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1, fish fragrant meat shredded, is a traditional dish, with the fish flavor seasoning and named, belongs to Sichuan cuisine.
2, today Lao Liu will come to share the "fish fragrant meat shredded" method, like friends can first collect, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Tenderloin, spring shoots, tomato sauce, pepper paste, garlic, balsamic vinegar, tapioca starch, eggs
4, first shredded tenderloin, and then marinate the meat, first put in a little salt, cooking wine, half an egg white, knead evenly, put in half a spoon of tapioca starch to grasp again, seal a layer of cooking oil to lock the water, marinate for half an hour and set aside
5: Peel off the old skin of the spring shoots, slice and then cut the bamboo shoots, put the bamboo shoots into a pot and blanch the water, fish out and set aside. Put the shredded meat in the sauce 40% of the oil temperature, and cook the meat at a low oil temperature so that it will not grow old and then fish out for later. Leave the bottom oil in the pan, add the minced garlic and stir-fry until fragrant, then add tomato sauce and minced pepper sauce and stir-fry together to make red oil
6, then put in the meat shredded, bamboo shoots together stir-fry, and then pour in soy sauce, dark soy sauce coloring, three small spoons of white sugar to freshen, and then pour in balsamic vinegar, balsamic vinegar is easy to volatilize to the last put, stir-fry into the flavor, and finally pour in a little water starch to hook the mustard, and then pour a little oil to get out of the pot, and then sprinkle with green onions to decorate the delicious
7, fish fragrant meat shredded is a common Sichuan dish. Fish flavor is one of the main traditional flavor types of Sichuan cuisine. Finished dish: brownish red in color, salty and fresh sour and sweet, green onion, ginger and garlic are fragrant, and its flavor is condiments
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