The chef who has been in the industry for 20 years teaches you the old-fashioned way of making fish-flavored shredded pork, without adding watercress, it is light and not oily, and the taste is much fresher.

Does fish-flavored shredded pork contain fish? Now everyone must know that there is no fish, but a "fish flavored sauce" mixed with seasonings. In Sichuan restaurants all over north and south China, you can tell whether it tastes good or not by frying a plate of fish-flavored shredded pork.

Most Sichuan restaurants use bean paste to make this dish. The finished dish is red and spicy, and it tastes very enjoyable. The taste is salty, sour, spicy, sweet, and fresh. It was selected It is a provincial-level "Tianfu Famous Dish". In fact, as a home-cooked dish in Sichuan, the preparation of fish-flavored shredded pork has long been varied. For example, some restaurants use bamboo shoots as side dishes, while others use lettuce, and some use garlic sprouts.

My second uncle is a restaurant chef. He has been cooking for more than 20 years. I heard that when he was learning the art, the fish-flavored shredded pork taught by his master did not add bean paste, but fish pickled pepper, which was added Pickled peppers from crucian carp absorb the fresh flavor of the fish.

The fish-flavored shredded pork made with fish pickled pepper has a much fresher taste, but compared with the one made with bean paste, it is not so red in color, not so oily, and looks lighter.

Because bean paste is convenient and the color is beautiful, chefs no longer use this old-fashioned method.

Today I will share with you the old-fashioned way of making fish-flavored shredded pork. Friends who have never tried it can learn it. It is very suitable for those who like something light.

Fish-flavored shredded pork

Prepare 200 grams of tenderloin, a handful of fish pickled peppers, a garlic, half a carrot, a handful of fungus, 2 green onions, salt, cooking wine, Starch, light soy sauce, balsamic vinegar, sugar, water.

1. To stir-fry shredded pork, it is best to use tenderloin. If not, you can also use lean meat. The texture will be softer and more tender. When shredding, put it in the refrigerator for 20 minutes. It will be slightly hard, so it is better to cut it into shreds and set aside.

2. Chop the fish pickled pepper into fine pieces. If you don’t have it, you can use ordinary red pickled pepper. The taste is also good. Soak the black fungus and cut into thin strips, cut the shallot into chopped green onion, and cut the garlic into minced garlic.

3. Add a small amount of salt and cooking wine to the shredded pork, and mix it with your hands for 2 minutes. Add half a spoonful of starch and one egg white, and continue to mix it with your hands to sizing the shredded meat so that it is tender and smooth. , marinate for 10 minutes.

4. Mix a bowl of fish-flavor sauce, 1 spoon of starch, 2 spoons of light soy sauce, 3 spoons of mature vinegar, 4 spoons of sugar, 5 spoons of water. If there is stock, it is best to stir evenly with chopsticks.

5. Pour a little more oil into the pot, add the marinated shredded pork, stir-fry for half a minute, stir-fry until the color changes, and add the vinegar.

6. Leave the base oil, add fish pickled pepper, onion, ginger and garlic. Stir-fry until fragrant. Add shredded fungus and stir-fry until cooked. Pour in fried shredded pork and stir-fry. Pour in the fish-flavor sauce, stir-fry evenly and reduce the sauce.

7. When the soup is thick, turn off the heat, sprinkle with chopped green onions and put on a plate. The fish-flavored shredded pork is ready.

8. Finally add the green onions, stir-fry for a few times and then take it out of the pan and serve it on a plate.

Summary of techniques

I only added shredded fungus to this dish. You can add garnishes according to your own taste, just cut them into shreds.

Instead of using bean paste, use red pickled peppers. The stir-fry is not as oily, but the taste is still spicier and fresher. Minced garlic is also essential, providing a rich garlic flavor.

When frying the shredded pork, you need to heat the oil in a cold pan. Since the shredded pork is sized with starch, if you fry it in hot oil, it will easily stick to the pan and become hard. Use cold oil to fry the shredded pork after the oil is warmed up. It's also ripe and very tender.

The cooking time of this dish is relatively short, it can be cooked in 1 to 2 minutes. Do not fry it for too long, otherwise the taste will become old.