Then this time, I will seriously answer the question of fish-flavored shredded pork and share a delicious and successful method with you.
Is there any fish in the fish-flavored shredded pork?
There are different opinions about the origin of the name "shredded pork with fish flavor". It is said that the seasoning and ingredients of this dish are all folk fish cooking practices, so it is called "fish-flavored shredded pork". However, there is another saying that the original fish-flavored shredded pork does involve fish, but it is not directly used in the cooking process, but is used in the production of one of the main ingredients, that is, the seasoning that many Sichuan dishes cannot do without-pickled peppers.
In the origin of another version of "Fish-flavored shredded pork", its important ingredient pickled pepper is somewhat special. In addition to normal peppers and salt water, a small fresh crucian carp needs to be added to the jar. I once saw a brief introduction to the production process of this kind of "pickled fish and pepper" in an interview with an old man who likes to collect recipes. Generally speaking, young crucian carp are raised with clear water, washed with rice washing water and salt water to force them to "vomit and change their stomachs", and finally soaked in the jar with pepper, salt water and wine.
This kind of practice seems a bit "magical" to us now, but it makes sense to think about it carefully. For example, the most important thing for us to make pickled peppers is anaerobic lactic acid bacteria fermentation, and if crucian carp is cleaned, it will discharge dissolved oxygen from the water through breathing, which can create a fermentation environment conducive to lactic acid bacteria more quickly. Secondly, in the whole fermentation process, the protein of crucian carp will be decomposed into delicious amino acids by fermentation bacteria, which can theoretically give pickled peppers a completely different flavor and acidity. (It is said that the book "Sichuan Pickles" published by Sichuan People's Publishing House 1980 recorded this practice of "soaking fish and peppers").
However, the probability of failure is very high, and only small fish can be degraded by microorganisms in kimchi jars. Live fish can easily carry a large number of microorganisms such as miscellaneous bacteria, which can be removed by simply raising them with clean water and "inducing vomiting" with rice washing water. If the proliferation of flora is not balanced, then the final product will not be delicious, which is likely to damage health. Therefore, this aspect is to give you an expanded understanding, and it is not recommended that you rashly try this method of making pickled peppers. It is better to cook food in a safer and more reliable way.
After understanding that the original fish-flavored shredded pork is "fish", let's share how to make delicious home-cooked fish-flavored shredded pork at home.
Fish-flavored shredded pork-
Ingredients: pork tenderloin 300g, dried auricularia 5g, lettuce100g.
Accessories: egg white 1 piece (choose smaller eggs), 6 to 8 shallots, 40g pickled pepper, 20g garlic and 25g ginger.
Seasoning: salt 2g, monosodium glutamate 1g, sugar 12g, cooking wine 15ml, soy sauce 13ml, starch 7-8g, aged vinegar 10ml, and appropriate amount of pepper.
Cooking preparation:
First of all, let's soak the dried fungus in advance, then slice the tenderloin first and then shred it, cut it as thin as possible, rinse it with clear water after cutting, and then squeeze the water out and put it in a bowl;
Add 1g salt, 5ml cooking wine, 5ml light soy sauce and 1g egg white into the shredded pork in the bowl. Finally, pinch a little pepper and sprinkle it in, and keep stirring in one direction. To make shredded pork fully absorb the mixture of water and feed, this stirring step should take at least 1 to 2 minutes, and finally add about 5 grams of starch to fully grasp it;
Next, we prepare auxiliary materials, shred the soaked auricularia auricula, then peel and shred the lettuce, clean the shallots and cut them into small pieces, and cut pickled peppers, garlic and ginger into small pieces for later use;
Finally, prepare the key fish spice juice. Add salt 1g, monosodium glutamate 1g, sugar 12g, cooking wine 10ml, soy sauce 8ml, aged vinegar 10ml and starch 2.5g into a small bowl, and mix well for later use.
At this point, the preparation work is over, and the following cooking begins.
Open fire to cook:
Boil the pot with water, then put the shredded auricularia auricula and shredded lettuce into blanching water, and immediately take them out and drain them for later use;
After the wok is heated, add a little oil to moisten the wok, and then add cool oil to heat it to about 120 degrees, and the shredded pork will soon slip away. Stir-fry shredded pork until it becomes discolored and broken, and drain the oil for later use.
Leave a little base oil in the pot and heat it to about 150℃. Put Jiang Mo, minced garlic and pickled pepper into a pot, stir-fry shredded pork with medium-low fire, stir-fry evenly simply, and then stir-fry shredded auricularia and shredded lettuce in the pot.
Stir-fry evenly again, pour the prepared fish-flavored sauce into the pot, stir-fry the sauce until it is fragrant, and finally stir-fry the onion segments evenly in the pot. If you want to make a dish with better color, you can cook more light oil and stir it evenly, then take it out of the pot and put it on the plate.
Doubts related to shredded pork with fish flavor:
It is difficult to set a formula for the home cooking practice of this dish, and it is mainly based on personal taste. The amount of seasoning can be adjusted according to the actual situation, but pickled pepper, onion, ginger, garlic, sugar and vinegar are indispensable, otherwise it will not be a "fish-flavored type". As a side dish, you can also choose shredded green pepper, shredded magnolia, shredded peas, shredded carrots and shredded bamboo shoots. In addition, we will answer some questions that our friends may have.
1, do you have to use tenderloin for shredded pork? Why should I rinse it after cutting?
A: This dish requires the taste and flavor of shredded pork to be tender and delicious, so the tenderloin without fascia fat is undoubtedly the most suitable.
Rinse the shredded pork in order to remove the residual blood smell in pork as much as possible. After all, there are still some capillaries and tissue fluids in pork. Dry the excess water after rinsing, which is beneficial to absorb flavor and juice during pickling and pulp grabbing. 2. How to make the shredded pork in the fish-flavored shredded pork taste fresh and tender?
A: In addition to selecting high-quality tenderloin, cutting it with a unified top knife and pickling it in advance are all effective means. Especially in the end, we can grab a little starch on the pickled shredded pork, and use the characteristics of starch gelatinization quickly when heated to slow down the water loss of shredded pork, so that the water can be preserved and the meat is natural and tender.
Moreover, in the cooking process, you can also smooth the shredded pork first, then stir-fry the side dishes until raw, and finally stir-fry. This can prevent the shredded pork from being cooked at high temperature for a long time, and also make the meat more tender. If you basically follow the above procedures, the meat will be tender.
3. Why should shredded fungus and shredded lettuce be blanched in advance?
A: There are two main reasons for this perm. One is to remove the astringency caused by organic substances such as oxalic acid in plant components, and the other is to pre-cook these components by blanching. Otherwise, it will not look good if you fry it slowly in a hot oil pan, and it is difficult to ensure the maturity when you cook it with shredded pork.