Fish-flavored shredded pork is named after seasoning with fish flavor. 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. 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. 200 grams of lean pork The main ingredient of this dish is pork. 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. 50g of cortex Magnoliae officinalis slices, 25g of auricularia auricula (shredded lettuce commonly used in Sichuan), 25g of onion, 5g of garlic 15g (about 3 petals), 20g of ginger 10g, 25g of pickled pepper, salt 1g, sugar 15g, 5g of vinegar and 6545 soy sauce. Cooking oil 100g Method 1: 1: Soak Auricularia auricula in warm water, shred, slice Flos Magnoliae, shred lean meat, chop onion, chop garlic into minced garlic, shred ginger into powder 2. Marinate shredded pork with a little salt and 10g wet starch 3. Tamp the soaked red pepper into powder. Add shredded pork and stir-fry 6. Add minced red pepper and minced garlic and stir-fry Jiang Mo 7. Add shredded auricularia and Flos Magnoliae and stir-fry a few times 8. Add sauce and chopped green onion and stir-fry evenly. 2- microwave version I am very busy at work, and I cook by myself in the microwave at home 1. Mix pork tenderloin with refined salt, Shaoxing wine and wet starch. 2. Put a spoonful of salad oil into a vessel (the remaining spoonful is mixed into shredded pork), add all seasonings except red pepper oil, cover it with microwave film, take it out after 5 minutes of fire, and pour the red pepper oil on it. 3. Stir the soup halfway, turn the shredded pork over or stir the food with serious overlap, which will help to enhance the cooking effect. Method 3: Ingredients: 250g lean meat, 70g fungus, half carrot, shredded green bamboo shoots, shredded black fungus and 30g pickled pepper powder, 2 onions, 5 slices of ginger, 5 cloves of garlic, and appropriate amount of starch seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence. Methods: 1. 2. Wash and shred onions, ginger and garlic for later use. 3, fungus and carrots are shredded for use. 4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice. 5. Put the oil in the pot, and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times. Method 4: Ingredients: pork tenderloin150g; Ingredients: 2 green peppers, proper amount of water-borne fungus (quantitative according to your own preferences); Seasoning: onion, ginger, garlic, salt, a little cooking wine, a spoonful of raw flour (for pickling shredded pork). Sauce: two spoons of oyster sauce, one spoonful of soy sauce, one spoonful of vinegar, one spoonful of sugar, one spoonful of bean paste (chopped), and one spoonful of chopped dried or pickled peppers; (Note: one tablespoon is one tablespoon, which is equal to 15ml) Practice: Step 1: Shred the meat, add a little salt, cooking wine and cornmeal and marinate for10min; Step 2: shred the auricularia auricula and green pepper; Step 3: Shred onion, ginger and garlic for later use; Step 4: Adjust the sauce (this is my own sauce) Step 5: Heat the oil in a wok, add the onion, ginger and garlic until fragrant, and then add the shredded pork to stir fry; Step 6: stir-fry until the shredded pork turns white, and add the sauce to stir-fry evenly; Step 7: Add green pepper and auricularia auricula, decorate with water in a small bowl filled with sauce, add and stir-fry until the sauce is thick and evenly wrap shredded pork and ingredients. There is no salt and chicken essence in the seasoning. This is because the amount of oil mixed with light soy sauce will have a salty taste, so there is no need to add other seasonings. You can also add some soy sauce in the middle to make the color look better. Practice 5 features: red color, fresh meat, salty, sweet, sour and spicy. Ginger, garlic and onions stand out. . Raw materials: pork 350g, water blue tablets 100g, water fungus 25g, pickled pepper 15g, salt 3g, ginger 5g, garlic 10g, onion 10g, clear oil 50g, soy sauce 10g. Production: Pork is cut into filaments about 7 cm long and 0.3 cm thick. 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. Exercise 6- Microwave Edition I am very busy at work. I cook in the microwave at home. 1. Mix pork tenderloin with refined salt, Shaoxing wine and wet starch. 2. Put a spoonful of salad oil into a vessel (the remaining spoonful is mixed into shredded pork), add all seasonings except red pepper oil, cover it with microwave film, take it out after 5 minutes of fire, and pour the red pepper oil on it. 3. Stir the soup halfway, turn the shredded pork over or stir the food with serious overlap, which will help to enhance the cooking effect. Practice 7 Taste: Spicy difficulty: Cutting and stewing (primary) time: 10-30 minutes Classification: Sichuan pork is suitable for all ages. Ingredients: 250g pork leg, tender bamboo shoots 100g, eggs 1 each: sugar 15g, refined salt 5g, and bean paste 65433. Appropriate amount of pepper, a little chopped green onion and Jiang Mo, soy sauce 10g, monosodium glutamate 2.5g, sesame oil 10g, crude oil 200g and vinegar 15g. Step: 1. Cut the pork leg into 6 cm long and 0.2 cm wide silk, mix well with wine and salt, and put it in. In addition, sugar, soy sauce, vinegar, monosodium glutamate and gouache are mixed in a small bowl for later use. 2. When the pot is 60% hot, add oil, then add shredded pork and stir fry. Depending on the blood, pour the pot into the colander and drain the oil. Leave residual oil in the bottom of the pot, add chopped green onion, Jiang Mo and bean paste to stir-fry until fragrant, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry a few times quickly, add monosodium glutamate, hook the thin sauce, sprinkle with pepper, and pour sesame oil into the pot.