The so-called "fish-flavored shredded pork" is to fry shredded pork with the seasonings commonly used in Sichuan. It is said that this dish also came into being by accident. One day in a certain month of a certain year, a cook woman saw that there were some seasonings left at home for making fish, mainly soaking peppers, onions, ginger, and garlic. She felt it was a pity, so she used them to fry shredded pork. As a result, her husband found it delicious when eating them. Later, he used this method to cook eggplant, eggs, etc. After it gradually spread, it was deeply welcomed by the people, and an important flavor type in Sichuan cuisine-the "fish-flavored" type was formed.
It was an inadvertent improvisation, but it turned out to be a generation of classics.
The reason why fish-flavored shredded pork can defeat the best home-cooked dishes such as shredded potatoes with pepper, sweet and sour tenderloin, braised pork, and stewed liver tips, and become the popular champion of home-cooked dishes has several factors: 1. It is cheap and cheap;2. It has meat and vegetables;3. It is served with rice;4. It has good color, aroma and other ingredients;5. It is free of high fat, high cholesterol and other materials, which people who lose weight and beauty can eat with confidence;6. You can imagine the invisible fish when eating pork to increase the joy of eating.
fish-flavored pork
Recipe Recommendations
- pig lean meat appropriate amount
- winter bamboo shoots appropriate amount
- black fungus appropriate amount
- carrots appropriate amount
- Soaked red pepper appropriate amount
- water starch appropriate amount
- minced garlic appropriate amount
- green onion appropriate amount
- ginger appropriate amount
- soy sauce appropriate amount
- edible oil appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- fish-flavored
- fried
- ten minutes
- simple
Steps for fish-flavored pork
1
Ingredients: lean pork, winter bamboo shoots, carrots, black fungus seasoning: soaked red pepper, white sugar, soy sauce, water starch, minced garlic, chopped green onion, vinegar, minced ginger, salt, cooking wine, edible oil
2
Wash the pork and shred it; peel the winter bamboo shoots and shred it; wash the carrots, peel it and shred it; soak the black fungus, wash it and shred it for later use.
3
Add salt to the shredded pork, water and starch and mix well.
4
Stir with soy sauce, vinegar, white sugar, water starch, cooking wine, and salt to make a sauce.
5
Put the oil in the pan on fire and cook until it is 60% hot. Add in the shredded pork and slide until it changes color and serves for later use.
6
Leave the oil in the original pan, add chopped green onion and saute until fragrant, then add black fungus, shredded carrot, and shredded winter bamboo shoots, stir fry for a while.
7
Add shredded pork, minced ginger, minced garlic, and soaked red pepper and saute until fragrant, add in the sauce, and stir-fry well.