What kind of bean paste is used for fish-flavored shredded pork?
Juancheng brand watercress (produced in Pixian County) and Linjiang Temple watercress (produced in Ziyang) are two representatives of Sichuan watercress, which should be considered as top brands! !
To make fish flavor, remember the preparation and proportion of sweet and sour juice and pickled pepper ginger! ! Douban is usually chopped when it is made, so it is easy to color and the oil will be red and bright! When you say the smell of bean paste, it's because the bean paste is not broken, which means you haven't had time to explode!
Ingredients of fish-flavored shredded pork
Fish-flavored shredded pork belongs to Sichuan cuisine. The main raw materials are pork, carrots and fungus. The process is frying, which is difficult to do.
Fish-flavored shredded pork raw materials: tenderloin or lean meat, carrots, fungus;
Ingredients of fish-flavored shredded pork: soy sauce, sugar, vinegar, starch (mixed together to make soup A), Pixian bean paste, ginger, onion, starch and cooking wine;
Home-cooked method of fish-flavored shredded pork
1. Shred the meat, add a little cooking wine, starch and salt, size and marinate for a while;
2. Shred carrots, pickled fungus, green peppers and bamboo shoots;
3. Shred onion and ginger;
4. Put the oil in the pot, saute the chives and ginger, and add the bean paste to stir fry;
5. Add shredded pork and stir fry;
6. Add carrots, fungus and (green peppers and bamboo shoots) and stir fry after discoloration;
7. add a soup;
8, stir fry a few times, out of the pot.
skill
1, the proportion mentioned in the step is about, please adjust it slightly according to your personal taste, and take your favorite taste as the standard.
2. Bean paste must be stir-fried in red oil and then poured into shredded pork, otherwise the oil color is far from the same and the gloss is poor.
3. Mix the sauce well in advance. Stir-fry the shredded pork in the pot and pour it into the pot, so as to avoid omission caused by looking for sauce temporarily.
4. The whole dish only needs a little salt, and it only needs a little when pickling shredded pork, because soy sauce is salty, bean paste is salty, pickled pepper and balsamic vinegar have salt.
5, don't thicken too much, it will be greasy to eat, because the sour and sour are sweet and salty, and the collocation is very balanced. So although the red oil looks bright, this dish is not too spicy.