1》Fish-flavored shredded pork
It is named after fish-flavored seasoning. Fish-flavored dishes only appeared in recent decades. The first creator was a Sichuan chef in the early years of the Republic of China. The "Chengdu Survey" published in 1909 included 1,328 Sichuan dishes, but there was no fish-flavored dish, indicating that fish-flavored dishes only appeared after 1909. The "fish flavor" of fish-flavored shredded pork is made from soaked chili peppers, Sichuan salt, soy sauce, sugar, minced ginger, minced garlic, and green onions. This seasoning has nothing to do with fish. It imitates the seasoning and method used by Sichuan folk to cook fish. It is named "Fish Xiang". It has the characteristics of salty, sweet, sour, spicy, fresh and fragrant. It is very delicious when used in cooking. good.
Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has a fish flavor, but its flavor does not come from "fish", but is prepared by soaking red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originated from the unique Sichuan folk fish seasoning method, and is now widely used in Sichuan cooked dishes. It has the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic flavors. .
2》Fish-flavored shredded pork
Ingredients:
150g lean pork, 6g soy sauce, 2g refined salt, 8g vinegar, 10g sugar , 60 grams of chopped green onion, 3 grams of ginger, 5 grams of garlic, 20 grams of minced red pepper, 4 grams of cooking wine, appropriate amount of soybean flour, 65 grams of salad oil
Preparation:
1. Remove the fascia from the pork and cut it into large pieces of about 0.2 cm. Roll the meat slices into a tube shape. Use a knife to cut the meat into shreds as thick as a matchstick. Add 1 gram of salt, cooking wine and a little water in a bowl and mix well. Then add soybean flour and stir well to make a paste.
2. Put the sugar, soy sauce, salt and vinegar into a bowl, add a small amount of water and soybean flour to make a sauce and set aside.
3. Put the oil in the pot on the fire. When it is 50% to 60% hot, put the sizing and flavored shredded pork into the pot, stir-fry quickly with a spatula, and stir-fry until the shredded pork stretches and turns white. Soak the minced chili pepper and ginger until fragrant, stir-fry until fragrant, then add garlic and stir-fry until fragrant, add chopped green onion and pour in the prepared sauce; use a spatula to stir-fry until the dish becomes juicy and bright, take it out of the pan and add drippings Add a few drops of vinegar and serve.
3》Xiangzui Fish-flavored Shredded Pork
Ingredients:
300 grams of tenderloin, ginger, minced garlic, chopped green onion, soaked red pepper, sugar , vinegar, salt, MSG, starch, and peanut oil in appropriate amounts
Preparation method:
1. Cut the tenderloin into thick shreds, soak the red pepper, chop finely, and mix with sugar, vinegar, and MSG , starch mixed into sweet and sour sauce; add a little salt and starch to the shredded pork to soak in the flavor;
2. After the pot is hot, add a little oil, then add the shredded pork, stir-fry until loose, and push it to one side of the pot. Soak the red pepper first, then add the ginger. Stir-fry the minced garlic until fragrant and brown, stir-fry evenly with the shredded pork, add sugar and vinegar, stir-fry evenly, add chopped green onion, turn over and put on a plate. Serve.
Features: salty, sweet, sour and spicy, with outstanding ginger, onion and garlic flavor, uniform thickness of shredded meat, and bright red color.
4》Fish-flavored shredded pork
“Fish-flavored shredded pork” is a traditional famous dish in Sichuan cuisine. In Sichuan, many flavor dishes are inseparable from pickled chili peppers. This kind of pickled chili peppers are sold in pickle shops in Sichuan. They are also known locally as "fish spicy" and commonly known as "fish flavor". The seasonings used to make "fish-flavored" dishes are generally the same as those used to make Sichuan cuisine "watercress fish". They all have salty, sweet, sour, spicy, fragrant, fresh and other flavors, which are very palatable. "Fish-flavored shredded pork" is made with "fish-flavored" seasoning and is cooked in a way similar to folk fish cooking. This dish has unique preparation method, unique ingredients and unique taste. Therefore, it is very popular among people and has become one of the most famous dishes in Sichuan cuisine. It has spread to major cities across the country and Hong Kong and Macao. It is also popular in the United States, This dish is served in Chinese restaurants in Japan, the United Kingdom, France, West Germany, Singapore and many other countries.
Ingredients:
200 grams of pork leg (30% fat, 70% lean), 50 grams of steamed magnolia slices, chopped green onion, steamed fungus, soaked red pepper, and wet starch 25 grams, 15 grams each of garlic and soy sauce, 10 grams each of ginger and vinegar, refined salt: 12 grams, 12 grams of white sugar, 50 grams of broth, 100 grams of cooked lard.
Preparation method:
1. Cut the pork into shreds about 7 cm long and 0.5 cm thick. Cut the magnolia slices and fungus into shreds, put them into a bowl with the shredded pork, add refined salt and wet starch (15g) and mix well.
2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch (10 grams) and broth in a bowl to make gravy.
3. Heat the wok over high heat, add lard and heat until 60% hot. Add the shredded pork and stir-fry until loose. Add ginger, garlic and minced red pepper and stir-fry until fragrant. Add magnolia slices and fungus. Stir-fry for a few times, then add the gravy and stir-fry a few times.
Features: Orange color, tender meat, sweet and sour, slightly spicy, fresh and delicious.
Key: The shredded meat must be cut evenly. The hot and sour taste should be moderate to highlight the aroma.
5》Fish-flavored shredded pork
Fish-flavored is one of the main traditional flavors of Sichuan cuisine. The finished dish has a fish aroma, but its taste does not come from "fish", but is prepared by soaking red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originated from the unique Sichuan folk fish seasoning method, and is now widely used in Sichuan cooked dishes. It has the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic flavors. .
The main ingredient of this dish is pork. It is necessary to use 30% fat and 70% lean pork, shred it and fry it smoothly to make the shredded meat fresh and tender. The finished dish is ruddy in color, tender in texture, fresh in quality and rich in fish flavor.
Ingredients:
5 taels of pork (approximately 200 grams), appropriate amounts of magnolia slices, fungus, soaked red pepper, ginger, green onion, etc., appropriate amounts of salt, vinegar, sugar, etc.
Preparation method:
① Cut the pork, magnolia slices, and fungus into shreds, put them into a bowl, add seasonings, and marinate slightly.
② Add the seasonings to the broth and bring to a boil to make a gravy.
③Put the shredded pork into the oil pan and stir-fry until loose. Add ginger, garlic, and pickled red pepper and stir-fry until the fish fragrance comes out. Then add magnolia slices and shredded fungus, stir-fry, and cook in the gravy. Serve.
6》Sichuan famous dish fish-flavored shredded pork
Features: Fish-flavored shredded pork, golden red in color, smooth and tender in the mouth, with all five flavors of sour, sweet, spicy and salty.
Ingredients:
250 ??grams of pork leg, shredded onions and ginger, pickled chili shreds, cooking oil, fresh soup, rice wine, salt, sugar, soy sauce, balsamic vinegar, MSG, pepper , minced garlic, minced ginger, Sichuan watercress, pepper powder, egg white, chili oil, starch, etc. in appropriate amounts.
Preparation method:
1. Cut the leg meat into shreds as thick as a matchstick, add rice wine, egg white, salt, monosodium glutamate, pepper, and starch, and mix well. Taste sizing.
2. In a small bowl, add fresh soup, rice wine, minced garlic, sugar, monosodium glutamate, minced ginger, chopped green onion, and water starch to prepare the ingredients.
3. Heat the pot, add cooking oil, and when the oil temperature rises to 60% hot, put the shredded pork into the pot, cut off the oil and serve.
4. Leave a little base oil in the pot, add shredded ginger and pickled chili peppers and stir-fry for a while, then add bean paste and stir-fry for a few times.
5. Finally, add the shredded pork and reserved ingredients, stir-fry over high heat, pour in spicy oil, sprinkle in pepper powder, stir-fry and mix evenly.
7》Fish-flavored shredded pork (picture)
Ingredients:
150 grams of lean pork, 60 grams of refined oil, 15 grams of soy sauce, 8 grams of vinegar, 10 grams of sugar, 10 grams of chopped green onion, 5 grams of minced ginger, 5 grams of minced garlic, 20 grams of minced red pepper, 10 grams of cooking wine, a little each of MSG, salt and soup, and 100 grams of water-adjusted starch.
Method:
1. Cut the pork into shreds, and chop the onion, ginger, garlic and pepper.
2. Mix the shredded pork with salt and cooking wine, and mix with water-adjusted starch.
3. Mix vinegar, sugar, cooking wine, onions, ginger, garlic, monosodium glutamate and soup into juice.
4. Heat the oil in the pan, add the shredded pork and stir-fry, then add the juice and stir-fry a few times.
8》Fish-flavored shredded pork
Ingredients:
200g lean pork, 25g each of water-coated fungus and water-coated magnolia slices, 40g pickled chili pepper, 10 grams each of soy sauce, sugar, and minced garlic, 15 grams each of chopped green onion and cooking wine, 8 grams of vinegar, 3 grams of refined salt, 1 gram of MSG, 50 grams of starch, 125 grams of oil, and 50 grams of clear soup
Preparation method:
1. Cut the pickled pepper into fine pieces and set aside;
2. Add minced ginger, minced onion, minced garlic, refined salt, sugar, vinegar, soy sauce, and wet starch to a small bowl. , mix evenly and set aside;
3. Heat the peanut oil until it is 60% hot, stir-fry and soak the chilies until the red oil comes out, sprinkle in chili powder, add shredded pork and stir-fry, when the dishes are cooked, add Pour the juice mixed in a small bowl into the pot, stir evenly, and pour in sesame oil.
Note:
Nutritional composition: Cholesterol: 470 mg, Carbohydrate: 15g, Protein: 62g, Fat: 152g, Calories: 1828 kcal
< p>Flavour characteristics:Famous dishes with Chengdu flavor in Sichuan. It uses thin pork as the main ingredient, plus mushrooms and fungus, and is soft-fried and cooked with Sichuan's unique fish-flavored seasoning. This dish is deep red in color, salty, sweet, sour and spicy, has a strong fish aroma and has a very unique taste. It is highly praised by diners and is famous throughout the country.
9》Fish-flavored shredded pork
Features: deep red color, salty, sweet, sour and spicy, rich fish flavor, very unique taste
Recipe Ingredients :
Pork 350 grams. 100 grams of water-fat orchid slices, 25 grams of water-fat fungus, and 15 grams of pickled chili. 3 grams of salt, 5 grams of ginger, 10 grams of garlic, 10 grams of green onions, 50 grams of vegetable oil, 10 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of MSG, and 25 grams of soy flour.
Production process:
Cut the pork into shreds about 7 cm long and 0.3 cm thick, add salt and water and mix well. Wash the orchid slices and fungus, cut into shreds, soak in the red pepper and chop finely; cut the ginger and garlic into fine pieces, and cut the green onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, water soybean powder, fresh soup, and salt are mixed into gravy. Put the wok on a high fire, heat the oil (about 180℃), stir-fry the shredded pork until it is loose, soak the pepper, ginger and minced garlic in the mouth and stir-fry until fragrant, then add it. Stir-fry the fungus, shredded orchid slices and chopped green onions, add the gravy, quickly stir the pot and serve.
10》Fish-flavored shredded pork
Ingredients:
Pork, clean winter bamboo shoots, water-fried fungus, chopped green onion, garlic granules, ginger granules, soaked red pepper, Vinegar, Sichuan salt, soy sauce, sugar, wet starch, broth, mixed oil.
Preparation method:
1. Select pork that is fat and thin and cut into 10 cm long shreds;
2. Clean winter bamboo shoots and water-cooked fungus. Cut into shreds, soak in red pepper and mince, put the shredded pork into a bowl, add Sichuan salt, wet starch and mix well;
3. Take another bowl and put sugar, Sichuan salt, vinegar, soy sauce and meat Soup and wet starch are mixed into a sauce;
4. Set the wok over high heat and mix the oil up and down until it is 60% hot. Add the shredded pork and fry until the loose seeds turn white. Add the soaked red pepper and ginger. , sauté the garlic until fragrant and coloured, then add shredded winter bamboo shoots, shredded fungus and chopped green onion, stir-fry evenly, stir in the sauce and stir for a few times to reduce the juice and brighten the oil, remove from the pan and serve.
Features:
Crispy skin, tender meat and fragrant flavor, making it a delicious accompaniment.
11》Fish-flavored shredded pork
Ingredients:
250g pork spine, 50g water-fried fungus, 50g winter bamboo shoots, 30g pickled pepper (minced), vinegar 15g, 15g sugar, 5g soy sauce, 2g salt, 15g rice wine, water, 15g starch, 10g chopped green onion, 3g ginger slices, 2g garlic, 3g MSG, 1 egg soup.
Preparation method:
1. Cut the pork spine into 7 cm long shreds, put it into a bowl, add salt, starch, and eggs and mix well. Cut the winter bamboo shoots and fungus into shreds. Bowl of fish sauce: sugar, salt, vinegar, soy sauce, MSG, soup, water starch.
2. Heat the oil with a spoon until it is 50% hot. Add the shredded pork and stir-fry until loose. Add pickled chili, ginger, onion and garlic. Stir-fry until fragrant. Add the fungus and winter bamboo shoots, cook in the fish-flavor sauce and stir-fry. Evenly mix and serve.
Operation key: cut the shredded pork evenly and stir-fry quickly.
Finished product features: bright red color, tender meat, salty, sweet, sour and spicy.
12》Fish-flavored shredded pork
Ingredients:
200g lean pork shreds, 50g fungus, 40g winter bamboo shoots, appropriate amounts of carrots and green onions, salt 1 spoon, 1 tsp MSG, 1 tsp sugar, 1 tsp vinegar, appropriate amount of ginger, 2 cloves of garlic, appropriate amount of pickled pepper, 1 tablespoon of water starch
Method:
1. Add a small amount of salt and rice wine to marinate the shredded pork; soak the fungus in water and cut into shreds; wash and shred the winter bamboo shoots and carrots; chop the ginger, garlic, and pickled pepper into fine pieces.
2. Put an appropriate amount of oil in the wok to fry the shredded pork, then add salt, monosodium glutamate, minced ginger, minced garlic, minced pickled pepper, white sugar, mature vinegar, chopped green onion and various vegetables and stir-fry quickly over high heat. When it is almost cooked, add water starch to thicken it.
Tips:
If you want to fry delicious fish-flavored shredded pork, all kinds of seasonings are indispensable. Only by handling the various materials and seasonings well , Only then can we achieve the standard in restaurants.
13》Fish-flavored shredded pork
The characteristic taste is sweet, slightly sour and salty, so it is suitable to be eaten with wine or rice.
Ingredients
200 grams of lean pork, 30 grams of water fungus, 30 grams of green vegetables, 75 grams of vegetable oil, 20 grams of soy sauce, 10 grams each of vinegar, onion, ginger and garlic, sugar, 13 grams each of cooking wine and pickled peppers, 3 grams of salt, 15 grams of wet starch, 2 grams of MSG, and an appropriate amount of soup.
Production process
(1) Cut the meat into shreds, mix it with a little soy sauce, salt and cooking wine, slurry it with wet starch, and mix it with some oil. Soak the vegetables and fungus in water, wash and cut them into shreds, soak in the chili and mince them. Finely chop onions and ginger.
(2) Combine sugar, vinegar, soy sauce, onion, ginger, garlic, cooking wine, monosodium glutamate, starch, and soup to make juice.
(3) Heat a frying spoon and add oil. When the oil is hot, add the shredded pork and push it with a hand spoon to spread out. Then add the pickled chilies and stir-fry until the flavor is released. Add the cooked fungus and green vegetables and stir-fry. , pour in the prepared juice, and stir-fry a few more times when the juice boils.