Chinese Food
Fish flavored shredded pork
(72940 views)Fish flavored shredded pork is a common Sichuan dish. As a native of Chengdu, Da Wan Wan loves dishes like fish fragrance. Although it's fish flavor, it's not cooked with fish, but with various seasonings. Yuxiang is one of the main traditional flavors of Sichuan cuisine. It originates from the method of Sichuan folk cooking fish for seasoning. Now this cooking method has been used to make shredded meat, eggplant, etc. The name fish flavored shredded pork was named by Chiang Kai Shek's chef during the Anti Japanese War, and has been passed down to this day.
Cooking ingredients
Cooking Steps
Step1:Cut pork tenderloin into shreds. Soak in cold water until bloody. Soak black fungus in warm water.
Step2:Add cooking wine, starch, salt and a small amount of vegetable oil to the shredded meat and marinate for half an hour.
Step3:Cut carrots, bamboo shoots and black fungus into shreds for later use.
Step4:Mix fish sauce - chopped ginger, onion and garlic. Add 1 tablespoon salt, 1 tablespoon starch, 3 tablespoons soy sauce, 4 tablespoons sugar, 4 tablespoons vinegar and 5 tablespoons water and mix well.
Step5:Heat the oil in a hot pot and stir fry the shredded pork until it turns white.
Step6:Turn to medium heat and add Pixian bean paste to stir fry the red oil.
Step7:Pour in carrots, bamboo shoots, black fungus and stir fry until cooked.
Step8:Pour in the prepared fish sauce. Stir fry for about one minute, and then it will be out of the pot.
Step9:Finished product drawin
Step10:Finished product drawin
Step11:Finished product drawin
Cooking tips:1. When marinating the shredded meat, add a small amount of vegetable oil to prevent it from sticking to the pot. 2. Fish sauce, ginger, scallion and garlic can be more in equal proportion. There are skills in making delicious dishes.
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