I can't remember when I ordered fish-flavored shredded pork at a restaurant. The person who ate with me told me the story about fish-flavored shredded pork ~
It turns out that this Sichuan home-cooked dish, which ranks at the top of the la carte list of large and small restaurants, came so accidentally ~
The main ingredients are not particular, and the side dishes are as you like ~ They all taste equally good, it's really interesting ~
It is said that long ago, there was a businessman in Sichuan. Their family loved to eat fish and was very particular about seasonings. Therefore, when cooking fish, they would add some onions, ginger, garlic, wine, vinegar, soy sauce, etc. to remove the fishy smell and enhance the flavor. Once that night, when the hostess of the house was frying another dish, in order not to waste the ingredients, she put all the remaining ingredients from the last time when cooking fish in this dish and stir-fry them. At that time, she thought that this dish might not taste very delicious, and it might be difficult for the man at home to explain it after coming back. She was in a daze when her husband went home from business. This husband didn't know whether it was because he was hungry or still felt that this bowl of food was special, but before he could even eat it, he grabbed it with his hands and swallowed it in his mouth. Before waiting for a minute, he couldn't wait to ask his wife what it was made of. When she was stammering, she unexpectedly found that her husband repeatedly praised the taste of the dish. Seeing that she did not answer, her husband asked again,"How delicious is it and what is it made of?" That's how his wife told him everything. This dish is stir-fried with the ingredients of roasted fish and other dishes to have endless flavor, so it is named Yuxiang stir-fried, which is why it gets its name.
fish-flavored pork
Recipe Recommendations
- Soaking fungus 6 flowers
- onion a
- garlic 6-merous
- Jiang a small piece
- green pepper one
- chopped pepper a spoonful
- tomato sauce a spoonful
- edible oil appropriate amount
- Pi County bean paste a big spoonful
- salt a spoonful
- potatoes appropriate amount
- starch 1/2 spoon
- soy sauce 1/2 spoon
- sugar 2.5 spoon
- vinegar 1.5 spoon
- cooking wine 1 spoon
- chicken essence 1/3 spoon
- qingshui a little
- sweetening
- fried
- ten minutes
- ordinary
Steps for fish-flavored pork
1
260g of shredded pork in tenderloin (don't need to be precise, it's about half a catty ~~); a few soaked fungus (optional ~); a section of green onion; a few cloves of garlic; a small piece of ginger; a green pepper (optional ~); starch; soy sauce; sugar; vinegar; cooking wine; edible oil; Pi County bean paste; chicken essence; tomato sauce (optional ~)
2
Chop peppers (it's best to choose the ones produced in Hunan or Sichuan, it's even better if you make it yourself. It's not difficult. I plan to take the time to try it ~); one potato and cut it into shreds (Don't praise my cutting skills, this is done by Brother Lin with professional tools. It's a very easy to use small wipe. The silk will not be too thin or too thick. Take a picture another day ~), you need to use it in cold water, otherwise it will not be crisp.
3
Cut shredded pork + two spoonfuls of starch + a few drops of cooking oil + one spoonful of cooking wine + a little water + a small spoonful of salt (it seems you can add an egg white, but I didn't add it ~); stir and grasp well; put it aside for 20 to 30 minutes ~~
4
Chop the onions, ginger, and garlic into powder; shred the fungus; shred the peppers and soak them in water (mine is too thick and turned into chili strips, and I forgot to soak them in water to make them curl, hehe ~)
5
Mix sweet and sour juice: half a spoon of starch + two and a half spoonfuls of white sugar + one tablespoon of vinegar + half a spoon of chicken essence + half a spoon of soy sauce + two tablespoons of water + one spoon of salt; stir well and set aside
6
Pour more oil in the pan ~~
7
Hold the shredded pork with chopsticks and place it in an oil pan heated to 60% to 70% heat, and divide it apart; wait for the shredded pork to turn white (it is no problem if it is a little pink, so don't fry it too hard ~ the whole process of cooking this dish is Use high fire ~) Then remove it with a fence and set aside to control oil
8
Leave some of the oil from the shredded pork just now in the pot, and pour the rest into a small bowl to make other dishes; when the oil temperature is 70% hot, add green onions, ginger, minced garlic and a large teaspoon of chopped peppers, and stir-fry to create the aroma ~~
9
Put a large spoonful of Pi County bean paste into the pan and stir-fry the red oil. Make sure to make the red oil ~~
10
Put the shredded potatoes first and stir fry a few times over high heat ~
11
Add the shredded pork and shredded fungus, or stir fry a few times over high heat ~~
12
Oh, now pour in the finishing touch of this dish-sweet and sour juice, still stir fry a few times over high heat; add a little tomato sauce to color (this can be omitted ~); done ~~ Because there is salt in the bean paste and sweet and sour juice, I eat it relatively light, so I didn't add any salt. If the taste is too heavy, I can add a little more salt ~~
13
The sales look good, right? It's just that the chili strips are a bit spoiling the scenery, ho ho ~~~fish-flavored pork Make Tips
1. The potatoes served as a side dish can be substituted with bamboo shoots, lettuce, cucumber, etc., or simply omitted.
2. Many recipes call for a sugar to vinegar ratio of 2:1, but I don't like things too sweet, so I use 2:1.5. I suggest making it a few times and adjusting it to your own taste.
3. When putting the shredded meat into the frying pan, hold it with chopsticks, otherwise it will easily stick together.