Today to share with you a common home-cooked dish "fish fragrant meat shredded" method, made of shredded meat, fungus, magnolia slices as ingredients, green onions, pickled peppers and other accessories, the meat is smooth and tender, the taste is crisp and tender, there are likes to learn quickly.
Ingredients: pork tenderloin, fungus, magnolia slices
Accessories: pickled pepper, garlic, ginger, egg
Seasoning: salt, cooking wine, dark soy sauce, sugar, chicken powder, soy sauce, aged vinegar
【Shredded fish】—— Crisp and tender and smooth
1. Let's start preparing the ingredients
Prepare a piece of pork tenderloin, first cut into thin slices, then cut into thin strips, soak in water for a while to remove the blood inside.
Prepare a small handful of fungus, soak in advance to soften, wash and cut into thin wires.
Prepare an appropriate amount of magnolia slices, the same cut into thin wires, soaked in water to remove odor, magnolia slices are processed from tender bamboo shoots, crisp and delicious can enrich the taste of the dish, there is no magnolia slice at home, you can also use carrots.
2. Start preparing the excipients below
Prepare a handful of pickled peppers, cut into rings, and then chop into minced chili peppers to facilitate sautéing.
Prepare a few garlic grains and pat flatten and chop into minced garlic.
Prepare a piece of ginger and cut into minced ginger.
3. Marinate the shredded meat below
Squeeze the soaked shredded meat dry, add a spoonful of salt and a little cooking wine to grasp and mix evenly, beat an egg white, punch out the gelatinous shredded meat in the same direction, pour in a little old pump color when the meat is more sticky, stir the color evenly, and then grab a little water starch to lock the water in the meat shreds, and finally pour in a little vegetable oil to avoid the meat shreds sticking to each other, mix well and marinate for 10 minutes.
4. Let's start mixing the fish sauce
In the pot, add 15 grams of sugar, 2 grams of chicken powder, 5 grams of light soy sauce, 10 grams of aged vinegar, 5 grams of cooking wine, add a little water starch, stir well and set aside.
Fish sauce can be prepared according to your own taste, and if you like to be sweet, you can put a little more sugar.
5. Blanch the fungus and magnolia below
Boil water in a pot, bring the water to a boil, add the fungus and magnolia silk, blanch the water quickly for 20 seconds and pour it out, rinse with clean water to cool.
6. Start cooking below
Burn oil in the pot, after fully sliding the pot, pour out the hot oil and put more cool oil, when the oil temperature is 40% hot, pour the marinated meat into the pot, quickly slide it with a spoon, and pour out the oil control when the meat is golden brown.
The temperature should not be too high when lubricating oil, and the time should not exceed 30 seconds, otherwise the meat is not smooth and tender enough.
Leave the bottom oil in the pot, add ginger, garlic, pickled pepper and sauté for a while, stir-fry out the moisture inside, stir-fry the wood ear fungus and magnolia shreds after the ingredients are fragrant, and fry them dry and stir-fried until fragrant, so that it is more crisp to eat.
Then add the smooth shredded meat and stir-fry a few times, pour in the fish sauce and turn the heat to stir-fry quickly, let the sauce evenly wrap around the surface of the ingredients, and then add the shallots, stir-fry evenly before you can get out of the pot.
After the fish sauce is cooked, it must be stir-fried on high heat so that the fish aroma can be fully stimulated.
Well, a sweet and sour shredded fish is ready.