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鱼香肉丝这款菜要是炒得好,色泽红艳,浓香四溢,辣甜酸咸诸味兼具,很见烹饪制作的功力。一般家庭要炒好这款菜,颇为不易,但是,如果您能充分运用家庭炒菜的一些技巧,在家里同样可以把这款菜烹制得色香味俱佳,口感宜人。 家炒鱼香肉丝,用料千万不能马虎。一般选购猪通脊或猪后臀尖肉,以200克为标准菜式用量,按3:7的肥瘦比例选用,肥中带瘦或肥瘦分开均可。同时准备罐装冬笋50克,水发木耳50克,四川泡红辣椒20克。忌用芹菜、青椒、香菜等本味浓水分含量高的蔬菜,这类蔬菜在炒制过程中容易减弱鱼香汁的味道。 要炒好鱼香肉丝这款菜,像家庭做其它菜一样,要讲究
Fish-flavored pork If this dish fried well, the color Hongyan, overflowing spicy, sweet and sour spicy both taste, see cooking skill. It’s not easy for average families to cook this dish, but if you can take full advantage of some of the skills of home cooking, you can also cook the dish at home with good color, aroma and pleasant taste. Home fried fish-flavored pork, materials must not be careless. General purchase of pigs through the ridge or pig hip meat, with 200 grams as the standard dish dosage, according to 3: 7 ratio of fat and thin choice, fat or thin with fat can be separated. At the same time prepare canned bamboo shoots 50 grams, 50 grams of water, fungus, Sichuan bubble red pepper 20 grams. Avoid celery, green peppers, coriander and other flavor of high moisture content of vegetables, such vegetables in the process of frying easily reduce the taste of fish sauce. Want to fry the fish-flavored pork this dish, like the family to do other dishes, to pay attention to