Fish-flavored meat is one of the most widely known Sichuan dishes, but also fish-flavored representative of the dish, in some cases it is also taken out to "fish-flavored meat without fish, wife cake in the wife did not wife" as a flirtation, but the fact is not necessarily so oh.

So this time we will carefully answer the question of the fish and meat, and by the way, also share a delicious, high success rate of practice to everyone.

Is there any fish in fish-flavored pork ribbons?

There are many different opinions about the origin of the name "fish-flavored meat", some say that the seasonings and ingredients of this dish are originally the folk practice of cooking fish, so it is called "fish-flavored meat". But there is also another theory that fish was really involved in the original fish-flavored shredded pork, but not directly in the cooking process, but in the preparation of one of the main ingredients used in fish, that is, many of the Szechuan cuisine can not be separated from the seasoning - pickled peppercorns.

In another version of the origins of "fish-flavored shredded pork," the key ingredient, pickled peppers, was prepared in a special way that required the addition of a small fresh carp to the pot, in addition to the normal chili peppers, brine and the like. I once in a favorite collection of recipes of gourmets visit to see about this "pickled fish pepper" process brief description, roughly is the small crucian carp with water to feed, amoy water, salt water to force it to "spit out the dirty for the belly", and then finally with chili peppers, brine and wine with the The last thing you need to do is to soak the fish in an altar with chili peppers, salt water and wine.

This practice seems a bit "magical" to us now, but in fact there is some truth to it when you think about it. For example, the main thing we rely on is anaerobic lactobacilli to ferment, and small carp as long as the treatment of clean, in the water will be through the respiration of the water dissolved oxygen depletion, can be faster to create a favorable environment for lactobacilli fermentation. Secondly, during the whole fermentation process, the proteins of crucian carp will be broken down by the fermentation bacteria into amino acids that present fresh flavor, which can theoretically give the pickled peppers a completely different fresh aroma and sourness. (And it is said that in the Sichuan People's Publishing House 1980 edition of the book "Sichuan pickles" recorded this "pickled fish chili pepper" practice)

But this practice in fact the probability of failure is very high, only a particularly small fish may be pickle altar microbial degradation of seasoning. And live fish is very easy to carry a lot of bacteria and other microorganisms, it is not simple water feeding, rice water "vomit" will be sure to ensure that the removal, if once the bacterial colony proliferation imbalance, then the last thing to get not to say that the fresh flavor, it is likely to damage the health. So this aspect of the content is to do an expansion of understanding, and do not recommend that you take the risk of trying to make this kind of pepper production, eat things or to a more secure and reliable way to cook better.

After understanding that the original fish meat is "with fish", we still share how to make delicious home cooking fish meat at home.

--Fish Scent Shredded Pork--

Main ingredient: 300 grams of pork tenderloin, 5 grams of dried fungus, 100 grams of lettuce.

Accessories: 1 egg white (choose a smaller egg), 6 to 8 scallions, 40 grams of pickled peppers, 20 grams of garlic, 25 grams of ginger.

Seasoning: 2 grams of salt, 1 gram of monosodium glutamate, 12 grams of sugar, 15 milliliters of cooking wine, 13 milliliters of soy sauce, 7 to 8 grams of cornstarch, 10 milliliters of vinegar, and an appropriate amount of pepper.

Preparation for cooking:

First of all, let's soak the dried fungus in advance, and then slice the meat first and then shredded, try to be a little thin and even some, after cutting over the water rinse a little bit, and then clench out of the water into a bowl;

In a bowl of shredded meat with salt 1 gram, 5 ml of cooking wine, 5 ml of light soy sauce, an egg white, and then pinch a little bit of pepper sprinkled into it, stirring constantly in one direction. To let the shredded meat will be fully absorbed by the water, material mixture, this mixing step at least 1 to 2 minutes, and finally add about 5 grams of starch into the fully scratched;

Next we prepare the auxiliary ingredients, the soaked fungus shredded, and then lettuce peeled and shredded, green onions after picking and cleaning and cut into small segments, pickled peppers, garlic and ginger are cut into minced standby;

Lastly, the preparation of the key to the fish sauce, a small bowl with 1 gram of salt, flavor and taste, and a small bowl with 1 gram of salt, flavor, taste and taste. bowl with 1 gram of salt, 1 gram of monosodium glutamate, 12 grams of sugar, 10 milliliters of cooking wine, 8 milliliters of soy sauce, 10 milliliters of vinegar, 2.5 grams of cornstarch, mix well and then stand by.

This is the end of the preparation, and the cooking begins.

Fire cooking:

The pot first add some water to boil, and then put the wood ear wire and lettuce wire under the blanching, raw immediately after the draining standby;

The frying pan is hot, a little bit of oil to wet the pan, and then under the cool oil to about 120 degrees, under the shredded meat quickly sliding, shredded pork sliding fried to brown raw after the sheng out of the oil standby;

Pot to remain a little bit of oil in the pot to about 150 degrees, the ginger, garlic and pickled peppers into the pot, keep a small fire to stir-fry the flavor, the shredded meat back to the pot and stir-fry, simply stir-fry after the drained fungus and lettuce back to the pot to stir-fry;

After stir-frying evenly again, we have prepared the fish spice sauce drizzled into the pot, the fire will be turned up to the sauce stir-fry aroma, thickening, and finally will be the shallot under the pot to stir-fry, if you want to be dishes to be color and lustre better, you can cook a little more oil, stir-fry can be out of the pan on the plate.

Shredded pork with fish:

This dish is difficult to have a stereotypical home practice, or personal taste is the main focus, the weight of the seasoning can be based on the reality of their own to do the appropriate adjustments, just pickled peppers, green onions, ginger, garlic, sugar, vinegar, which can not be less, or not set up as a "fish-flavored type of "The. Side dishes, you can also choose shredded green peppers, sliced yucca, pea tips, shredded carrots, bamboo shoots and so on, in addition to the following answers to a few of our friends may have questions.

1, shredded meat must be used tenderloin? Why do I need to rinse it after cutting it?

Answer: This dish for the shredded meat texture and flavor requirements is soft and tender, so there is no sinewy fat tenderloin is undoubtedly the most suitable.

Rinsing the meat after cutting is to try to remove the residual blood and water in the pork fishy, after all, there are still some capillaries, tissue fluid in the pork. After rinsing, it is important to dry the excess water, so that when marinating and grasping the pulp is conducive to absorbing the flavor and juice. 2, how to make the meat in the shredded pork with fish flavor taste tender?

Answer: In addition to choosing a high-quality tenderloin, the uniform thickness of the top knife shredding, marinating in advance of the pulp are effective means. Especially in the end, we can give the marinade to the flavor of the shredded meat to grab a little starch, the use of starch in the heat of the rapid paste to slow down the loss of moisture in the shredded meat, moisture retention, the meat will naturally be tender.

And in the cooking process can also be through the first slippery cooked shredded pork served, and then under the side dishes fried to the raw, and then finally the way to stir-fry. This will avoid the shredded meat being cooked for a long time at high temperatures, and will also make the meat a little more tender, basically follow the above practice process to do, the meat will be tender.

3, why the shredded fungus and shredded lettuce should be blanched in advance?

A: This blanching is mainly for two considerations, one is to remove the plant ingredients in those organic substances such as oxalic acid astringent feeling, and the second is to blanch these ingredients pre-cooked, or else in the sizzling hot frying pan slowly fried look good, but also difficult to ensure that the maturity with the shredded meat at the same time out of the pot.