Fish-flavored shredded pork is a famous dish in Sichuan. This dish is pork tenderloin fried with pickled pepper, pickled ginger, pickled pepper, garlic, yellow onion, ginger, sugar and vinegar. It was created by a Sichuan cuisine chef in the Republic of China, and it is said that it was inspired by shredded pork with pickled peppers. Sichuan chefs fry minced garlic, Jiang Mo, bean paste and other seasonings with shredded pork to form a unique fishy smell.
Fish-flavored shredded pork is a famous Sichuan dish, spicy and salty, sweet and sour, with strong onion, ginger and garlic flavor. Its fish flavor is made of seasonings that do not contain fish. This method originated from Sichuan's unique method of cooking fish and has been widely used in Sichuan cuisine. On 20021and 12, it was selected as a provincial "Tianfu famous dish" and became a national dish.
The origin of fish-flavored shredded pork
Legend has it that there is a couple in Sichuan. The husband went out to do business and left his wife at home. One night, in order not to waste the leftovers from cooking, my wife put the leftovers from cooking fish into a dish. When my husband came back, he found this dish particularly delicious when he was eating. He asked his wife how to cook it, and found that it was fried with the ingredients of boiled fish, so he named it "Fish-flavored shredded pork".
Later, this kind of fish-flavored shredded pork was improved by Sichuan people for several years, and now it has been included in Sichuan recipes early, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant seeds, fish-flavored shredded pork and so on. In September, 18 and 10 were rated as one of the top ten classic dishes in Sichuan, which attracted much attention. Now, it has a unique flavor and is deeply loved by people all over the world.
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