Named after the smell of fish. Fish and coriander are only available in recent decades, and the originator is a Sichuan cuisine chef in the early years of the Republic of China. A survey published by 1909 in Chengdu included 1328 kinds of Sichuan cuisine, but there was no fish parsley, so fish parsley could only appear after 1909. Fish-flavored shredded pork is made of pickled pepper, Sichuan salt, soy sauce, white sugar, Jiang Mo, minced garlic and onion. This seasoning has nothing to do with fish. It is named "Yuxiang" after imitating the seasoning and method of Sichuan folk cooking fish. It has the characteristics of salty, sweet, sour, spicy, fresh and fragrant, and it tastes excellent when used for cooking.

Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has fishy smell, but its taste is not from "fish", but is made by soaking red pepper, onion, ginger, garlic, sugar, salt and soy sauce. This method originated from Sichuan's unique method of cooking fish and seasoning, and has been widely used in Sichuan cuisine, with the characteristics of salty, sour, sweet, spicy, fragrant, fresh, onion, ginger and garlic.

2 "Fish-flavored shredded pork"

Materials:

Lean meat150g, soy sauce 6g, refined salt 2g, vinegar 8g, white sugar10g, chopped green onion 60g, ginger rice 3g, garlic rice 5g, red pepper powder 20g, cooking wine 4g, bean powder right amount and salad oil 65g.

Making:

1. Remove the fascia from the pork and cut it into large pieces of about 0.2 cm. Roll the sliced meat into a tube, cut it into shredded pork as thick as matchsticks with a knife, add 1 g salt, cooking wine and a little water, then grab it in a bowl and adjust the size.

2. Hook sugar, soy sauce, salt and vinegar into a bowl, and add a little water and bean powder to make a sauce for later use.

Put the pot on the fire to refuel. When heated to 50% to 60%, put the shredded pork with a sizing code into a pot, stir fry quickly with a spatula until the shredded pork turns white, add chopped pepper and ginger rice, stir fry and color, that is, add garlic rice and stir fry until fragrant, add chopped green onion and pour in the prepared flavor juice; Stir-fry with a spatula until the dishes are firm and oily, and add a few drops of vinegar.

3 "Fish-flavored shredded pork tastes delicious"

Materials:

Tenderloin 300g, ginger, minced garlic, chopped green onion, pickled pepper, sugar, vinegar, salt, monosodium glutamate, starch and peanut oil.

Production method:

1, the tenderloin is shredded, the red pepper is soaked and chopped, and mixed with sugar, vinegar, monosodium glutamate and starch to make sweet and sour juice; Shredded pork with a little salt and starch;

2. After the pot is hot, add a little oil, then add shredded pork, stir fry, push one side of the pot, soak the red pepper, and then add ginger. Stir-fry minced garlic until fragrant and colored, stir-fry with shredded pork, add sugar and vinegar, stir-fry, add chopped green onion, and turn over the pan to serve.

Features: salty, sweet and sour, with outstanding flavor of ginger, onion and garlic, uniform thickness of shredded pork and bright red color.

4 "Fish-flavored shredded pork"

"Fish-flavored shredded pork" is a traditional dish in Sichuan cuisine. In Sichuan, when cooking a lot of flavor dishes, you can't do without pickled peppers, which are sold in pickle shops in Sichuan. It is also called "fish pepper" and "fish flavor" locally. All seasonings used to make "fish-flavored" dishes are generally the same as those used to make "bean fish" in Sichuan cuisine. They all have salty, sweet, sour, spicy, fragrant and fresh tastes, which are extremely palatable. "Fish-flavored shredded pork" is cooked with "fish-flavored" seasoning, similar to the fish cooked by the people. This dish is unique in making, materials and taste, so it is deeply loved by people and becomes one of the most famous dishes in Sichuan cuisine. Spread to major cities in China, Hong Kong and Macao, and served in Chinese restaurants in the United States, Japan, Britain, France, West Germany, Singapore and many other countries.

Materials:

200g of pork leg (30% fat and 70% lean), 50g of soaked Flos Magnoliae, 20g of chopped green onion, 20g of soaked auricularia, 20g of soaked red pepper and wet starch, 5g of minced garlic and soy sauce10g, ginger and vinegar10g, 2g of refined salt and 0g of white sugar12g.

Production method:

1. Cut pork into shreds about 7 cm long and 0.5 cm thick. Slice Flos Magnoliae and Auricularia auricula, put them in a bowl with shredded pork, add refined salt and wet starch (15g) and mix well.

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch (10g) and broth into a bowl to make a sauce.

3. Heat the wok, heat the lard to 60%, stir-fry the shredded pork, stir-fry the ginger, garlic and chopped red pepper until fragrant, then stir-fry the magnolia slices and fungus a few times, then cook the sauce and turn it over a few times.

Features: orange color, tender meat, sweet and sour slightly spicy, fresh and delicious.

Key: Shredded pork must be cut evenly. Hot and sour should be moderate, highlighting the fragrance.

5 "Fish-flavored shredded pork"

Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has fishy smell, but the taste is not "fish", but it is made by soaking red pepper, onion, ginger, garlic, sugar, salt and soy sauce. This method originated from Sichuan's unique method of cooking fish and seasoning, and has been widely used in Sichuan cuisine, with the characteristics of salty, sour, sweet, spicy, fragrant, fresh, onion, ginger and garlic. The main ingredient of this dish is pork. You should choose 30% fat and 70% thin pork to shred and fry, so that the shredded pork is fresh and tender. The dishes are ruddy, tender, tender and full of fish flavor.

Raw materials:

200 grams of pork, 5 Liang, soaked magnolia slices, fungus, pickled pepper, ginger, onion and so on. And salt, vinegar, sugar, etc.

Method:

① Shred pork, magnolia slices and auricularia auricula, put them in a bowl, add seasoning and marinate slightly.

(2) Add seasoning and broth and boil to make sauce.

(3) Stir-fry the shredded pork in an oil pan, add ginger, garlic and pickled pepper and stir-fry to get fish flavor, then stir-fry the magnolia slices and shredded auricularia to get the sauce.

6 "Sichuan famous dish fish-flavored shredded pork"

Features: Fish-flavored shredded pork, golden red in color, smooth and tender at the entrance, sweet, sour, spicy and salty.

Raw materials:

250g of pork leg, shredded onion and ginger, pickled pepper, edible oil, fresh soup, yellow wine, salt, sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, garlic paste, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil, starch, etc.

Method:

1. Cut the leg meat into shredded pork with coarse matches, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, mix well to taste and adjust the size.

2. Put fresh soup, yellow wine, garlic paste, white sugar, monosodium glutamate, Jiang Mo, chopped green onion and water starch into a small bowl to make seasoning for later use.

3. Heat the pan, add cooking oil, and when the oil temperature rises to 60%, put the shredded pork into the pan and cut it.

4. Leave a little base oil in the pot, add shredded ginger and pickled pepper, stir fry for a while, then add bean paste and stir fry a few times.

5. Finally, add shredded pork and spare seasoning, stir fry over high fire, pour in spicy oil, sprinkle with pepper powder and stir well.

7 "Fish-flavored shredded pork (Figure)

Materials:

Lean pork150g, refined oil 60g, soy sauce15g, vinegar 8g, sugar10g, chopped green onion10g, Jiang Mo 5g, minced garlic 5g, minced red pepper 20g, and cooking wine10g.

Exercise:

1. Shred pork and chop onion, ginger, garlic and pepper.

2. Stir the shredded pork with salt and cooking wine, and mix it with water-adjusted starch.

3. Mix vinegar, sugar, cooking wine, onion, ginger, garlic, monosodium glutamate and soup into juice.

4. Take the oil pan, pour the shredded pork into stir fry, then pour the juice and stir fry a few times.

8 "Fish-flavored shredded pork"

Composition:

200 grams of lean pork, 25 grams of auricularia auricula and cortex Magnoliae officinalis slices, 40 grams of pickled peppers, 0/0 grams of soy sauce, 0 grams of sugar and minced garlic, 0/5 grams of chopped green onion and cooking wine, 8 grams of vinegar, 3 grams of refined salt, 50 grams of monosodium glutamate 1 g of starch and 0 grams of oil/kloc-0.

Production method:

1. Pickled peppers are cut into pieces for later use;

2. Put Jiang Mo, chopped green onion, minced garlic, refined salt, sugar, vinegar, soy sauce and wet starch into a small bowl and mix well for later use;

3. Heat peanut oil to 60% heat, stir-fry pickled peppers until red oil comes out of the pot, sprinkle with Chili powder and stir-fry shredded pork. When the dish is cooked, pour the mixed juice in a small bowl into the pot and mix well, then pour in sesame oil.

note:

Nutrition: cholesterol: 470 mg, carbohydrate: 15 g, protein: 62 g, fat: 152 g, calorie: 1828 kcal.

Flavor characteristics:

Sichuan Chengdu famous dishes. The above-mentioned pork is the main ingredient, with mushrooms and fungus, cooked with Sichuan's unique fish-flavored seasoning. This dish is deep red in color, salty, sweet, sour and spicy, full of fish flavor and unique taste, which is well received by diners and enjoys a high reputation in the country.

9 "Fish-flavored shredded pork"

Features: Deep red color, salty and sweet, sweet and sour, rich fish flavor and unique taste.

Recipe ingredients:

350 grams of pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g. Salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g, soy sauce 10g, vinegar 5g, sugar 15g, monosodium glutamate 1g, and soybean powder 25g.

Production process:

Cut pork into 7 cm and 0.3 cm thick shreds, add salt and water bean powder and mix well. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.

10 "Fish-flavored shredded pork"

Raw materials:

Pork, clean winter bamboo shoots, water-borne fungus, chopped green onion, garlic, ginger, pickled pepper, vinegar, Sichuan salt, soy sauce, white sugar, wet starch, broth and mixed oil.

Method:

1, select three lean and seven lean pork and cut it into 10 cm long shredded pork;

2. Wash the winter bamboo shoots, shred the water-borne fungus, soak the red pepper and chop it, put the shredded pork into a bowl, add Sichuan salt and wet starch and mix well;

3. Take another bowl and add sugar, Sichuan salt, vinegar, soy sauce, broth and wet starch to make juice;

4. Put the wok on the fire and mix the oil up and down until it is 60% hot. Add shredded pork and stir-fry until the loose seeds turn white. Add the soaked red pepper, ginger and garlic, stir-fry and color. Then add shredded winter bamboo shoots, shredded auricularia auricula and chopped green onion, stir well, boil the juice for a few times and collect the bright oil. You can eat it out of the pot.

Features:

The skin is crisp, the meat is tender and delicious, and it is edible.

1 1 "Fish-flavored shredded pork"

Raw materials:

250g pork Tongji, 50g water-borne fungus, 50g winter bamboo shoots, 30g pickled pepper (minced), 0/5g vinegar/kloc-,5g sugar/kloc-,5g soy sauce, 2g salt, 0/5g yellow rice wine/kloc-,water, and 5g starch/kloc-.

Production method:

1. Cut pork loin into 7 cm long shredded pork, put it in a bowl, add salt, starch and eggs and mix well. Shred winter bamboo shoots and fungus. Bowl fish sauce: white sugar, salt, vinegar, soy sauce, monosodium glutamate, broth, water starch.

2. Put the spoon in the oil and heat it to 50% heat. Stir-fry the shredded pork until fragrant. Add pickled pepper, ginger, onion and garlic, stir-fry until fragrant. Add fungus and winter bamboo shoots, cook the fish-flavored juice and stir well. Serve.

Key operation: cut the shredded pork evenly and stir fry quickly.

Features of the finished product: bright red color, tender meat, salty and sweet, sweet and sour.

12 Fish-flavored shredded pork

Materials:

200g of shredded lean meat, 50g of auricularia auricula, 40g of winter bamboo shoots, 40g of carrots and 40g of chopped green onion, 0/tablespoon of salt, 0/tablespoon of monosodium glutamate, 0/tablespoon of sugar, 0/tablespoon of aged vinegar, 2 cloves of garlic, 2 tablespoons of pickled peppers and 2 tablespoons of water starch.

Exercise:

1, the shredded pork is marinated with a little salt and yellow wine; Soaking auricularia auricula in clear water, shredding, washing and shredding winter bamboo shoots and carrots; Chop ginger, garlic and pickled pepper into powder.

2. Put the shredded pork in a wok and stir-fry with proper amount of oil, then add salt, monosodium glutamate, Jiang Mo, minced garlic, minced pickled pepper, white sugar, aged vinegar, chopped green onion and various vegetables, stir-fry with high fire until nearly cooked, and then add water and starch to thicken.

Tip:

If you want to fry delicious fish-flavored shredded pork, all kinds of seasonings are essential. Only when all kinds of materials and seasonings are properly handled can the level in the hotel be fried.

13 "Fish-flavored shredded pork"

It is characterized by sweet and slightly sour taste and salty and slightly spicy taste, so it should be used as wine and rice.

raw material

200g of lean pork, 30g of auricularia auricula, 30g of green vegetables, 75g of vegetable oil, 20g of soy sauce, 0/0g of vinegar/kloc, onion, ginger, garlic, 0/3g of sugar/kloc, 3g of cooking wine and pickled pepper, 3g of salt, 0g of wet starch15g of monosodium glutamate and soup stock.

manufacturing process

(1) Shred the meat, mix well with a little soy sauce, salt and cooking wine, paste it with wet starch and mix with some oil. Wash vegetables and auricularia thoroughly, shred, and chop pickled peppers. Chop onion and ginger.

(2) Mix sugar, vinegar, soy sauce, onion, ginger, garlic, cooking wine, monosodium glutamate, starch and soup into juice.

(3) Heat the frying spoon and oil it. After the oil is heated, push the shredded pork with a spoon to disperse, then add pickled peppers and stir-fry to taste, so that good fungus and vegetables will be distributed. With the frying, pour in the appropriate juice, wait for the juice to boil, and then stir fry a few times.