Chinese Food
Fish flavored shredded pork
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Fish flavored shredded pork is a traditional dish. It belongs to Sichuan cuisine. It is said that the origin of fish flavor is that fishermen along the river can't catch fish because of long-term rain. So they use the seasoning of braised fish to make other dishes. As a result, the fried dishes have the taste of braised fish. Therefore, the fish flavor named fish flavor is characterized by a combination of sour, sweet, salty, spicy and fresh. Therefore, vinegar, pickled peppers and sugar must be used to make fish flavor juice. The authentic fish flavor is pickled peppers. No chopped peppers or bean paste can be used instead.
Cooking ingredients
Cooking Steps
Step1:Prepare one piece of main ingredient - tenderloin. One piece of auxiliary ingredient - carrot, one piece of green shoots, five pieces of agaric, one piece of ginger, one piece of onion and half of garli
Step2:Processing ingredients. Cut pork tenderloin, carrot, lettuce and agaric into shreds. Cut onion, ginger and garlic into shreds. Chop chili into shreds in 1 spoon. The proportion of half spoon bean paste is 7-
Step3:Add half a tablespoon cooking wine to remove fishiness, half a tablespoon raw wine to remove fishy smell, 2 tablespoons clear water, 1 tablespoon starch, 2 tablespoons vegetable oil to prevent adhesion. Grasp with your hand clockwise. Knead in the sauce so that the meat will be tende
Step4:Key steps: prepare an empty bowl, add 1 tbsp of half raw soy sauce, 1 tbsp of half cooking wine, 2 tbsp of rice vinegar, 4 tbsp of white sugar and 4 tbsp of clear water, and then prepare an empty bowl, add 1 tbsp of half raw powder and 3 tbsp of clear water, and mix evenl
Step5:Take the water in the pot. Blanch the carrot, lettuce and agaric for about 5 seconds. Take out the water for control
Step6:When the pot is hot, the oil is wide and the oil is 4 layers hot, the meat shreds will be scattered in a small fire. Pay attention to the fact that the meat shreds just turn white. Take out the oil control immediately. The meat is very tender at this time
Step7:Keep the bottom oil in the pot. Stir in bean paste and chopped peppers to produce red oil. Stir in onion, ginger and garlic to taste good. Pour in fish sauce. Turn the heat to boil and pour in the sauce
Step8:Put all ingredients in the light pan and let the soup hang evenly on the ingredients. Put out the pan and put it on the plate
Step9:Finished produc
Cooking tips:* the minced peppers must be finely chopped first, so that the red oil can be easily produced by stir frying. The minced peppers and bean paste can only be used as well. But if both of them are recommended to follow the ratio of 7-3. More minced peppers * the shredded meat will be slowly cooked with warm oil. The shredded meat will be very tender because it is just mature * remember that the proportion of fish sauce is basically the same as that of cooking wine. Rice vinegar needs a little more. Sugar The proportion is very large. Because chopped peppers and bean paste are salty, there are skills to make dishes with a little salt.
