Chinese Food
Fish flavored shredded pork
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Fish flavored shredded pork is a special traditional dish. It's named after the flavor of fish. It belongs to Sichuan cuisine. It's said that the inspiration comes from the shredded pork with pickled peppers. It was created by Sichuan chefs in the Republic of China.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients and clean them. Wash the pork leg with warm water and put it into the refrigerator for freezing. It's easier to cut it.
Step2:Take off the skin of the water bamboo. Use a porcelain peeler to smooth the uneven areas.
Step3:The peeled skin is very thin. If the outer skin of water bamboo is not peeled, the mouth is too old.
Step4:Cut the water bamboo into thin slices with a porcelain knife.
Step5:Then cut it into thin silk.
Step6:Take out the meat that has been frozen for half an hour in the refrigerator. Slice it with a nai porcelain knife.
Step7:Then cut it into silk with a porcelain knife. Nano ceramic knife, frozen meat cutting bacon is more relaxed, will not collapse, enjoy the ease and fun of knife, away from heavy metals.
Step8:Cut the pickled fungus into silk, ginger into silk, garlic into slices and pepper into thin slices.
Step9:Mix the shredded meat with salt, white pepper, starch, soy sauce, sugar, cooking wine and ginger. Let stand for ten minutes.
Step10:Start the oil pan. Put the cooking oil into the pan when it is hot. When the oil is 50% hot, put the marinated shredded meat into the pan. Stir fry it until it is scattered. When the color turns white, put it out for use.
Step11:Clean the pot. Restart the oil pot. Stir fry the water bamboo, agaric, garlic and pepper together. Because they are very thin, stir fry for 30 seconds.
Step12:Add some carrot shreds to add color. Stir fry with vinegar.
Step13:Add a spoonful of sweet sauce, some water, and cook until it's fast dry. Pour some water and starch to thicken the sauce. Sprinkle some white pepper to start the pot.
Step14:It's delicious. It's an absolute rice killer.
Step15:The dish is very thin and tastes better.
Cooking tips:Use method 1. When cutting food in the direction of food cutting, longitudinal cutting will be comfortable and labor-saving. Then gently bring out the knife. Commonly known as sliding knife method. Go straight up and down. 2. Suitable for cutting food preparation meat (bacon sausage, etc.), vegetables, fruits (especially enzymes), bamboo shoots, kelp, all kinds of meat with belt tendons, seafood (except shellfish) can be used. Especially for salads, fish and so on. It won't produce metallic taste like using a metal knife at all. It affects the original taste of food materials and food health. Note - 1. Although the hardness of the ceramic knife is second only to that of the diamond. It is not suitable for cutting bones. 2. Please cooperate with wooden or plastic cutting board. 3. Please stay away from children. You can choose plum head, tenderloin and shredded meat according to your preference. There are skills in making delicious dishes.
