Family version of shredded pork with fish flavor
By RasheedAuer
Fish-flavored shredded pork is a classic dish in Sichuan cuisine and a classic dish in home-cooked dishes. I am also good at making fish-flavored shredded pork, which is my own fish flavor that I figured out.
Recipe Recommendations
- shredded pork appropriate amount
- bamboo shoots appropriate amount
- mushrooms appropriate amount
- carrots appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- soy sauce appropriate amount
- Pi County Douban appropriate amount
- salt appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- dry starch appropriate amount
- water starch appropriate amount
- cooking wine appropriate amount
- egg white appropriate amount
- fish-flavored
- burn
- half an hour
- simple
Steps for Family version of shredded pork with fish flavor
1
Marinate shredded pork with egg white and pepper.
2
Shred bamboo shoots, blanch and cook for six minutes (processing method of marinated bamboo shoots), shredded mushrooms and carrots. Chop green onions, ginger and garlic.
3
Grip the marinated meat with dry starch, and 70% of it is hot until it turns white.
4
Stir fry the chopped peppers and Pi County watercress over low heat to produce red oil.
5
Pour in the shredded pork and stir-fry well.
6
Pour in other ingredients, stir fry well, add 1 tablespoon of soy sauce, 1/2 tablespoon of soy sauce, 2 teaspoons of sugar, and mix with a bowl of stock.
7
When the fire is boiled, add salt according to your taste. Don't mix it salty at this time. The taste will be heavier after collecting the juice.
8
Simmer for ten minutes on low heat, collect the juice, water, starch, and add some MSG.Family version of shredded pork with fish flavor Make Tips
1. Regarding the pork loin I bought, I asked them to shred it for me, but it was terrible and uneven. My knife skills aren't good either, so I was frustrated. You guys should cut it yourselves; it looks much better.
2. Improved version of Yifu's coating method: Mix the shredded pork evenly with egg white and white pepper, then let it rest. Just before stir-frying in oil, mix in the starch and coat evenly. The oil temperature shouldn't be low; use 70-80% heat. Stir-fry it, and take it out as soon as it changes color.
3. Since I was making noodles, I didn't reduce the sauce completely. You can adjust this according to your preference. Find the "fish-fragrant" flavor that belongs to you.