Chinese Food
A dish that Chinese must learn
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Fish flavored shredded pork. Scholars really dare not talk nonsense. If you go to consult the old master of Chengdu and take care of yourself, you must be caught. If you don't put on the Longmen array for a while, you will never stop. Its position in the Jianghu is unshakable. Its traditional blood. Flowing thoughts. A thousand Sichuan families have a thousand fish flavored shredded pork. People wanted to follow the most authentic recipe, but they didn't expect to cook out a hundred flavors of the world. It can be a grandson's memory of his grandmother, or a little girl's concern for her father. And the smell of fish floating outside the window of the couple. What kind of little happiness would it be. The lips and teeth of food. The taste falls to the heart. The magic of delicacies lies in the moment when you touch the other side of your mind. It can sublimate into all tastes. The connotation of food. Don't try to catch its edge. Those years. The traditional dishes we ate.
Cooking ingredients
Cooking Steps
Step1:[write before step - please read the following tips carefully] Select fresh lean meat (a little fat edge is better. It can produce a little pig oil fragrance. See your preferences). Wash the meat. First cut into even slices. Then cut into even filaments.
Step2:Put the shredded meat in a bowl. Add 1 tbsp of raw meal and 1 tbsp of raw soy sauce.
Step3:Stir with chopsticks. Melt the meal and mix the shredded meat evenly. Thicken.
Step4:Deal with the ingredients. Wash the pickled red pepper, garlic and ginger.
Step5:Cut the garlic and ginger into pieces and put them into a bowl. Cut the pickled red pepper and bean paste into pieces. Put them in a bowl together. Cut the shallots into small pieces. Put them into separate bowls. spare. [important tips - pickled red peppers, Douban, ginger and garlic are the necessary conditions for fish flavor, which cannot be omitted
Step6:Peel lettuce and carrots first, then wash them.
Step7:Then cut the lettuce and carrot into even filaments, and put them in a dish for later use.
Step8:Clean the impurities on the surface of black fungus with water.
Step9:Then cut the black fungus into even filaments. Spare.
Step10:Make sweet and sour juice. Add 2 tbsp vinegar, 1 tbsp cornflour and 1 tbsp sugar in an empty bowl. Stir well. Set aside. Be sure to make it in advance so as not to be in a hurry when cooking. [important note: sweet and sour juice is also a necessary condition for fish flavor. It cannot be omitted
Step11:Start cooking. Heat a clean empty pan over a high fire. Just before the pan starts to smoke, pour in about half a bowl of cold oil. When the oil is a little turbulent, turn it into a small fire and pour in the shredded meat.
Step12:Let the shredded pork lie down in the oil pan for a while. Let the surface of the shredded pork meet the heat to mature and stabilize.
Step13:Then gently stir fry with a spatula to protect the sauce powder on the surface of the shredded meat and make it as smooth and tender as possible.
Step14:When the shredded meat is about to break, use a spatula to shovel the shredded meat to the side of the pot. Try to leave as much oil as possible. Turn it into a big fire. First pour in the ginger and garlic. Dip in the oil and fry for a while. Add in bean paste and pickled red pepper and stir fry for a while.
Step15:Then start to stir quickly. Let the seasonings such as shredded meat and bean paste mix evenly.
Step16:After mixing evenly, add lettuce, carrot and black fungus quickly and stir well.
Step17:About 2 minutes later. Cut carrot and lettuce. Pour the mixed sweet and sour juice along the edge of the pot.
Step18:Soon the sweet and sour juice will boil and produce the sauce. At this time, stir fry a few mor
Step19:
Cooking tips:Please read carefully the necessary conditions for making authentic fish flavor - one is to choose pickled red pepper instead of fresh red pepper or even green pepper. You can buy canned chopped peppers instead; the other is to use Sichuan style bean paste instead of soybean paste. Ordinary hot sauce . or Korean hot sauce. Pixian Douban can be easily bought in most parts of the country. The third is to add sweet and sour juice and ginger, garlic and rice. The above three points are necessary conditions. Otherwise, they cannot be called fish flavor. 2) Turn the shredded pork into a small heat after cooking. Keep the oil temperature low. Let the shredded pork lie in the pot for a while and then push it intermittently. This will not stick to the pot easily, and will protect the tenderness of the flour and meat. 3) Stir fry the shredded meat until it's broken. You can also shovel it out of the pot first. Stir fry the ingredients and side dishes in the oil pan. Then stir fry the shredded meat again. Two ways to taste
