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Shredded fish and meat is a famous dish in Sichuan cuisine, slightly spicy and slightly sweet, which is very suitable for rice. I once had a friend who loved this dish and ordered it every time, but I didn't like it outside, and I thought the amount of oil and sugar was too much and a little greasy. So in addition to the exercise, I made this dish of fish and meat shreds, less oil, less sugar, slightly more ingredients, so that the nutrition is more comprehensive, very in line with the concept of healthy eating. There are differences in methods, suitable for their own is the best, let's share this dish of fish and meat shreds I made
Preparation steps of shredded fish and meat
Step 1: Prepare the raw materials and soak the dried fungus in cold water in advance
Step 2: Cut the tenderloin into strips, add a little salt, black pepper, sesame oil, egg white and starch, grasp well and set aside
Step 3: Cut the fresh bamboo shoots into thin strips
Step 4: Cut the fungus, carrot and green pepper into strips
Step 5: Cut the ginger and pickled pepper into strips, cut the shallots into white pieces, cut the green onion leaves into green onions, cut the garlic into minced pieces, and chop the watercress paste
Step 6: Bring the pot to a boil, add fresh bamboo shoots and blanch them for use
Step 7: Heat the pot, add the appropriate amount of oil to 60% heat, add a little minced garlic and stir-fry
Step 8: Add shredded meat and stir-fry to change color
Step 9: Add fresh bamboo shoots, carrots and green peppers, stir-fry together until they change color, then set aside
Step 10: Add the right amount of oil to the pot again, add minced garlic and bean paste, and slowly sauté to make the red oil
Step 11: Add shredded ginger, green onion, shredded pickled pepper, add an appropriate amount of soy sauce, balsamic vinegar, a little sugar, and stir-fry to bring out the aroma
Step 12: Pour in the mixture of previously sautéed shredded meat and stir-fry evenly
Step 13: Plate out of the pan and sprinkle with green onions
First, bamboo shoots blanched in water can reduce the oxalic acid content, and the taste is better;
Second, the bean paste is relatively salty, when curing the shredded meat, you should put less salt, and do not put salt in the later production process. #Food##Cooking##美食记 #