Material Science
Sirloin 200g, starch, cooking wine, a little water, carrot, green pepper, ginger, bamboo shoot, mushroom, black fungus, sugar, soy sauce, Pixian bean paste, vinegar (apple vinegar)
practice
1. Marinated meat: cut the loin and marinate it with starch and cooking wine.
2. Stir fry the minced garlic + shredded ginger + bacon in a pot, and then put them on a plate for standby.
3. Start the pot + stir fry the mushroom shreds, + carrot shreds + green pepper shreds + bamboo shoots shreds + pork tenderloin + black fungus shreds + bean paste + soy sauce a little + sugar + vinegar (apple vinegar)
4. Finally, starch thickening was completed.
The second method of authentic fish flavored shredded pork
Material Science
100g lean meat, 50g Yulan slice, 50g watery black fungus, 2 tablespoons Sichuan style fish sauce, 1 clove garlic
practice
1. Cut the meat into shreds and marinate with cooking wine, salt and raw meal (or egg white) for 15 minutes.
2. Cut the slices of Magnolia (actually the processed bamboo shoots) and black fungus into thin shreds and blanch them in hot water.
3. Heat up the hot pot, add the meat silk into the cold oil and remove the discoloration.
4. Use the base oil to saute the minced garlic, put in the fish sauce, Magnolia and black fungus, stir fry to taste.
5. Add shredded pork, cook in cooking wine, stir fry a little sugar evenly.
The third method of authentic fish flavored shredded meat
Material Science
300g pork, 8 horseshoes, proper amount of black fungus, proper amount of ginger, 4 garlic, 2 shallots, 2 tablespoons bean paste, a little sesame oil, 1 tablespoon white vinegar, 1 tablespoon soy sauce, a little rice wine, 1 / 2 teaspoon white powder, a little oil, 1 / 2 tablespoon soy sauce, 1 teaspoon sugar, a little pepper
practice
1. Put the horseshoe into the plastic bag and crush it, cut the pork into shreds, cut the scallion into shreds, cut the ginger into shreds, cut the garlic into shreds and slice the black fungus for standby.
2. Put pork shreds into the container, add soy sauce, rice wine, Taibai powder and oil to marinate.
3. Heat the oil from the pot, fry the pork shreds until the shreds are discolored, and then put them into the container for standby.
4. Add salad oil to the original pot, add garlic and ginger to stir fry, add bean paste and soy sauce to taste, and then add crushed horseshoe, black fungus, water and sugar to stir fry evenly.
5. Put in the drained pork shreds, soy sauce, chopped green onion, white vinegar, sesame oil and pepper and stir well, and then start the pot and dish.