"Fish-flavored shredded pork" is one of the representative dishes of Sichuan cuisine, and it is also a must-take dish for chef apprentices when advancing. "Fish-flavored shredded pork" may seem simple, but it actually requires skill! The key is that the taste of "fish flavor" must be strong. No matter how beautifully you stir-fry, the fish flavor is not outstanding, and it is still a failed dish.
To stir-fry the fish-flavored taste, the first thing to do is to blend the fish-flavored juice. The proportion of seasoning is only a matter of intensity, but you must remember which seasoning to use to stir-fry the fish-flavored taste. Some friends stir-fry this dish that seems very red and tempting, but when it tastes in their mouths, it only gives people the feeling of "spicy", and there is no other taste after tasting it! That must not be called fish-flavored shredded pork, at best it can be called spicy fried shredded pork, hehe!
The ingredients for "fish-flavored shredded pork" are very simple. In fact, the preparation is also very particular. First of all, onions, ginger and garlic are indispensable. The proportion of sweet and sour must be well controlled. Pickled pepper sauce and hot sauce should be added according to the number of ingredients. As long as these are mastered well, the flavor of fish will naturally be prominent.
Every time I stir-fry shredded pork with fish-flavored flavor, the taste is not very strong. If I eat too spicy in the north, it will easily get angry, but I like spicy food very much, so I just need to satisfy my cravings every time, haha! The regions are different, so the taste should be reduced a little, especially the amount of chili should be slightly smaller, so that friends can taste the fish-flavored taste. The production at home is not very strict. This family version of "fish-flavored shredded pork" is specific as follows;
fish-flavored pork
Recipe Recommendations
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for fish-flavored pork
1
Shredded pork tenderloin, shredded black fungus, shredded winter bamboo shoots, shredded carrot, chili sauce, pickled pepper sauce, shredded onion, shredded ginger, minced garlic, rice wine, soy sauce, balsamic vinegar, white sugar, salt, chicken powder, pepper, water starch, cooking oil.
2
Pulp shredded pork; add salt, pepper, chicken powder and rice wine into shredded pork and grasp well with your hands.
3
Then pour in the appropriate amount of water starch.
4
Pour water starch into the shredded pork, grab it repeatedly with your hands until it becomes sticky, and marinate for 5-10 minutes.
5
Blend the fish-flavored bowl juice; put 20 grams of balsamic vinegar, 10 grams of soy sauce, and 20 grams of white sugar into the bowl, and then add 10 grams of rice wine, 1 gram of salt, 1 gram of chicken powder, and appropriate amount of water starch into the bowl.
6
Add a little water to the bowl juice and stir well, then add half of the minced garlic and a little shredded green onion to set aside.
7
Heat a stir-fry spoon over heat, add appropriate amount of cooking oil and add the shredded pork.
8
After the shredded pork is put into the pan, it is time to heat the pan to cool the oil. Take advantage of this opportunity to smooth and break up the shredded pork. The heat gradually heats up and the shredded pork changes color and fish out for later use.
9
Leave a proper amount of base oil in the pan, add Pi County pepper and pickled pepper sauce and stir-fry over low heat.
10
Stir fry until the oil color turns red and the aroma is fragrant. Add the onions, ginger and garlic and stir-fry.
11
Saute the onions, ginger and garlic until fragrant, add in the ingredients and stir well.
12
Then add the shredded pork that has been slipped in the oil and stir fry well.
13
Stir well, pour into a bowl of juice and stir fry several times over high heat.
14
After the sauce is gelatinized, you can take it out of the pan and plate.fish-flavored pork Make Tips
Characteristics of this dish: The color is oily and colorful, the aroma of fish is strong, the taste is salty, sweet and sour, and the aftertaste is spicy and appetizing. Warm tips: 1. You can use pork tenderloin or lean meat for stir-fried shredded pork, and the tender ones are the best. 2. Corn wet starch should be used to make shredded pork, and raw flour should be used to make sauce. When making shredded pork, you must grasp it thoroughly so that the water can be fully absorbed, so that the fried shredded pork will be smooth and tender. Never use additives such as tender meat powder. As long as the sizing is done properly, the shredded pork will be very smooth and tender. 3. When making this dish, the proportion of sauce and seasoning should be well controlled, and the fish flavor will be very strong and tempting. This home-made "fish-flavored shredded pork" with big fried spoon is ready. Since I am not a professional chef, it is inevitable that I will make mistakes in the production. I hope you can correct me! His practices and experiences are for your reference only!