Chinese Food
Fish flavored shredded pork
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Agaric has a delicate taste, delicious taste and special flavor. It is rich in protein, fat, sugar, vitamins and minerals. It has high nutritional value. In traditional Chinese medicine of carrot, carrot is a kind of Chinese herbal medicine with sweet taste, which has the functions of invigorating the spleen, stomach, liver and eyesight. It can be used in the treatment of gastrointestinal discomfort, constipation or night blindness.
Cooking ingredients
Cooking Steps
Step1:Green pepper, carrot, shredded agaric, sliced mea
Step2:Cut the meat, put in the cooking wine, half a spoon of starch, a spoon of salt, a little bi
Step3:Prepare an empty bowl, put half a bowl of water, two spoons of starch, three spoons of sugar and half a spoonful of vinegar in Pixian bean paste, and mix wel
Step4:In a hot pot, put a little oil in the cool oil and heat it up, then put the shredded meat in it, stir fry it to change its color, put the green pepper and carrot in it, stir fry it for one minute, put the fungus in it, and finally put the sauce in it, stir fry it evenly
Cooking tips:It's said that the shredded pork with fish flavor comes from Sichuan cuisine. Fish flavored shredded pork. Named after fish flavoring. Fish flavored dishes are only available in recent decades. The originator was a Sichuan chef in the early years of the Republic of China. There are 1328 kinds of Sichuan dishes in Chengdu Tonglan published in 1909, but there is not one kind of fish flavor dish. It shows that fish flavor dish can only appear after 1909. The fish flavor of fish flavored shredded meat is made of pickled chili, Sichuan salt, soy sauce, white sugar, ginger powder, garlic powder and onion. This seasoning is not related to fish. It imitates the seasoning and method used by Sichuan people to cook fish. It is named fish flavor. It has the characteristics of salty, sweet, sour, spicy, fresh and fragrant. It is very good for cooking. Yuxiang is one of the main traditional flavors of Sichuan cuisine. The finished dish has the smell of fish, but its taste does not come from fish. It is made of pickled chili, onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originates from the unique cooking style of Sichuan Folk
