Fish Fragrant Shredded Pork
Ingredients
PorkLean meat 300g
Chinese lettuce 200g
Mung bean vermicelli Appropriate amount
Doubanjiang (fermented broad bean and chili paste) Sauce 70g
25g cooking wine
25g cornstarch
2g salt
Chicken essence A little bit
Dry Chili peppers 10g
Kuaniao chili oil 20 grains
Sugar A little bit
Soy sauce A little bit
Pork tenderloin 200g
Oil, appropriate amount
Black Black fungus 2 pieces
Hua Radish Half a piece
Green bell pepper Half a piece
Red chili pepper 1 piece
Sichuan doubanjiang (fermented broad bean and chili paste)
2 tablespoons of sugar
2 tablespoons of vinegar 1 tablespoon of soy sauce
1 tablespoon of cooking wine Green onion, appropriate amount
Garlic, appropriate amount
Salt, appropriate amount
Starch slurry, appropriate amount
Fish-flavored shredded pork recipe steps
1. Slice the pork tenderloin and marinate with a little salt and starch.
2. Cut garlic into slices; slice the vegetables - green and red peppers, black fungus, and onion. 3. Mix sugar, vinegar, soy sauce, cooking wine in a bowl to make a sauce.
4. Heat oil in a pan and cook the pork slices until they are no longer pink.
5. Remove the cooked pork slices from the pan.6. Add a little bit of oil in another pan; stir-fry garlic. 7. Stir-fry Sichuan doubanjiang until it gives off red oil.8. Add vegetables and cook until they are soft. 9. Add the pork slices, pour in the sauce, simmer to thicken, then serve.10. Serve on a plate. Tips
The cooking time for stir-fried vegetables should be moderate; they should not overcook because the pork has been precooked with starch.
200g lean meat
Chinese flowering cabbage
50g black fungus
1 radish
Oil, appropriate amount
Salt, appropriate amount
Soy sauce, appropriate amount
Starch, appropriate amount
Cooking wine, appropriate amount
Riochao chili paste 300g
Fish-flavored shredded pork recipe steps
1. Prepare flowering cabbage and radish; wash them.
2. Soak black fungus in warm water until soft.
3. Cut Chinese flowering cabbage into strips.
4. Slice the radish, clean the softened black fungus, then cut them into strips. 5. Marinate pork slices with soy sauce, salt, and cooking wine for ten minutes.
6. Heat a pan; stir-fry pork slices until they turn white, remove from heat.
7. Set aside cooked pork slices.
8. In another pan, add oil; stir-fry garlic.
9. Add Chinese flowering cabbage and stir-fry until it is 80% done.
10. Add black fungus and stir-fry.
11. Prepare one spoon of Riochao chili paste.
12. Add the chili paste, stir-fry with pork slices.
13. Add radish strips and stir-fry.
14. Cook until everything is done; serve on a plate.
Tips
The Chinese flowering cabbage cooking time should be longest, so it is best to add first, followed by adding other ingredients in order of their cooking times.
Green onion, appropriate amount
Pork tenderloin 250g
Cucumber
80g carrot
Oil, appropriate amount
Salt, appropriate amount
Starch slurry, appropriate amount
Chicken essence, appropriate amount
Soy sauce, appropriate amount
Fish-flavored shredded pork recipe steps
1. Separate the fatty and lean parts of the meat; cut the fat into pieces then slice it.
2. Slice the whole piece of lean meat horizontally to make several slices.
3. Cut these meat slices into thin strips. 80g
4. Marinate pork slices with starch and cooking wine for ten minutes.
5. Heat a pan; stir-fry chili pieces until they turn brown, remove them.
6. Quickly cook the bean sprouts in the same pan.
7. Transfer cooked bean sprouts to a large bowl.
8. In another pan, add oil and fry ginger slices and garlic paste.
9. Add Riochao chili paste and stir-fry for a moment.
10. Pour in an appropriate amount of water; bring to a boil.
11. Add marinated pork slices, stir until they scatter.12. Add sugar and bring back to a boil.
13. Add soy sauce and chicken essence, cook until the meat is done, then add salt for seasoning.14. Pour cooked meat with broth over bean sprouts in the large bowl; sprinkle stir-fried chili pieces and garlic on top.
15. Heat 40g of oil to smoking point in a clean pot without water; pour it evenly over the meat.
Tips
To make fish-flavored shredded pork extra delicious:
1. The chili pieces and Sichuan pepper must be fried until they are brown and crispy.2. Fried chili and pepper oil should be used to cook vegetables.
3. Frying chili and peppers, then chopping them to sprinkle over the meat gives a delicious crunch.4. The red oil from Sichuan doubanjiang is essential for flavor; make sure it is cooked until it releases its fragrance.5. Hot oil must be heated well before being poured on the dish to enhance the aroma of garlic and other seasonings.
Tip
Add some water to the cornstarch and mix well, then pour it into the pot. Stir-fry until cooked through.<Constantly stir-fry because the starch can easily stick to the pan without stirring.>
Adequate ginger
Rib meat slice in hot water Makes steps ingredients
400g pork tenderloin
Large Chinese cabbage 300g
Appropriate oil
Sufficient salt
Moderate sugar
Suitable cooking wine
Adequate cornstarch
Suitable chili peppers
Egg Adequate
Scallions
Ginger
Garlic
Chicken essence
Korean red pepper sauce Appropriate
Soysauce
Rib meat slice making steps
Prepare the ingredients Cut and chop the scallions, garlic, and cooking wine; wash them clean.
Wash the pork tenderloin, remove the tendons and skin, then cut into thin slices.
Place the sliced meat in a large bowl and add a little salt, cooking wine, and egg white. Stir to mix well.
Coat the meat slices evenly with cornstarch, let sit for 10 minutes to marinate.
Hand-tear the cabbage leaves and slice the cabbage stems; prepare them accordingly.
Heat oil in a pot, add and stir-fry the dried chili.
Remove the dried chili, then stir-fry the cabbage stalks.
When the cabbage stalks are wilted, add the cabbage leaves and stir-fry.
Cook until the cabbage leaves are 80% cooked, then transfer to a large bowl.
Add water to the pot and bring it to a boil. Add ginger, chili peppers, and Korean red pepper sauce. Also add sufficient soysauce, salt, sugar, and chicken essence; cook until boiling.
Place the marinated meat slices in the pot, stir-fry over high heat until the meat turns white.
Pour the cooked meat into the bowl with cabbage, sprinkle with chili peppers.
Heat oil in a pan, pour it over the meat slices.
Sprinkle with garlic and scallions.
Tip
1. Choose pork tenderloin as it is the finer part of the pig, tender and quick to cook.
2. Marinate with cornstarch and egg white to keep the meat juicy and tender.
3. The final hot oil pour is crucial, do not skip this step.
4. Add chili peppers at the end mainly for decoration; they are not very spicy.
Pork sparerib 250g
Black
bean sprouts Lao Gan Ma hot sauce 1 tablespoon 200g
Tien Tsin oil 1 teaspoon
1 teaspoon of Sichuan peppercorn oil
Soy sauce 1 spoon
Cooking wine 1 spoon
Sugar 1 teaspoon
Dried red peppers 3 pieces
Corn Starch 1/2 teaspoon
Ginger appropriate amount
Garlic cloves 3
Chicken essence appropriate amount
Salt appropriate amount
Water
1. Wash the pork;
2. Prepare the bean sprouts, wash them thoroughly;
3. Get all the ingredients ready;
4. Slice the pork thinly, marinate with starch and cooking wine for 10 minutes; cut the dried chili peppers into small pieces, slice the ginger, crush the garlic cloves;
5. Add a little oil to the pan, fry the chili peppers over low heat until they turn slightly colored, then remove them;
6. Quickly stir-fry the bean sprouts in the same pan;
7. Transfer the stir-fried bean sprouts into a large bowl;
8. Heat another pan with a little oil and add ginger slices and garlic;
9. Add the old dried chili sauce, continue to cook over low heat for a while;
10. Pour in an appropriate amount of water, then add the pork slices and stir until they scatter;
11. Add sugar and bring to a boil;
12. Continue adding soy sauce and chicken essence; continue cooking until the meat is cooked, season with salt;
13. Transfer the meat and soup into the bowl with bean sprouts, place the previously stir-fried chili peppers on top, then pour in the Sichuan pepper oil. Reheat another pan, add an appropriate amount of smoking hot oil, and pour it over the chili peppers to release their unique aroma.
Tips
1. Marinating the meat slices with starch can make them more tender; some prefer using tenderizer powder, which is optional;
2. If using, first fry it until red oil appears; I used old dried chili sauce which already has red oil;
3. Bean sprouts can be replaced by other vegetables according to personal preference; our family prefers bean sprouts;
4. To achieve the distinctive aroma of this dish, step 13 must not be skipped; hot oil should be poured over the chili peppers;
5. This dish uses a lot of oil; too much can make it greasy. Control the amount of oil each time to avoid excess.
1. Slice the meat thinly and marinate with starch, cooking wine, salt, and a little water for a while before use.Chinese cabbage Cut into thin slices diagonally;Green onions wash and cut into segments;Dried chili peppers cut into pieces;Sichuan dried red pepper paste finely chopped;
2. Heat 30 grams of oil in a wok, add the chili pepper and Sichuan peppercorns over medium heat until they turn brownish-red, then remove them.
3. Increase the heat, add green onion segments to stir-fry until fragrant, then add Chinese cabbage, cook until half done,
4. Transfer into a large bowl.
5. Heat the wok again and add another 30 grams of oil, stir-fry Sichuan dried red pepper paste and ginger until fragrant and red oil appears
6. Add water and bring to a boil, then add
7. Put the marinated meat slices into the pot, use chopsticks to scatter them; when the meat is fully cooked, add soy sauce, chicken essence, sugar for seasoning.
8. Pour the meat slices and soup into the bowl with Chinese cabbage, sprinkle the previously fried chili peppers and Sichuan peppercorns on top, also spread garlic evenly over the meat.
9. Clean and dry the pot, heat 40 grams of oil to smoking point, then pour it evenly over the meat slices.
Tips
Several tricks for making particularly fragrant water-boiled meat slices:
1. The chili peppers and Sichuan peppercorns must be fried until brown and crispy; use the oil from frying them to cook vegetables. Crushed fried chili peppers and Sichuan peppercorns sprinkled on top give a fragrant, crunchy flavor.
2. Stir-fry the Sichuan dried red pepper paste until it produces red oil.
3. The hot oil poured at the end must be heated very high to release the garlic 's fragrance.
If you like it, give this method a try; it definitely won't disappoint you.
