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Shredded fish and meat are salty, sweet, sour and spicy, which is very suitable for the public taste.
Fried out like a fish smell? It's up to the diners to decide. And what Ah Fei has to do is to tell everyone the method. The only thing that can be guaranteed is that the ingredients are thoroughly flavored and absolutely delicious. Let's follow our cooking tracks and track this dish together.
A handful of fungus is soaked in advance. Soak in cold water for three or four hours, or add a spoonful of salt for an hour.
Wash the lean meat pieces, slice them first, and then change the knife to cut the shreds. Then soak in clean water to keep fresh.
Wash the carrots and peppers and cut them into thin strips.
Divide the soaked fungus. The whole dish goes in a skinny style, so that the taste and heat are strictly wrapped in the ingredients.
Pat the garlic flat and cut into small pieces, cut the shallots into green onions, and add a handful of red dried peppers. The ingredients are basically ready at this point.
Wash the shredded meat to remove the blood, control the dry water first, and then grasp it with your hands to squeeze out the water.
Add an appropriate amount of salt, soy sauce and grasp well with your hands. Punch in an egg white, grasp it evenly, and make the glue, so that the meat is tender enough. Add starch, grab well and beat, the meat in the basin is sticky and hard.
Heat the oil in a pan and pour in the shredded meat when the oil is slightly smokey. If the shredded meat is sticky, gently whip with a spoon. Fry the shredded meat for 40 seconds to remove the oil.
Bring water to a boil in a pot and pour in the shredded carrots and fungus. Blanch for a minute, rinse with cool water to make it crisp and tender.
Heat the oil in a pan and add the minced garlic, shallots and dried red peppers until fragrant. Add the chili sauce and stir-fry quickly, pour in the carrots and shredded meat. Pour in soy sauce, aged vinegar, salt, chicken essence, pepper and two tablespoons of sugar, add water and stir-fry the seasonings in quick succession. Add soy sauce, water starch and quickly stir-fry to collect juice. At this point, you can start the pot and plate.
Well, this classic and delicious shredded fish and meat is ready, very homely and delicious, learn it quickly.
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