To talk about the recent popular Internet food chef, Wang Gang is undoubtedly the most popular, superb "hard" cooking skills attracted many fans, but unfortunately Chef Wang's cooking skills are too high, a group of kitchen whites repeatedly play video, still can not keep up with the rhythm, after watching many videos finally learned the "hot pot" skills.
Today we want to learn this dish is a Sichuan dish, generally we have it when we invite guests to eat, because it is special to eat, and when the last staple food is eaten, there will always be a order, this dish is the most famous fish and meat shreds in the national cuisine. Now the fish fragrant meat shredded family method is generally to use Pixian watercress sauce, the color of the stir-fried is tempting appetite red oil color, but after seeing Wang Gang's approach, found that Chef Wang made an old-fashioned fish fragrant meat shredded method, the method is standard, do not use watercress sauce, the meat color is natural, I also followed this dish, found that the whole dish is salty and delicious, in Sichuanese, the taste is very good!
Ingredients: 1 piece of pork tenderloin, 2 spring shoots, black fungus, 1 egg, 2 shallots, 1 piece of ginger, 3 cloves of garlic, red pickled pepper to taste.
Fish spice juice: 0.5 grams of salt, 1 gram of monosodium glutamate, 10 grams of sugar, 8 grams of cooking wine, 5 grams of light soy sauce, 8 grams of aged vinegar, 2 grams of starch.
Cooking steps:
The first step is to process the shredded meat, cut the tenderloin into evenly sized filaments, try to cut it as thin as possible, cut it well, and then rinse and soak it in water, this step is to remove the blood in the meat.
The second step is to marinate the shredded meat, the tenderloin shredded meat to control the dry water, add half a spoonful of salt, two spoons of soy sauce, a spoonful of cooking wine, an egg white, half a spoon of pepper stir-fry in one direction for two minutes, this step is to make the meat fully absorb the water and spices, become flavorful and tender. Finally, add another spoonful of dry starch and stir well.
The third step is to prepare the ingredients and fish sauce, the soaked black fungus is cut into thin wires, it is easier to roll up the fungus when cutting, and the spring shoots are cut into silk (you can also use other bamboo shoots such as Luohan shoots instead). About 20 grams of ginger and garlic chopped, 40 grams of red pickled peppers chopped and set aside, and chopped shallots into sections and set aside.
The mixing of fish sauce we here is completely in accordance with the proportions provided, small bowls add salt 0.5 grams, monosodium glutamate 10 grams, sugar 8 grams, cooking wine 8 grams, soy sauce 5 grams, aged vinegar 8 grams, sweet potato starch 2 grams, inconvenient to use grams of calculation can be added with a spoon in proportion, the most important is sugar, soy sauce, aged vinegar ratio, about 2: 1: 2 looks.
The fourth step is to blanch the water, boil the water in the pot, add a spoonful of salt, put the black fungus and spring shoot shreds into boiling water, blanch the water for 30 seconds and drain the water for later.
The fifth step is to fry the shredded meat, put more oil in the pot, cook until it is 50% hot, put the shredded meat into the pot and quickly slip it apart, change color and drain the oil to fish out for later.
In the sixth step, add the bottom oil to the pot and heat it to 60%, add ginger, garlic and red pickled pepper and stir-fry to bring out the aroma.
In the seventh step, turn the heat and pour the shredded meat into a quick stir-fry for about 20 seconds.
In the eighth step, add the blanched spring shoot shreds and black fungus, quickly stir-fry for 10 seconds, add the mixed fish sauce and stir-fry over high heat to create a vinegar aroma, and finally add the chopped shallots and stir-fry evenly. For luster, add a small spoonful of oil and stir-fry well before cooking.
Ichijing said: After this dish is done, the color of the shredded meat is white natural color, and many of the fish shredded meat we see are added to the red oil color of Pixian bean paste, which is two different methods, personally feel that the old-fashioned method is more refreshing, the greasy feeling is relatively small, and the rich taste of the fish meat shredded sour, sweet, fresh, fragrant, salty and spicy is very worthy of everyone's collection and cooking.
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