There are many methods of "fish-flavored shredded pork" on the Internet, so we will not comment on whether it is authentic or not, as long as it is delicious. The flavor of fish mainly comes from the reasonable combination of sweet and sour garlic, pickled pepper and Pi County hot sauce. When making, as long as several seasonings are matched well, the flavor of fish will naturally be very strong.
The "fish-flavored shredded pork" I made today is the dish I make at home. I feel that the taste I give out is okay, so I write a diary for friends 'reference. I usually fry this dish, but I don't use much soy sauce. The color is lighter than what ordinary friends make. What I want is that the color should be bright. In the past, ingredients such as colored peppers were never used in making, and sometimes, at most, a little shredded carrot was added to match the color. Recently, in order to improve the color matching, every time I make it, a little shredded colored peppers were added, which really added a lot of color. The specific practices are as follows;
fish-flavored pork
Recipe Recommendations
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for fish-flavored pork
1
Shredded pork, shredded winter bamboo shoots, shredded water-dried fungus, shredded red pepper, shredded pepper, shredded onion, shredded ginger, minced garlic, homemade chopped pepper, Sichuan Pi County spicy sauce, rice wine, soy sauce, balsamic vinegar, white sugar, salt, chicken powder, pepper, water starch, cooking oil.
2
Add rice wine, salt, pepper and a little chicken powder to the shredded pork and grasp well with your hands.
3
Add appropriate amount of water starch and grasp well. After the shredded pork is slightly sticky, add a little salad oil and mix for a while, and paste for 10 minutes.
4
To blend the bowl juice, put half of the minced garlic in the bowl, and then add salt, pepper powder, chicken powder, white sugar, soy sauce, balsamic vinegar and rice wine. Basically, the ratio of soy sauce, vinegar, and white sugar is more appropriate.
5
Add appropriate amount of water starch and water and stir well.
6
Boil the water in the pot, blanch the shredded winter bamboo shoots and shredded fungus to remove the peculiar smell, then remove and drain the water for later use.
7
Heat up another stir-fry spoon, add it to cool oil, add the shredded pork and remove it for later use.
8
Heat a stir-fry spoon, add about 25 grams of cooking oil, add chopped pepper and stir-fry to produce red oil, then add in Pi County spicy sauce and chopped green onion and ginger to continue stir-fry, stir until fragrant, pour in bowl juice and stir well.
9
After stir-frying the sauce well, add shredded bamboo shoots, shredded fungus and shredded colorful peppers first.
10
Add the smooth shredded pork.
11
Stir well over high heat and serve. It takes only 5 minutes to prepare.
12
After taking out of the pot, the plates can be sorted out and served on the table.fish-flavored pork Make Tips
Characteristics of this dish: beautiful color, strong fish-like smell, salty, fresh, slightly sour, slightly sweet and slightly spicy taste, each other has its own flavor, and it tastes like stewed fish. Warm tips: 1. When the shredded pork is being slurried, the amount of water starch should be appropriate, and the water should be more appropriate. Then repeatedly grasp it evenly with your hands to make the water fully eaten into the shredded pork. In this way, the fried shredded pork will be tender and tender. 2. Put some cold oil after the pulp is ready. When sliding the shredded pork, it is easy to break up and not easy to stick to the pan. The method of sliding the shredded pork is to heat the pan to cool the oil. Heat the pan and pour in the cool oil immediately add the shredded pork. Quickly break it up, make the roots fresh and non-adhering to each other. Remove it immediately when the shredded pork changes color. 3. Blending the bowl juice is for quick frying. The proportion of seasoning used in the bowl juice must be well controlled to produce a strong fish flavor. Stir half of the minced garlic with chopped green onions and ginger, and put the other half of the minced garlic into the bowl juice to produce a good taste.