Chinese Food
Fish flavored shredded pork
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This fish flavored shredded pork is my old work. Because my son Fanshao came home from school hungry. He was in a hurry to have dinner. The middle process didn't have time to take pictures. Also, I just ran out of red peppers in my pickle jar. The color is not rich enough. There is a little regret in these two aspects. I'll make it up next time I fry it. This kind of stir fry. I picked it up. No difficulty. Fan Shao said that he had the taste of his hometown restaurant in Sichuan again. He said this and corrected it immediately - wrong.. Beyond their taste. I just hope he remembers it years later. It's mom's taste. As for fish flavored shredded pork, I have my own insistence. I don't agree with putting shredded fungus, shredded carrot and so on in it. In my opinion, the fish flavored shredded pork with these things are all foreign products. They have lost their essence. My personal point of view. Baidu for a while. Originally, I have been opposed to the idea of putting agaric in fish flavored shredded meat for many years. The direction is completely right. The following content of Shengli is excerpted from Baidu Encyclopedia - actually
Cooking ingredients
Cooking Steps
Step1:Young ginger, sour ginger, pickled peppers, shredded, pickled garlic chopped, shallot cut into scallion, pork also cut into thin wire. Add some bean paste, raw soy sauce and knead well. Marinate for 10 minutes. Then add egg white and a small amount of sweet potato starch and knead well. The egg white starch paste just can be hung on the shredded meat.
Step2:Prepare a small bowl. Add sugar, Shanxi old vinegar, monosodium glutamate and starch to make fish flavor juice. Note that the amount of sugar and vinegar must be appropriate. More or less will affect the taste of the dishes. At the beginning, I have no experience. I can put some less first. When I start the pot, I don't want to add enough taste. If the taste is heavy, then I can remedy it. It's more difficult.
Step3:Put oil in the wok. When the oil is 40% hot, slide it into the shredded meat. Don't turn it first. Turning it too early will make the layer of egg white starch paste on the outside of the shredded meat scattered. It can't be perfectly wrapped on the shredded meat. Let the shredded meat solidify a little. Quickly spread it. Add the shredded ginger, sour ginger and pickled peppers and stir fry. At this time, according to the color and saltiness, add the sun to make the special soy sauce (old soy sauce is also OK). Be careful about this step. Sour ginger and pickled peppers are salty enough.
Step4:Stir fry all kinds of silk quickly. Cook in the mixed fish flavor juice. Stir fry for a few times. Sprinkle in the onion. Stir again and then dish. The frying time of shredded meat should be shortened as much as possible. The whole process should be controlled within 5 minutes. There is no pause in the process. It's done in one breath. Let's wait for the delicious shredded meat with fish fragrance.
Cooking tips:Jokes about fish flavored shredded pork: tourists from other places - boss. Boss - what's up? Tourist - why don't you have fish? Boss - Fish flavored shredded pork has no fish. Tourist - what is fish flavored shredded pork without fish? Boss - as you say. If you order tiger skin and green pepper, I have to give your baby a whole tiger skin. Order a couple lung slice. I'm not going to kill two people? Visitors - There are skills in making delicious dishes.
