To say when the appetite of the year is the best, eat Ma Ma Xiang, I feel that it is the cold time of autumn and winter, especially after a busy day, and on the way to work, I am already full of chicken, duck and fish meat, and I can't wait to eat my mouth as soon as I get home. Novice home cooking is coming, this time to share a super delicious fast hand fish shredded meat, very suitable for this season to eat, not greasy but also nourishing, the body is sticky and not long meat, the most valuable thing is to do this dish than to call takeaway faster, times simple, kitchen novices, Xiao Bai can also make the taste of the chef, delicious without discussion!
Since the last time I returned to my eldest son a successful chicken thigh meal, my confidence soared, and when I saw that I was going to make fish and meat shreds, I resolutely asked for the spoon, so hey, this time eat a ready-made, there is a blessing! Fish fragrant meat shredded, it is a very famous Sichuan dish, the taste is salty and fresh sour and sweet, meat to use to pig tenderloin, to do a good job of this dish, first of all, the meat shredded to be smooth and tender, and then it is seasoned, the blending of fish juice is the key, the proportion of the sauce should be pinched, the dish is good or not all on this juice.
【Shredded fish】
Ingredients needed: 430 grams of tenderloin, 50 grams of soft black fungus, 1/3 green pepper, 1/3 red pepper, 100 grams of yellow shaw fish sauce
For cured meats: 1/2 egg white, 1/3 tbsp salt, 1/3 tbsp sugar
Detailed instructions:
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1. The ingredients are all ready. Pork lean meat is the preferred tender tenderness; green peppers and red peppers are washed and prepared, in fact, only half a half is enough; black fungus with a large piece of that, with water to soak soft soaked; yellow Shaw fish sauce is a must, it is the key to this dish delicious, their own sauce to master the proportion, use it convenient and fast;
2, black fungus choose to remove the roots, wash, and then put into a pot of boiling water to blanch the water for 2 minutes, fish out and set aside;
3, cut the tenderloin first into 3 mm slices, and then cut into shredded meat;
4, the cut shredded meat needs to be processed, put the shredded meat into a basin of cold water, wash until the shredded meat is white, grab the water, put 1/3 spoon of sugar, 1/3 spoon of salt, grab it with your hands, and then bump into half an egg white, mix well and then scratch the sticky, let it stand for 5 minutes and then use it; green peppers and red peppers are cut into strips for later;
5, iron pot, hot pot of cold oil, put in the shredded meat on high heat and stir-fry until the color of the shredded meat is white, the juice in the pot changes from muddy to clear;
6, add green and red pepper shreds, sauté on high heat, and then add 100 grams of Yellow Shaw fish sauce;
7, mix well, open the medium heat and fry for a few seconds, the color is even can turn off the fire out of the pot, no need to add extra spices, this dish color is rosy and tempting, the aroma is fragrant, the novice once did it successfully, the taste is very praised!
Fish fragrant meat shredded plate, see the oil does not see the soup, taste a bite, the meat is soft and smooth, salty and fresh sour and sweet, the taste is authentic, a plate is all for sure. Huang Xiao's sauce I have used before, fish sauce is the first time to try, did not expect the taste so positive, better than the restaurant made in the restaurant. Huang Xiao's fish sauce tastes good, the selection is high-quality watercress, quickly fried red oil, with pickled ginger pepper, eliminating the necessary stew pot of Sichuan cuisine, a juice can perfectly present the classic taste of Sichuan cuisine, easily make the whole family love to eat Sichuan cuisine home-cooked small stir-fry.
Once again, I experienced the charm of Huang Xiao's sauce, a juice into a dish, very simple! Take the fish fragrant meat shredded, roughly three steps: process the shredded meat, stir-fry meat to put vegetables, add juice, this dish has become, a hundred uses, so my brain with fish flavor of the dish and out of a big string, fish fragrant eggplant box, fish fragrant eggplant, Sichuan shrimp balls, Sichuan flavor tofu, fish fragrant eggs, fish fragrant apricot abalone mushrooms, hey, 6 days are not the same! My eldest son said, he has all these dishes wrapped, look, this kitchen white is going to become a chef, full of confidence!
【Fish fragrant meat shredded】Ready, Bao Ma nagged a few more words:
1, make the tenderloin of the fish fragrant meat shreds, it is easier to cut when it is not completely thawed, and the thickness of the silk is easy to master;
2, when frying shredded meat, do not add other seasonings, do not put too much oil, there is enough sauce. The sauce is in accordance with the ratio of 500 grams of ingredients and 50 grams of sauce, and the taste is just right, that is, this bag of fish sauce can make several dishes, and it can be competent!
This article is the original work of Bao Ma Xiao Chef, it is strictly forbidden to carry and steal pictures, and infringement must be investigated! Bao Ma's small chef specializes in home cooking, pasta and breakfast. Food is the taste of home, love can do better, three meals have "temperature", experience the fun in the kitchen!
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