Yuxiang shredded pork is a famous Sichuan dish, which is made of pork tenderloin fried with pickled pepper, ginger, garlic, sugar and vinegar. It was created by a Sichuan cuisine chef in the Republic of China, and it is said that it was inspired by shredded pork with pickled peppers.
Fish-flavored shredded pork is a famous Sichuan dish, salty, sweet and sour, rich in onion, ginger and garlic, and its flavor is made of seasoning. This method originated from Sichuan's unique method of cooking fish and is widely used in Sichuan cuisine.
production skills
The first is material selection. Tenderloin is the first choice, and it tastes tender. Pickled peppers should be carefully chopped before cooking, so that bright red oil can be fried.
The second is the temperature. Stir-fry the fish-flavored shredded pork quickly with strong fire, and the fire should be big enough to have gas in the pot, so that the naturally fried dishes taste good.
The third is proportion. Fish-flavored shredded pork pays attention to "seeing oil but not soup", and the proportion of seasonings in fish-flavored juice should be well balanced. Ginger and garlic should be chopped and fried with pickled peppers until crisp and spicy, and people will not feel spicy after eating them.