Collection practices across the fish-flavored pork, the entire history! !
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the practice of a fish-flavored pork:
ingredients: lean pork, 200 grams of water fungus, water, bamboo shoots 25 grams, bubble pepper 40 grams of soy sauce, sugar, minced garlic, 10 grams, green onion, 15 grams of cooking wine, vinegar, 8 grams of salt, 3 grams, monosodium glutamate 1 g, starch 50 grams, 125 grams oil, broth, 50 grams.
flavored pork Method: 1. the pepper into very fine bubbles stand;
2. a small bowl add ginger, spring onion, minced garlic, salt, sugar, vinegar , soy sauce, wet starch, reconcile uniform stand;
3. peanut oil till the Liucheng heat, stir-fried hot peppers to be apparent out, the hurl into the chili powder, add pork and stir-fry, food ambition When cooked, put a small bowl into the pot and turn against the agreeable juice, mix, Drizzle sesame oil.
features: the fine pork-based stuff, with mushrooms, fungus, endemic in Sichuan Stir fried soft-cooked sauce. Dish color of dingy red, hot and acid mix sweet and salty, fish-flavored full-bodied flavor, the savor is quite peerless, complimented at contributors,
New Lacoste Trainers High Top, national reputation.
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practice of 2 fish-flavored pork
material:
tenderloin 300 grams, ginger, garlic, chopped green onion, hot red pepper, sugar, vinegar, salt, monosodium glutamate, starch, peanut oil, the amount of
fish-flavored pork production methods:
1, the fillet cut into thick wire, red bubble minced with sugar, pepper, vinegar, monosodium glutamate, starch and turned into sweet and sour sauce; filament a little salt meat, starch submerged in taste;
2, hot pot is good, the afterward a little oil, then under the pork, fried lax, shove the pot set aside, under the hot red pepper, ginger, after the next. Color saute minced garlic, and pork, stir well, add sugar, vinegar, fried evenly, the afterward green onion Britain turn pot plate to serve.
characteristics: both sweet and salty hot and sour, ginger garlic prominent pork uniform thickness, color bright red.
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flavored pork
practice of three materials:
Zhu Tuirou (3 percentage fat, Qi Cheng lean) 200 grams of water in bamboo shoots 50 grams of green onion, water, mushrooms, red pepper foam, wet starch 25 grams, no garlic, 15 grams of soy sauce, ginger is no, 10 grams of vinegar, salt: grams, sugar 12 grams, broth, 50 grams lard 100 grams.
flavored pork production methods:
1, the pork cut into about 7 cm long, 0.5 cm thick wire. Bamboo shoots, mushrooms are cut into wire, and filled with snatched flesh into a bowl, add salt, wet starch (15 grams) and mix well.
2, bowl put sugar, vinegar, soy sauce, green onion, wet starch (10 grams) and broth, transferred into sauce.
3, wok stir, under the lard till the Liucheng hot under the pork fried powder, add ginger, garlic and chopped hot red pepper flavor Stir, then add bamboo shoots, mushrooms fried a few, and then cooked into the sauce,
Lacoste UK, Dianfan few Serve.
features: color, orange, meat more tender, sweet and sour spicy, savory and tasteful.
key: pork must be cut evenly. Hot and sour taste ought be suitable to highlight the flavor.
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the practice of 4 fish-flavored pork
material:
5 two of about 200 grams of pork, water in bamboo shoots, mushrooms, hot peppers, ginger, onions, etc., the amount, salt, vinegar, sugar and the amount.
flavored pork Method:
① pork, bamboo shoots, mushrooms are sliced, a little salt into a bowl add seasoning.
② transmit the sauce to seethe add the broth into sauce.
③ will slip in under the pan fried pork powder, add ginger, garlic, hot red peppers and fry the fish smell, then down into the bamboo shoots, mushrooms stir-fried silk, cooked into the sauce and serve.
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Sichuan trays flavored pork practice 5
material:
Zhu Tuirou 250 g , ginger silk, silk pickled pepper, cooking oil, soup, rice wine, salt, sugar, soy sauce, vinegar, monosodium glutamate, pepper, garlic, ginger, Sichuan bean, pepper, egg, chili oil, the amount of starch.
flavored pork Method:
1, the thigh Stick thick cut pork batches, add rice, egg, salt, monosodium glutamate, pepper, starch, miscellaneous with uniform sizing on the flavor.
2, the additional with a small bowl into the soup, rice wine, garlic, sugar, monosodium glutamate, ginger, green onion, water, starch transferred back into the condiments.
3, burning wok, add oil until the oil temperature rose to Liucheng hot, it will paint the oil off the raw pork pot that dish.
4, the pot to linger a little found oil, add ginger, hot chili arranged fried, then add the bean paste and stir-fry a few.
5, the ultimate seasoning into pork and spare, open bombard and stir-fry, Drizzle chili oil, thrown into the pepper powder, fried mix evenly.
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practice of 6 fish-flavored pork
material:
lean pork, 150 grams of refined oil 60 grams, soy sauce 15 grams, 8 grams of vinegar, sugar 10 grams, onion 10 grams,
Lacoste Gravitate Trainers, ginger 5 grams, 5 grams garlic, hot red pepper at the end 20 grams of cooking wine 10 grams, monosodium glutamate and salt and soup always a little diversion starch 100 grams.
flavored pork practices:
1. pork strips, onion, ginger, garlic, pepper minced.
2. pork with salt, cooking wine, mix well, and mixing starch with water diversion.
3. vinegar, sugar, cooking wine, onion, ginger, garlic, monosodium glutamate, Tom transferred into the juice.
4. from the pan, stir into the pork, then pour the sauce, stir a couple of buttons.
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practice of 7 fish-flavored pork
Ingredients:
lean pork, 200 grams of water fungus, bamboo shoots water in all 25 grams, 40 grams of pickled pepper, soy sauce, sugar, minced garlic, 10 grams, green onion, 15 grams of cooking wine, vinegar, 8 grams of salt, 3 grams, monosodium glutamate 1 g, starch 50 grams, 125 grams oil, broth 50 g
flavored pork production methods:
1, the hot pepper into very fine stand;
2, a small bowl add ginger, spring onion, shattered garlic, salt , sugar, vinegar, soy sauce, wet starch, reconcile uniform stand;
3, peanut oil till the Liucheng heat, stir-fried hot peppers to be marked out, the cast into the chili powder, stir into the pork fried, dishes will be cooked, the little bowl into the pot and turn against the good juice, mix, Drizzle sesame oil.
Note:
nutrients: cholesterol: 470 mg Carbohydrates: 15 grams Protein: 62 grams Fat: 152 grams, calories: 1828 kcal
flavor Features:
Chengdu, Sichuan manner dishes. The small pork-based material, with mushrooms, fungus, endemic in Sichuan Stir fried soft-cooked sauce. Dish color of dark red, hot and sour mix sweet and salty, fish-flavored full-bodied flavor, the taste is very unique, praised by patrons, citizen reputation.
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flavored pork practice 8
prescription ingredients:
pork 350 grams. Water flange pieces 100 grams, water fungus 25 grams, 15 grams of pickled pepper. 3 grams of salt, ginger 5 grams, 10 grams garlic, onions 10 grams, 50 grams vegetable oil, soy sauce 10 grams, five grams of vinegar, sugar 15 grams, monosodium glutamate 1 gram, soybean repast 25 grams.
flavored pork making process:
pork, mow into about 7 cm, 0.3 cm thick silk, salt, water, soy flour and merge well. Blue piece, fungus bathed, cut cable, bubble red pepper chopped nice; ginger, garlic, cut nice, green onions cut into flowers. With soy sauce. Vinegar, sugar, MSG,
Womens Lacoste Observe Trainers, water, soy flour, soup, salt and turned into the sauce. Wok stir, put the oil pan (approximately 180 ℃), below the pork fried powder, compel mouth foam pepper, ginger, garlic savor Stir, add. Fungus, blue-chip wire, green onion, stir well, cooked into the sauce, toss fast turned kettle panel Serve.
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the train of 9 fish-flavored pork
material:
pork, net bamboo shoots, water, mushrooms, green onion, garlic, ginger, hot red pepper,
Lacoste Swerve Lace Trainers, vinegar, Sichuan salt, soy sauce, sugar, wet starch, broth, mixed oil.
flavored pork Method:
1, elected seven lean pork fat cut into three 10 cm long pork;
2, web bamboo shoots, water fungus, cut wire, cut and dried hot red pepper, the pork pour into bowl, Kagawa salt, wet starch and mix well;
3, In distinct bowl put sugar, Sichuan salt, vinegar, soy sauce, broth, wet starch into AIDS juice;
4, Wok stir Liucheng hot oil till the fusion up and down, down into the pork stir-fry until sallow scattered seeds, add peppery red pepper, ginger , garlic saute color, then add bamboo shoots silk, silk fungus, green onion, stir well, cooking nectar Dianfan AIDS into the sauce a few light oil, pot plate Serve.
features: crispy, tender, shiang for junior food dishes.
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flavored pork practice ten
material:
piglet through the ridges 250g, water fungus 50g, bamboo shoots 50g, hot pepper (finely chopped) 30g, vinegar 15g, sugar 15g, soy sauce 5g, salt 2g, rice 15g, water, starch 15g, green onion 10g, ginger 3g, garlic, 2g, MSG 3g, 1 eggs soup amount .
flavored pork production methods:
1, the pig through the ridge cut into 7 cm long pork in a bowl add salt, starch, egg and mix well. The bamboo shoots, mushrooms and cut wire. Bowl of fish-flavored juice: sugar, salt, vinegar, soy sauce, MSG, soup, water, starch.
2, take the oil burning troughs twelve tablespoons hot, put the pork fried powder, add hot pepper, ginger, onion, garlic, Stir flavor, mushrooms and bamboo shoots, cooked into the fish-flavored sauce, stir well transfer to a plate and serve.
action key: pork to be cut evenly, stir fry must perform hasty.
production characteristics: color, shine red, tender meat, sweet and salty sour.
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flavored pork practices 11
material:
lean wire 200 grams mushrooms, 50 grams, 40 grams bamboo shoots, carrots, green onion, the amount, 1 spoonful of salt, monosodium glutamate 1 tsp sugar 1 spoon, 1 spoon of vinegar, ginger amount of garlic 2,
Lacoste Shoes, amount of pickled pepper, 1 tablespoon water, starch
flavored pork practice:
1, filament a small amount of salt meat, rice wine marinated; fungus after a good soak with water and cut wire, bamboo shoots, carrots, washed and shredded; ginger, garlic, hot pepper chop at the end.
2, put the olive oil in frying pan fry the pork, then salt, MSG, ginger, garlic, hot pepper at the end, sugar, vinegar, green onion and a kind of vegetables and salty fried foods, to immediate while the water starch tin thicken.
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practice of twelve fish-flavored pork
material:
lean pork, 200 grams Water fungus 30 grams, 30 grams vegetables, vegetable oil 75 grams, 20 grams of soy sauce, vinegar, onion, ginger, garlic, 10 grams, sugar, cooking brandy, pickled pepper each 13 grams, 3 grams of salt, wet starch 15 grams, 2 grams of MSG , Tom value.
production process:
(1) shred the meat with a little soy sauce, salt, cooking wine mix, good with wet starch, mixed with some oil. Vegetables, edible fungus, water in thoroughly washed are shredded, chopped hot pepper. Onion, ginger mince.
(2) with the sugar, vinegar, soy sauce, onion, ginger, garlic, wine, monosodium glutamate, starch, Tang Duicheng juice.
(3) Chao Shao hot oiling, oil heat, spoon hand to promote the scatter under the pork, then add hot pepper Stir the taste, which published a good fungus and vegetables, with the stir fry, Pour aboard the good juice, juice, toss afresh when opening Serve.
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