I went to the cooking school with my friends, and it happened that the head chef was teaching, so we secretly learned cooking skills and watched the production process.
Start by preparing the materials.
Lean pork, black fungus, lettuce, water shoots, ginger, onion and garlic.
First of all, soak the black fungus, cut it into shreds, wash the ginger, onion and garlic and cut it into minced pieces, water shoots, lettuce, slice it first and then shredded.
Put the pork in the refrigerator and freeze it, and then cut it after it is hard to cut, first slice and then shred, and the size and thickness should be uniform.
Cut pork has no taste, so first marinate the pork to taste, and put six ingredients: light soy sauce, dark soy sauce, oyster sauce, sugar, pepper, and monosodium glutamate.
After putting the seasoning into the shredded meat, you should grasp it repeatedly with your hands to allow the pork to fully absorb.
Prepare a small bowl with starch, add a small amount of water to make the yogurt sticky, and set aside.
So the preparation is done.
The head chef said:
1. The taste of fish-flavored shredded pork is sweet and sour, so in the process of frying, you should be willing to put white sugar and more vinegar, and after the combination of the two at high temperature, the taste is just right.
2. Stir-fry meat generally chooses lean meat, and the meat will be more slippery, so it is generally cut after being frozen hard in the refrigerator, which is easier to cut.
3. Thicken the pot, so that the soup is oily and bright, and the ingredients wrap the soup to be delicious.
Without further ado, let's start stir-frying.
First heat the pot, pour more oil, turn the pot around, and then pour out the excess oil, this part is called moistening the pot, such a pot, just like a non-stick pan.
Leave a little oil in the pot, pour in the shredded meat and stir-fry, fry until eight ripe, then add ginger, onion and garlic, fry the fragrance, and then put in the bean paste, fry the red oil, and keep stirring.
Then put in the black fungus, then pour in the bamboo shoots and lettuce, stir-fry constantly, and add half a spoonful of water halfway.
Add three tablespoons of sugar, the taste should be sweet, and then put two more spoonfuls of vinegar along the edge of the pot, the vinegar is heated to give off the aroma, and the sugar in the pot is not too sour.
Add a little light soy sauce and some oyster sauce to increase the umami.
Remove from the heat and pour in the starch to thicken and add the shallots.
Out of the pot and on the plate, the whole hype process is flowing and fragrant, and you can see it drooling.
When I got home, I did it, and my husband said: It's so delicious, it's not worse than the restaurant at all.
Since the 315 food safety problem, most of the time, we are cooking at home to eat, this home-cooked fish-flavored shredded pork, delicious and easy to make, master the three points, it is really better than takeout.
Have you learned?
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