Chinese Food
Fish flavored shredded pork
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People in other places always miss everything in their hometown, including a certain dish, such as fish flavored shredded pork. Sichuan restaurants all over the country can make this dish fish flavored shredded pork. But the taste is different. Only the taste of hometown is unforgettable. So on a melancholy day when I was homesick, I made this dish for myself at home
Cooking ingredients
Cooking Steps
Step1:Sliced black agaric hair; sliced asparagus; sliced carrot; sliced lean meat with starc
Step2:Heat the oil in a hot pot. Add in the chopped green onion, ginger and garlic. Stir fry the shredded meat for 20 seconds when the oil is 70-80% hot. Fish up in about 70-80 minutes
Step3:Stir fry the vegetables with the remaining oil. If you really like Sichuan food, you can stir fry Pixian bean paste and then stir fry the vegetables. The soup will be ruddy
Step4:Add three or four small peppers / spicy rice. Add the fried shredded meat. Turn the pan with a big spoon
Step5:Pour in the sweet and sour juice mixed with salt, sugar, vinegar, raw soy sauce, old soy sauce and clear water. Continue to stir fry to make the ingredients taste goo
Step6:Add a little chicken essence. Add water starch. Stir with a spoon to thicken the sauce
Step7:After thickening, add a little cooking oil or sesame oil into the soup, and then put it into the pan. Vinegar is sweet and sour.
Cooking tips:The proportion of salt, sugar and vinegar should be well controlled. According to the taste, it should be between 1-3-6 and 1-6-18 (also suitable for Gongbao chicken). Adding edible oil after thickening is the basic skill of many Sichuan dishes. It can make the food bright. Therefore, the last spoon of oil is commonly known as bright oil and has skills in making delicious dishes.
