Collection of fish-flavored pork practices across the country, the history of the whole! !
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the practice fish-flavored pork one:
Ingredients: 200 grams of lean pork, water fungus, bamboo shoots water 25 grams fat,
ghd preis, bubble 40 grams of pepper, soy sauce, sugar, minced garlic, 10 grams each, chopped green onion, 15 grams of cooking wine, vinegar 8 grams, 3 grams of salt, monosodium glutamate 1 g, starch 50 grams, 125 grams of oil, 50 grams of broth.
flavored pork Method: 1. the pickled pepper cut into very fine stand;
2. a small bowl add ginger, diced green onion, minced garlic, salt, sugar, vinegar , soy sauce, wet starch, harmonic uniform stand;
3. peanut oil till the Liucheng hot, stir-fried hot peppers to be marked out, the cast into the chili powder, add pork and stir-fry, food will be When cooked, put a small bowl into the pot and turn against the good juice, mix well, Drizzle sesame oil.
Features: small pork-based material, with mushrooms, fungus, endemic in Sichuan Stir fried soft-cooked sauce. Dish color of dark red, hot and sour mix sweet and salty, fish-flavored full-bodied flavor, taste is very unique, praised by the patrons, national reputation.
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the practice fish-flavored pork Second
material:
fillet 300 grams, ginger, garlic, chopped green onion, hot red pepper, sugar, vinegar, salt, monosodium glutamate, starch, peanut oil, the amount of
flavored pork production methods:
1, the fillet cut into thick wire, foam red pepper minced with sugar, vinegar, monosodium glutamate, starch and turned into sweet and sour sauce; meat filament a little salt, starch immersed in taste;
2, after a good hot pot in a little oil, then under the pork, fried scattered, pushing the side of the pot is set, the next hot red pepper, ginger after. Color saute minced garlic, and pork stir well, add sugar, vinegar, stir evenly, turn pot under the green onion top plate, Serve.
features: hot and sour both sweet and salty, spring onion, ginger garlic prominent pork uniform thickness, color bright red.
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the practice of fish-flavored pork three
material:
Zhu Tuirou (c as fertilizer, Qi Cheng lean) 200 grams, 50 grams of water soaked bamboo slices, green onion, water fungus, red pepper foam, wet starch 25 grams, garlic is not, 15 grams of soy sauce, ginger is not, 10 grams of vinegar, salt: grams of sugar 12 grams, 50 grams of broth, lard 100 grams.
flavored pork production methods:
1, the pork cut into about 7 cm long, 0.5 cm thick wire. Bamboo shoots, fungus were cut wire, poured into a bowl along with the pork, add salt, wet starch (15 grams) and mix well.
2, bowl put sugar, vinegar, soy sauce, green onion, wet starch (10 grams) and broth, transferred into sauce.
3, wok on the stir, the next hot lard till the Liucheng, under the pork fried powder, add ginger, garlic and minced hot red pepper flavor Stir, then add bamboo shoots, fried fungus several times, and then cooked into the sauce Dianfan few Serve.
features: color, orange, meat more tender, sweet, spicy, delicious and tasty.
key: pork must be cut evenly. Hot and sour taste should be appropriate to highlight the flavor.
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the practice fish-flavored pork four
material:
5 two about 200 grams of pork, water soaked bamboo slices, mushrooms, hot peppers, ginger, onions and other amount of salt, vinegar, sugar, and other appropriate amount.
flavored pork production method:
① pork, bamboo shoots, fungus are shred, a little salt into the bowl and add seasoning.
② Add broth boil the sauce into a sauce tune.
③ slide the pan under the pork fried powder, add ginger, garlic, hot red pepper Stir the fish smell, and then down into the bamboo shoots, fungus wire stir fried, cooked into the sauce Serve.
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Sichuan specialty practice of five-fish-flavored pork
material:
Zhu Tuirou 250 grams , onion ginger wire, foam chili, cooking oil, soup, rice wine, salt, sugar, soy sauce, vinegar, monosodium glutamate, pepper, garlic, ginger, Sichuan bean, pepper, egg, spicy oil, the amount of starch.
flavored pork production method:
1, the leg Stick thick cut pork batches, add rice wine, egg, salt, monosodium glutamate, pepper, starch, mix uniform sizing on the flavor.
2, a separate small bowl into the soup, rice wine, garlic, sugar, MSG, ginger, green onion, water, starch, condiments tune into standby.
3, burning hot pan, add oil until the oil temperature rose to Liucheng hot, will draw the oil off the pot raw pork or dish.
4, leaving a little base oil pan, add ginger, hot chili prepared fried,
wholesale lv bags, then add bean paste and stir-fry a few.
5, the final seasoning into pork and spare, open fire and stir-fry, Drizzle spicy oil, thrown into the pepper, stir to mix evenly.
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the practice fish-flavored pork six
material:
150 grams of lean pork, 60 grams of refined oil, 15 grams of soy sauce, vinegar 8 grams, sugar 10 grams, 10 grams of chopped green onion, ginger 5 grams, 5 grams of minced garlic, hot red pepper at the end of 20 grams, 10 grams of cooking wine, salt and MSG and the little soup, 100 grams of starch, water diversion.
flavored pork practices:
1. pork strips, onion, ginger, garlic, pepper minced.
2. pork with salt, cooking wine, mix well, and mixing starch with water diversion.
3. the vinegar, sugar, cooking wine, onion, ginger, garlic, monosodium glutamate, Tom transferred into the juice.
4. from the pan, stir into the pork, then pour into sauce, stir fry a couple of buttons.
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the practice fish-flavored pork seven
Ingredients:
200 grams of lean pork, water fungus, water soaked bamboo slices each 25 grams, 40 grams of pickled pepper, soy sauce, sugar, minced garlic, 10 grams each, chopped green onion, 15 grams of cooking wine, vinegar 8 grams, 3 grams of salt, monosodium glutamate 1 g, starch 50 grams, 125 grams of oil, broth 50 g
flavored pork production methods:
1, the pickled pepper cut into very fine stand;
2, a small bowl add ginger, diced green onion, minced garlic, salt , sugar, vinegar, soy sauce, wet starch, harmonic uniform stand;
3, peanut oil till the Liucheng hot, stir-fried hot peppers to be marked out, the cast into the chili powder, stir into the pork fried food will be cooked, put a small bowl into the pot and turn against the good juice, mix well, Drizzle sesame oil.
Note:
nutrients: cholesterol: 470 mg, carbohydrate: 15 grams, Protein: 62 grams Fat: 152 grams, calories: 1828 kcal
flavor Features:
Chengdu, Sichuan style dishes. The fine pork-based material, with mushrooms, fungus, endemic in Sichuan Stir fried soft-cooked sauce. Dish color of dark red, hot and sour mix sweet and salty, fish-flavored full-bodied flavor, taste is very unique, praised by the patrons, national reputation.
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the practice fish-flavored pork recipes
eight ingredients:
350 grams of pork. Blue-chip 100 grams of water, fat, water fungus 25 grams, 15 grams of pickled pepper. 3 grams of salt, ginger 5 grams, 10 grams of garlic, onions 10 grams, 50 grams of vegetable oil, 10 grams of soy sauce, vinegar 5 grams, sugar 15 grams, monosodium glutamate 1 gram, 25 grams of soy.
flavored pork production process:
pork, cut into 7 cm long, 0.3 cm thick silk, salt, water, soy flour and mix well. Blue-chip, fungus washed, cut wire, foam red pepper chopped fine; ginger, garlic, cut fine, green onions cut into flower. Soy sauce. Vinegar, sugar, MSG, water, soybean meal, soup, salt and turned into sauce. Wok stir, and let Heat oil (about 180 ℃), under the pork fried powder, force mouth foam pepper, ginger, garlic flavor Stir, add. Fungus, blue-chip wire, green onion, stir well, cooking into the sauce, toss quickly turned Serve pot transfer to a plate.
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the practice fish-flavored pork nine
material:
pork, net winter bamboo shoots, water-fat mushrooms, green onion, garlic, ginger, hot red pepper, vinegar, Sichuan salt, soy sauce, sugar, wet starch, broth, mixed oil.
flavored pork production method:
1, selected seven lean pork fat cut into three 10 cm long pork;
2, the net winter bamboo shoots, water hair fungus cut wire, cut and dried red pepper foam, the pork into the bowl Sheng, Kagawa salt, wet starch and mix well;
3, In another bowl put sugar, Sichuan salt, vinegar, soy sauce, broth, wet starch into the mayonnaise sauce;
4, Wok stir Liucheng hot oil till the mixture up and down, down into the bulk seed pork stir-fry until pale, add hot red pepper, ginger , garlic saute color, then add bamboo shoots wire, ear wire, green onion, stir well, cooking juice into the mayonnaise sauce Dianfan few light oil, pot transfer to a plate mold.
features: Picui, tender, Wei Xiang, fresh food for the rank and file.
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the practice fish-flavored pork ten
material:
pigs through ridge 250g, water fungus 50g, winter bamboo shoots 50g, hot pepper (finely chopped) 30g, vinegar 15g, sugar 15g, soy sauce 5g, salt 2g, rice wine 15g, water, starch 15g, chopped green onion 10g, ginger 3g, garlic, 2g, MSG 3g, 1 egg soup appropriate .
flavored pork production methods:
1, pass the pig spinal pork cut into 7 cm long, into a bowl,
ghd pretty in pink, add salt, starch, eggs, mix well. The bamboo shoots, fungus cut wire. Bowl of fish-flavored sauce: sugar, salt, vinegar, soy sauce, MSG, soup, water, starch.
2,
ghd original styler, tablespoons hot ride oil burning troughs twelve months, put pork fried powder, add hot pepper, ginger, onion, garlic, Stir flavor, mushrooms and bamboo shoots, cooked into the fish-flavored sauce, stir well , transfer to a plate Serve.
operating key: pork should be cut evenly, stir want quick action.
product features: color, bright red, tender meat, sweet and salty sour.
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the practice of fish-flavored pork November
material:
lean Wire 200 grams, edible fungus 50 grams, 40 grams of bamboo shoots, carrots, green onion, the amount of salt 1 tsp MSG 1 tsp sugar 1 tsp, 1 tsp vinegar, ginger amount, 2 cloves garlic, hot pepper amount, water, 1 tablespoon of starch
flavored pork practices:
1, filament small amount of salt meat, rice wine marinated; fungus after a good soak with water, cut wire, bamboo shoots, carrots, washed and shredded; ginger, garlic, hot pepper chop at the end.
2, put the amount of oil in frying pan fry the pork, then salt, MSG, ginger, garlic, hot pepper at the end, sugar, vinegar, green onion and a variety of vegetables and salty fried foods, to instant when water starch can thicken.
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the practice fish-flavored pork twelve
material:
200 grams of lean pork, Water fungus 30 grams, 30 grams of vegetables, vegetable oil 75 grams, 20 grams of soy sauce, vinegar, onion, ginger, garlic, 10 grams of sugar, cooking wine, pepper foam each of the 13 grams, 3 grams of salt, wet starch 15 grams, 2 grams of MSG , Tom amount.
production process:
(1) meat shredded, with a little soy sauce, salt, cooking wine, mix well, good with wet starch, mixed with some oil. Vegetables, edible fungus, hair thoroughly wash water are shredded, chopped hot pepper. Onion, ginger mince.
(2) with sugar, vinegar, soy sauce, onion, ginger, garlic, wine, monosodium glutamate, starch, Tang Duicheng juice.
(3) Chao Shao hot grease, oil heat, spoon hand to promote the spread under the pork, then add hot pepper Stir taste, which issued a good fungus and vegetables, with the stir fry, Pour on the good juice, juice, stir again when opening a few Serve.
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