Version 1:

Recipe ingredients: 250g pork leg, 0/00g tender bamboo shoots, 0/egg, 0/5g sugar, 0/5g vinegar, 200g crude oil, 0/0g sesame oil, 2.5g monosodium glutamate and soy sauce.

◆ Production process:

1. Cut pork leg into 6 cm long and 0.2 cm wide threads, mix with wine and salt, and add chopped eggs and raw flour for sizing. 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. If the pot is broken, pour it 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.

Version 2:

◆ Recipe ingredients: 350g pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g. Salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g, soy sauce 10g, vinegar 5g, sugar 15g, monosodium glutamate 1g, and soybean powder 25g.

◆ Production process: Pork is cut into 7 cm, 0.3 cm thick shreds, and mixed with salt and water bean powder. 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.

Version 3:

◆ Recipe ingredients: 200g lean pork, 20g Sichuan pickled pepper (both bean paste and pepper paste are acceptable), 20g white sugar, 15g vinegar, 15g soy sauce, 1.5g refined salt (used twice), 1g monosodium glutamate and 65438+.

◆ Production process:

1. Cut the meat into 3 cm long filaments and paste it with a little salt and starch. Shred cucumber and chop onion, ginger and garlic. Mix the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and water starch for later use.

2. Heat the pan, put oil in the pan, stir-fry shredded pork in the pan, stir-fry pickled pepper (chopped), ginger and garlic in the pan, add cucumber and chopped wood after fragrance, stir-fry slightly, and cook just the right juice and chopped green onion, stir well.

Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 1 ginger, garlic, and appropriate amount of starch.

Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.

Exercise:

1, clean lean meat, cut into thick shreds, put in a bowl, add salt and water starch and mix well;

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.

If there is no fish-flavored dish on the menu of any Sichuan restaurant or home-cooked dish, it is just like serving you a knife and fork in Chinese food, which seems so uncoordinated. According to teacher Liu Zhenyun, it is a turning point. The metaphor may not be appropriate, but it cannot be said that fish-flavored dishes are indispensable to the above restaurants.

Based on two indispensable points, one is the representative and the other is the public, and fish coriander is just between these two points. It is no exaggeration to say that it is the representative of Sichuan cuisine, which belongs to the middle and low grade in price and is really popular. Moreover, it is not difficult to make a few fish incense even at roadside stalls, which shows that it is recognized and accepted by the public. Whether it tastes right or not is another matter.

Fish flavor is a typical flavor of Sichuan cuisine, but the dishes named after it actually have no fish. Instead, other raw materials are cooked with spices used in folk cooking of fresh fish, so that non-fish raw materials produce fish flavor, hence the name "fish flavor". According to records, fish and coriander are only available in recent decades. The first one was a Sichuan chef in the early years of the Republic of China. A survey published by 1909 in Chengdu included 1328 kinds of Sichuan cuisine, but there was no fish parsley, so fish parsley could only appear after 1909. This also proves the vitality and rapid popularization of fish coriander from another angle.

Fish coriander is mainly made by soaking red pepper, onion, ginger, garlic, sugar, salt, soy sauce, bean paste, pepper powder, pepper, spicy oil, balsamic vinegar, yellow wine, monosodium glutamate and lard. The finished dish is salty, sour, sweet, spicy, fragrant and fresh. One of the most representative is shredded pork with fish flavor.