Fish-flavored shredded pork is named after fish flavor. Fish flavor is a folk seasoning method for cooking fish in Sichuan. This flavor does not come from "fish", but is made by mixing pickled pepper, bean paste, onion, ginger, garlic, sugar, salt and soy sauce, and then stirring with shredded pork. It is salty, sour, sweet, spicy, fragrant and fresh.
According to legend, shredded pork with fish flavor was inspired by shredded pork with pickled peppers, which was created by Sichuan chefs during the Republic of China. Fish-flavored shredded pork has a short history. 1328 kinds of Sichuan-style dishes were included in 1909, but there was no fish-flavored shredded pork. The name of this dish, Fish-flavored shredded pork, was finally named by Chiang Kai-shek's chef during the Anti-Japanese War and has been passed down to this day.
Making skills of fish-flavored shredded pork
First, material selection. Tenderloin is the first choice, and it tastes more tender. Chop the pickled peppers carefully before cooking, so as to fry bright red oil.
Second, the temperature. Stir-fried shredded pork with fish flavor should be stir-fried with strong fire, strong enough and full of gas in the pan, so that the fried dishes will be fresh.
Third, the 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, fried with pickled peppers until crispy and spicy, and at the same time, people will not feel spicy after eating them.