams of starch; 8ML of soy sauce; 8 ml of vinegar; 22 grams of sugar; 2 grams of chicken essence; 60ML of water.
2
Grip the shredded pork + cured meat mixture well and wake for more than 20 minutes.
3
Chop the onions, ginger, and garlic into powder; shred the fungus; wash the winter bamboo shoots and shred them with boiling water and remove them for later use.
4
Mix the fish sauce and stir well.
5
Wake up shredded pork.
6
Hold the shredded pork with chopsticks and place it in an oil pan heated to 60% to 70% heat, and divide it apart; wait for the shredded pork to turn white (it's okay to have a little pink color, don't fry it too hard ~ the whole process of cooking this dish is Use a high fire ~).
7
Remove the fence and place it aside to control the oil.
8
Leave some of the oil from the shredded pork just now in the pan, and pour the rest into a small bowl to make other dishes; when the oil temperature is 70% hot, put the Pi County bean paste into the pan and stir-fry the red oil.
9
Pour in the green onions, ginger, minced garlic and a tablespoon of chopped pepper, and stir-fry until fragrant.
10
Pour in the shredded pork and stir quickly for a few times, about 1 minute.
11
Put the fungus and shredded winter bamboo shoots into the pan, stir fry still over high heat, about 1.5 minutes.
12
Pour in the blended fish sauce and stir fry well.
13
Get on the table and start.fish-flavored pork Make Tips
Deeply Affectionate "Pepper" Expectation: 1. As a side dish, winter bamboo shoots can also be replaced with potatoes, lettuce, carrots, and so on, or it's no problem to skip the side dish. 2. Use chopsticks to hold the shredded meat when sliding it into the oil, otherwise it will easily stick together. 3. Because the broad bean paste, chopped chili peppers, and fish-fragrant sauce all contain salt, you basically don't need to add extra salt. If you prefer a heavier flavor, you can add a little bit~~ 4. Make sure to steam a large pot of rice, otherwise there won't be enough to eat