fish-flavored pork
Fish-flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. The cooked vegetables have a fish aroma, and their taste is prepared by condiments. This method originated from the unique Sichuan folk method of cooking fish and seasoning, and is now widely used in Sichuan-style cooked dishes.
Recipe Recommendations
- tenderloin appropriate amount
- winter bamboo shoots appropriate amount
- fungus appropriate amount
- pickled pepper appropriate amount
- Pi County Hot Sauce appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for fish-flavored pork
1
Shred bamboo shoots and fungus.
2
Shred fillet and sizing.
3
Blanch shredded bamboo shoots and shredded fungus with water.
4
Mix the sauce. Soy sauce, sweet sour salt, chicken essence, starch water, stir well and set aside.
5
Mix and chop pickled pepper bean paste.
6
Chop the onions, ginger and garlic.
7
Put the oil in the pan and add the shredded pork.
8
Stir fry until the shredded pork turns white, and take out.
9
Leave the base oil in the pan and stir-fry the chopped pickled peppers and chili sauce to produce red oil.
10
Saute chives, ginger and garlic.
11
Pour in the sauce and stir-fry until thick.
12
Return the shredded pork, bamboo shoots, and fungus to the pan and continue to stir until evenly covered with sauce.