Fish-flavored shredded pork is a common Sichuan dish. Sichuan is one of the main traditional flavors. With fish-flavored dishes, the taste does not come from the fish, but is prepared by soaking red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originates from the cooking fish seasoning method, a Sichuan folk characteristic, and is now widely used in Sichuan to prepare a meal. It has the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich onions, ginger, and garlic.< /p>

[Edit this paragraph] How to make fish-flavored shredded pork

The main ingredient of this dish is pork, with 3% fat and 70% lean pork cut into shreds and stir-fried. The pork texture is fresh and tender. The finished dish is red, tender, fresh and rich in fish flavor. Raw pork 42 in water, fat bamboo shoots, shiitake mushrooms, soaked red pepper, ginger, garlic and other appropriate amounts (about 200 grams). Seasonings: appropriate amounts of salt, vinegar, and sugar. When

making it, first cut the pork, winter bamboo shoots, and mushrooms into shreds, lightly marinate and add seasonings, put them into a bowl, then add broth and boil the seasonings to make a sauce, then slide the oil pan down to fry the loose meat. Add ginger, garlic and chili and stir-fry to get the fish flavor, then add sliced ??bamboo shoots and shredded shiitake mushrooms, stir-fry, and serve with soy sauce

Practice

Ingredients: 200 grams of lean pork, water 25 grams each of fungus and magnolia slices

Seasoning: 40 grams of soaked pepper, 10 grams each of soy sauce, sugar, garlic, chopped green onion, 15 grams of cooking wine, 8 grams of vinegar, 3 grams of salt, 1 gram of MSG, 50 grams of starch, 125 grams of oil, 50 grams of clear soup

Method:

1. Cut the pork into shreds about 7 cm long and 0.5 cm thick. Cut the bamboo shoots and shiitake mushrooms into shreds, put them into a bowl along with the pork, add refined salt, and wet starch and mix

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch and broth in the bowl, and mix Gorgon Sauce

3. Put the wok on high heat, add lard and heat until it is 60% hot, stir-fry the shredded pork, add ginger, chopped garlic, soak in red pepper and stir-fry until fragrant, then add winter bamboo shoots and shiitake mushrooms Stir-fry for a few times, then add soy sauce, toss for a few times and serve. BR>Tips:

Pork must be cut evenly. The hot and sour taste should be moderate to highlight the aroma.

Method 2:

◆Main ingredients of the recipe: 250g Zhutui Tan, 100g young bamboo shoots, 1 egg, 15g sugar, 10g vinegar, 200g peanut oil, 10g sesame oil Grams, 2.5 grams of MSG, 10 grams of soy sauce, 5 grams of salt, 10 grams of Sichuan Pixian bean paste, 5 grams of rice wine, 15 grams, water starch, appropriate amount of pepper, a little each of chopped green onion and minced ginger.

◆Production process:

1. Cut the pork leg into 6 cm long and 0.2 cm generous shreds, mix cooking wine and salt evenly, add beaten eggs, and uncooked Powder mix and sizing. In addition, mix sugar, soy sauce, vinegar, monosodium glutamate, and corn starch in a small bowl and set aside.

2. When it is boiled to 60% hot, add peanut oil, then stir-fry the shredded pork until it is bloody. Close the pot and pour it into a colander to drain off the oil. Leave remaining oil at the bottom of the pot, add chopped green onion and minced ginger, stir-fry until the bean paste flavor is added, add shredded bamboo shoots, and stir-fry the shredded pork, then pour a cup of sauce into the pot, stir-fry a few times quickly, add MSG to thicken the gravy , sprinkle with pepper and pour sesame oil into the pot.

Method 3:

◆Recipe Ingredients: 350 grams of pork. 100 grams of blue chip water, fertilizer, 25 grams of water-cured fungus, and 15 grams of pickled peppers. 3 grams of salt, 5 grams of ginger, 10 grams of garlic, 10 grams of green onions, 50 grams of vegetable oil, 10 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of MSG, and 25 grams of soy flour.

◆Production process: Cut pork into shreds of about 7 cm and 0.3 cm thick, add salt, water and soybean flour and mix well. Wash the blue chips and ears, cut into shreds, soak in finely chopped red pepper; mince ginger and garlic, and cut green onion into flowers. Use soy sauce. Mix vinegar, sugar, monosodium glutamate, water soybean powder, fresh soup, and salt into gravy. Put the wok on a high fire, heat the oil (about 180℃), stir-fry the shredded pork until fragrant, stir-fry the chili pepper, ginger and garlic until fragrant, then add in. Stir-fry the fungus, shredded orchid slices and chopped green onions, add soy sauce, stir-fry a few times and quickly remove from the pot and serve.

Method 4:

◆Recipe ingredients: 200g lean pork, 20g Sichuan pickled pepper (both bean paste and chili sauce are acceptable), 20g sugar, 15g vinegar, soy sauce 15g, 1.5g salt (divide twice), 1g MSG, 15g cooking wine, 25g water starch (divide twice), 100g cucumber (depending on winter bamboo shoots, bell peppers, etc.), 50g water fungus,** *50g, onion, ginger, garlic, 50g peanut oil.

◆Production process:

1. Cut the meat into 3 cm long filaments, and also use a little salt and starch. Shred the cucumber, mince the onion, ginger and garlic. Use sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate, and water starch to prepare the juice. Set aside.

2. Heat the pot, put oil in the pot, fry the pork floss, then soak the chili pepper (chop finely), stir-fry the ginger and garlic until the cucumber is fragrant, then add the wood jelly and stir-fry slightly Stir-fry, add the juice and chopped green onion, stir-fry evenly.

Method 5:

Ingredients:

250g lean meat, 70g water-cooked fungus, half a carrot, 30g minced pickled pepper, 2 onions , 1 small piece of ginger, garlic, five, corn starch Spices: cooking oil, soy sauce, stock, vinegar, salt, sugar, chicken essence

Method:

1. Wash the lean meat Cut into thick shreds, put in a bowl, add salt and water starch and mix thoroughly;

2. Wash, cut onion and ginger into shreds and set aside garlic.

3. Cut the fungus and carrot into shreds.

4. Mix sugar, soy sauce, vinegar, salt, onion, ginger, garlic, stock, chicken essence, and water starch to make fish-flavor sauce.

5. Put oil in the pot, add hot oil and heat until 50%, stir-fry the pork, loosen the bottom and pickle the peppers. Stir-fry well, then pour the mushrooms, carrots and seasoning juice into the pan. Fry it for a few times.

Warm reminder:

1. The proportion of sugar, vinegar and salt should be appropriate. If you don’t like sweets, you can leave out the sugar;

2. There are many kinds of fish-flavored shredded pork seasoning in supermarkets that you can buy and use, but it seems to be a saltier seasoning, so be careful!

3. You can put some carrots, but it is best to fry, eight ripe, spare parts, etc. when put together.

Features of this dish: - Chengdu, Sichuan style cuisine. The main ingredient is thin pork, cooked and stir-fried until soft with mushrooms, fungus, and Sichuan's unique seasonings. This dish is deep red in color, sweet, salty, sour, rich in flavor and unique in taste. It is praised by diners for its nationally famous nutrition

Cholesterol: 470 mg Carbohydrates: 15g Protein: 63g Fat: 152g Calories: 1828 kcal

Method 6:

◆350g raw pork, 100g water-coated orchid slices, 25g water-coated fungus, 15g soaked chili pepper, 3 grams of salt, 5 grams of ginger, 10 grams of garlic, 10 grams of onions, 50 grams of vegetable oil, 10 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of MSG, and 25 grams of soybean flour.

◆Preparation process: Cut the pork into shreds of about 7 cm and 0.3 cm thick, add salt and water and soybean flour and mix well. Wash the blue chips and ears, cut into shreds, soak in finely chopped red pepper; mince ginger and garlic, and cut green onion into flowers. Mix soy sauce, vinegar, sugar, monosodium glutamate, water soybean powder, fresh soup and salt into gravy. Put the wok on a high fire, heat the oil (about 180℃), stir-fry the shredded pork until fragrant, stir-fry the chili pepper, ginger and garlic until fragrant, then add in. Stir-fry the fungus, shredded orchid slices and chopped green onions, add soy sauce, stir-fry a few times and quickly remove from the pot and serve.

◆Features: Red color, tender meat, four flavors: salty, sweet, sour and spicy. The aroma of ginger, garlic and onion is prominent.

Exercise 7:

Main ingredients: lean pork, mushrooms, lettuce (also known as lettuce), tomatoes. And accessories: soaked garlic, ginger, onion, chopped pepper, starch.

Seasoning: salt, sugar, soy sauce, sesame oil, chicken essence, tomato sauce.

Method:

1. Prepare the fungus first. Soak a good fungus and cut it into shreds. Wash the shredded lettuce before adding it to the vegetables. (Please note that this is a failure to put my law, fungus and lettuce should be left open)

2. Fresh meat cut into shreds, salt, sesame oil, chicken essence and starch, ginger and Mix the onion bulbs and marinate for a quarter of an hour. Cut the tomatoes into chunks and mince the garlic bulbs and place on a plate for later use.

3. Prepare the appropriate chopped peppers and tomato sauce, the tomato sauce should be a little more, you can come with vinegar and sour tomato sauce instead here.

4. It was the first time I went to lard. After that, heat the oil quickly until the meat is mature and tender, then it can be served and stood up.

5. Put oil in the pot, heat it up, add garlic, stir-fry for a few times, then add tomato paste and fried pepper sauce.

6. Add shredded bamboo shoots first, then add shredded fungus (now you know why the loading failed?)

7. Stir-fry the shredded bamboo shoots until soft, add a tablespoon of sugar, Then an appropriate amount of soy sauce, salt and chicken, followed by small tomatoes. Because of the large amount of tomatoes present, the acidity is sufficient and no vinegar is needed. Finally, pour in the fried meat slices, taste and mix well.

As shown in Figure 8, the front pot can hook some gravy (if the juice is thick enough, you can omit it), then plate and finish it.