It's still a familiar recipe, it's still a familiar taste. Pen % fun % Pavilion www.biquge.info

As soon as Yang Ming's voice fell, a stream of information came from the system.

Yang Ming quickly browsed it, and a happy smile suddenly appeared on his face.

Isn't Uzumaki Longshuo a good knife worker?

The food he cooks is full of color and aroma, is it very dragging?

Yang Ming is confident that in front of this dish, not to mention crushing the opponent, but at least he can be evenly divided.

Because, this dish is called fish-flavored shredded pork!

The main ingredient of this dish is pork loin, and the auxiliary ingredient is pickled pepper, so that the fish flavor can be fried.

The pork must be 30% fat, 70% lean pork, cut and fried smoothly to make the texture of the shredded meat fresh and tender.

The shredded fish flavor meat is not only ruddy in color, but also tender in meat, fresh in quality, and rich in fish flavor.

Its taste is even more unique, with salty, sweet, sour, spicy, fresh, fragrant and other characteristics, used for cooking excellent taste.

Yang Ming took out the materials one by one according to the information provided by the system.

If you want to stir-fry the fish-flavored shredded pork to bring out the fish flavor, you have to mention its auxiliary ingredients.

Among them, pickled peppers and fungus are definitely one of them.

Just like a martial arts master, there must be a weapon at hand.

If you want to make the fish-flavored shredded pork, you have to make pickled peppers and fungus.

Yang Ming took out the fungus, soaked it in warm water, and when soaking, added some dry starch to soak it, which can help clean the dirty substances on the fungus and make the fungus taste more pink and refreshing. (This fungus is not another fungus, don't think crooked)

Afterwards, Yang Ming put the fungus aside and began to make pork.

To make the shredded fish meat smooth and tender, you need extremely good knife skills.

Since Yang Ming's knife skills are only beginner, when cutting shredded meat, his expression is particularly focused, and his knife skills are particularly rigorous, cutting the pork into shredded meat of appropriate thickness and length.

At the same time, Yang Ming must ensure that in this process, the knife must not be connected, the knife must be fast, the cutting must be accurate, and there can be no trace of mud and water, otherwise some of the shredded meat will stick together, which will greatly affect the taste.

After cutting the shredded meat, Yang Ming poured them into a large bowl and began to prepare them for marinating.

Cured meat, naturally, is indispensable for starch and oil, which can make the meat of pork more tender and delicious.

Of course, salt and cooking wine in moderation are also indispensable.

When marinating the shredded meat, you also need to add a spoonful of salad oil and mix well, which can effectively retain the moisture of the shredded meat, and it is easier to spread out when the oil is sliding, and it is not easy to stick together, so as to form a clear strip of shredded meat.

In addition, Yang Ming prepares another bowl and adds vinegar, sugar, salt, oyster sauce and water to it and mixes well to form a fish-flavored sauce.

After processing the pork, Yang Ming will soak the fungus, clean the carrots and winter bamboo shoots, and turn everything into shreds.

It is worth noting that Yang Ming controlled their length and thickness to a certain extent, that is, to be comparable to the shredded meat, so as to maximize its taste.

Afterwards, Yang Ming minced the green onions, ginger, and garlic.

Yang Ming boiled hot water, poured in fungus and carrots respectively, filtered the water, and set aside for later use.

Then, Yang Ming heats the oil in the pan and pours all the marinated shredded meat into it.

Zila!

Whoa!

Because the shredded meat is added to the cooking wine, when the shredded meat enters the oil pot, just like the narrow road of the enemy and the narrow road meet, the two suddenly have a fierce collision, making a crisp sound.

It is accompanied by a crisp aroma of burning, lingering, lingering around the tip of the nose, and smelling abnormal.

Yang Ming didn't dare to be careless, picked up a pair of chopsticks, and quickly dispersed the shredded meat inside, if it was too late, the shredded meat would stick together, affecting the taste.

When the shredded meat is fried for medium cooking, Yang Ming will put them on the side of the pot, add green onions, ginger, garlic, chopped peppers and other condiments, and fry them in a red-hot pan until fragrant.

Sarah!

When these condiments were put into the pot, there was a sudden outburst.

The unique aroma of condiments, accompanied by the rising clouds and smoke, gradually spreads, refreshing people's hearts and spleens, and making people's appetite increase!

The spatula in Yang Ming's hand quickly shoveled, let the fragrance of the condiments smoke the oil pan again, then add carrots, fungus, winter bamboo shoots, plus shredded meat on the side, stir-fry together!

The black pot shakes, the spatula stir-fries, and the ingredients fly!

As time passed, wave after wave of aroma surged wildly, as if it was about to swallow Yang Ming.

At the end of the day, Yang Ming picked up the bowl of stirred fish-flavored sauce, poured it into the pot, and mixed well.

This kind of fish-flavored shredded pork has the characteristics of both salty, sweet, sour and spicy.

Among them, the fungus is smooth and refreshing, the onion, ginger and garlic flavor is prominent, and the texture of the shredded meat is smooth and tender.

When Yang Ming poured the fish-flavored shredded meat into the white and flawless plate.

I saw that its color was bright red, red and white, and black, releasing an attractive fragrance.

In the small shop, everyone has long been captured by the fragrance.

"It smells so good!"

"Boss Yang Ming, is this cooking fish?"

In the eyes of many pairs of expectants, Yang Ming brought out the fish-flavored shredded pork.

When they saw the shredded meat neatly placed on the white plate, everyone was stunned!

What about the fish that are said to be good?

Could it be that they were all eaten by Yang Ming?

But the strange thing is why there is no fish on the plate, but it has such a strong fish aroma!

At this moment, countless people were whetted by Yang Ming, and stretched their necks one by one, as if they were going to dig three feet into the ground and pull out the hidden fish meat.

It's a pity, no matter what they think, this is real shredded meat, and there is no fish at all!

It's weird!

Vortex Long Shuo looked at the fish-flavored shredded meat, his eyes shrank suddenly, and an ominous premonition shrouded in his heart, as if he had fallen into the depths of the deep sea, and huge pressure came from all directions.

"How is that possible!"

Uzumaki Ryushuo's eyes widened, and his honest face showed disbelief.

The layman looks at the bustle, and the insider looks at the doorway.

As a chef, he clearly perceives that this is shredded meat!

However, how does the shredded meat make it smell like fish?

At this moment, the imperial chef of the Daimyo of the Land of Fire began to doubt his life deeply, as if his entire worldview had collapsed.

He really couldn't figure out what to do to make fish-flavored shredded pork!

Whether he wanted it or not, Yang Ming brought the plate to Uncle Yile.

"Please take your time. ”

Yang Ming said lightly, his face was light, not at all as nervous as before, full of confidence in his hands.

Uncle Yile twitched his nose and inhaled a deep puff of incense, and the look of surprise in his eyes became even stronger.

"Yang Ming, what's the name of this dish?"

The corners of Yang Ming's mouth twitched, "Fish-flavored shredded meat." ”

"Good name!" Uncle Yile clapped his hands and exclaimed: "It's really a dish as its name suggests, and it deserves its name!"

Uncle Yile's eyes flashed, "I don't know, Yang Ming, your fish-flavored shredded meat, compared to the Vortex Dragon Shuo's Flame Lucky Phoenix, who is higher?"