#learn to cook with the chef#

Fish-flavored shredded pork is a famous Sichuan dish that is famous both at home and abroad and is suitable for all ages. Its taste is delicious, slightly salty, slightly spicy, slightly sour and slightly sweet, blending with the rich flavor of onion, ginger and garlic, and its "fish" aroma is fully reflected.

Fish flavor is the traditional flavor of Sichuan cuisine. In real life, people use this cooking method to skillfully use various food ingredients to make a variety of authentic "fish-flavored" delicacies.

Where does the "fish flavor" flavor come from, and how is this wonderful delicacy prepared? Let us discover the secrets of this magical Sichuan dish together!

Behind the delicacy of "Fish-flavored Shredded Pork" with a history of only a century, there is a beautiful story of a virtuous wife who was diligent and frugal and achieved "the willows that she planted unintentionally will become shades".

According to legend, a long time ago, there was a wealthy family in Sichuan, China. The husband took care of business while the virtuous, diligent and thrifty wife took care of the housework at home.

In terms of dishes, they have a special preference for fish. And they are also very particular about the cooking of fish. When my wife cooks fish, she always adds onions, ginger, garlic, wine, vinegar, soy sauce and other seasonings to remove the fishy smell and enhance the flavor. So that the fresh flavor of the fish can be fully released.

One time when making dinner, the hostess was frying shredded pork. In order not to waste the ingredients, she put in all the leftover ingredients from the fish cooking. At the time, she wasn't sure whether the dish would suit her husband's taste. She brought the dish to the table in trepidation.

After tasting it, my husband felt that the taste was very special. I don’t know whether he was really hungry or was attracted by this delicious food. He devoured the entire dish in a short while. He couldn't wait to ask his wife how to cook this dish.

Seeing that her husband praised the taste of the dish, the wife told him that the dish was made with ingredients for roasting fish.

Later, people used this method to cook eggplants, eggs, vegetables, etc., which were very popular among people. Gradually, the "fish flavor" flavor has become an important flavor in Sichuan cuisine. "This was an unintentional makeover, but it turned out to be a classic.

However, this dish was named after Chiang Kai-shek's Sichuan chef in Chongqing (today's Yuzhong District) during the Anti-Japanese War. .

After several years of improvement by Sichuan chefs, this dish was finally included in Sichuan’s famous recipes.

Fish-flavored shredded pork is a home-cooked dish with a high rate of serving. This dish is deeply loved by diners because of its unique fish flavor. Although this dish is simple, it not only shows the cultural connotation of Sichuan cuisine, but also because it contains all the ingredients, knife skills, heat, and seasoning. Sichuan cuisine requires cooking skills, so it looks ordinary, but it is not easy to achieve a strong fish flavor, and the key to making this dish well lies in the preparation of the fish flavor.

Fish-flavored meat is the most technically difficult flavor among the many flavors in Sichuan cuisine. It is a composite flavor that combines the four basic flavors of "salty, sweet, spicy, and sour"

A successful plate of fish-flavored meat. 4 points to pay attention to when shredded pork: Season the shredded pork in advance to ensure that it is stir-fried on high heat in the shortest time and retain the fresh and tender taste to the maximum extent. Preparation of fish flavor sauce: 4 spoons of vinegar, 3 spoons of sugar, and light soy sauce. Mix 2 tablespoons of water, 1 tablespoon of MSG, and 1 tablespoon of dry starch. In addition, the amount of dry starch in the fish sauce must be appropriate. Use of Sichuan pickled peppers: Pickled peppers are also called "fish spicy seeds" and have a sour taste. Spicy and refreshing, mellow and moist, the red color is the key to the taste and color of the finished dish. Onions, ginger and garlic are essential: the aroma of onions, ginger, garlic and pickled peppers are combined with sugar, vinegar and cooking wine. , can form a unique taste - "fish flavor".

Master these 4 points, and you can fry fragrant fish-flavored shredded pork in just five steps!

How to make fish-flavored shredded pork:

Ingredients: tenderloin (appropriate amount)

Ingredients: bamboo shoots (appropriate amount), green peppers (appropriate amount), carrots ( Appropriate amount), fungus (appropriate amount)

Seasoning: onion, ginger, garlic (appropriate amount), starch (appropriate amount), salt (appropriate amount), light soy sauce (appropriate amount), sugar (appropriate amount), vinegar (appropriate amount), pi County Douban (appropriate amount), sesame oil (appropriate amount), cooking wine (appropriate amount)

Production process:

1. Cut the meat into shreds, mix with cooking wine, salt, cooking oil and evenly , add cornstarch for sizing.

2. Mix sugar, soy sauce, vinegar, monosodium glutamate and aquatic starch in a small bowl and set aside.

3. Add oil in the pot. When the oil is 60% hot, pour in the shredded pork and stir-fry until it is cooked. Pour out and drain the oil.

4. Leave an appropriate amount of oil in the original pot, add chopped green onion, minced ginger, and bean paste and stir-fry until fragrant. Add shredded bamboo shoots. At the same time, add shredded pork to the pot and stir-fry. Then pour a small bowl of seasoning into the pot. , stir-fry a few times quickly, add MSG, add thin gravy, sprinkle with pepper, pour sesame oil and serve in a pot