Fish-flavored shredded pork. Do you have any fish? Now everyone must know that it is not fish, but a kind of "fish-flavored juice" mixed with seasoning. Sichuan restaurants all over the country taste good, so they fry a plate of fish-flavored shredded pork.

Most Sichuan restaurants use bean paste to make this dish. The food is red and spicy, and it tastes very enjoyable. The taste is salty, sour, spicy, sweet and fresh, and it has been selected as a provincial "Tianfu famous dish". In fact, as a home-cooked dish in Sichuan, fish-flavored shredded pork has long been practiced in a variety of ways. For example, some restaurants use bamboo shoots as side dishes, some restaurants use lettuce, and some use garlic seedlings.

My second uncle is a chef in a restaurant. He has been a cook for more than 20 years. He told me that when he was studying art, the fish-flavored shredded pork taught by Master had no bean paste, but pickled peppers with fish, that is, pickled peppers with crucian carp, which absorbed the flavor of fish.

Fish-flavored shredded pork made with fish pickled peppers tastes much fresher, but compared with bean paste, it is not so red and oily, and looks lighter.

Because the bean paste is convenient and the color is beautiful, now the chef doesn't have to use this old method.

Today, I will share with you the old method of fish-flavored shredded pork. Friends who haven't eaten can learn from it. People who like light food are very suitable.

Fried shredded pork with sweet and sour sauce

Prepare 200g tenderloin, a handful of pickled fish, a garlic, a carrot, a handful of fungus, two shallots, salt, cooking wine, starch, soy sauce, balsamic vinegar, sugar and water.

1, fried pork, it is best to use tenderloin, if not, use lean meat, the taste will be soft and tender. When shredding, put it in the refrigerator and freeze for 20 minutes. It's a little hard. It's better to cut it. Cut into shredded pork for use.

2, fish pickled pepper chopped, if not, you can use ordinary red pickled pepper, the taste is good. Soak the black fungus and cut it into filaments, cut the shallots into chopped green onion and cut the garlic into minced garlic.

3. Add a little salt and cooking wine to the shredded pork, stir by hand for 2 minutes, add half a spoonful of starch and an egg white, continue to stir by hand, size the shredded pork to make it tender and smooth, and marinate for 10 minute.

4. Mix a bowl of fish-flavored juice, 1 tablespoon starch, 2 tablespoons soy sauce, 3 tablespoons aged vinegar, 4 tablespoons sugar and 5 tablespoons water. If there is broth, stir it evenly with chopsticks.

5, pour a little more oil into the pot, pour in the marinated shredded pork, stir fry for half a minute, stir fry and change color to vinegar.

6. Leave the bottom oil, add fish pickled pepper, onion, ginger and minced garlic, stir-fry, pour in shredded auricularia, stir-fry shredded pork, then pour in the prepared fish-flavored sauce, stir-fry evenly and collect the juice.

7. Turn off the fire after the soup is rich, sprinkle with chopped green onion and serve. Fish-flavored shredded pork is ready.

8. Finally, add the shallots and stir fry for a few times.

Skill summary

I only added shredded fungus to this dish. You can add side dishes according to your taste, just shred them.

Instead of bean paste, change to red pickled pepper, which is not so shiny, but the taste is still spicy and delicious. Garlic powder is also essential to provide a strong garlic flavor.

When frying shredded pork, use hot oil in the cold pot. Because shredded pork is sized with starch, if it is fried in hot oil, it is easy to stick to the pot and harden. After cold frying, the shredded pork is cooked and fresh.

The cooking time of this dish is relatively short, and it can be cooked in 1~2 minutes. Don't fry for too long, or the taste will get old.