Shredded pork with fish flavor is named after the fish flavor, and is said to be inspired by shredded pork with pickled peppers, which was created by Sichuan chefs during the Republic of China years, but is already a famous dish in the Sichuan cuisine. Fish-flavored shredded pork is a reddish-colored, fish-flavored dish that is salty, sweet, sour, and spicy, and the shredded pork is smooth and tender, making it a must-have dish for the next meal.

Raw materials: pork loin, asparagus, black fungus, ginger, garlic, scallions, vegetable oil, cooking wine, egg white, starch, salt, sugar, soy sauce, Huadiao wine, white rice vinegar, starch.

Practice steps:

Step 1, wash and prepare the ingredients.

Step 2: Wash and shred the spine.

Step 3, soak in water for 1 hour, change the water 2-3 times, and then pull out the shredded meat when it turns white.

Step 4: Add salt and cooking wine to the shredded pork and mix well. Add egg white and scrub well with your hands until blended, the shredded pork will be more tender.

Step 5: Add 3 grams of cornstarch to the shredded pork and continue to mix well. Finally, add cooking oil and mix well again.

Step 6: Wash and shred the fungus, mince the ginger and garlic, and chop the chili pepper.

Step 7: Make the dressing: add sugar, soy sauce, Huadiao wine, white rice vinegar, 2 grams of cornstarch in a bowl and stir well.

Step 8: In a separate small pot, bring the water to a boil and blanch the shredded asparagus to remove the bitter taste, then fish out and set aside.

Step 9, start a frying pan, pour in a moderate amount of oil, fifty percent of the heat into the marinated shredded pork, high heat and quickly slide until white.

Step 10: Push the shredded pork to one side of the pan, stir-fry the pickled chili peppers on the other side, then mix with the shredded pork and stir-fry well.

Step 11: Stir in the ginger and garlic; add the shredded fungus and asparagus, stir-fry, pour in the fish sauce, and stir-fry quickly to combine.

Step 12, sprinkle in chopped green onion and stir-fry for a few seconds.

Step 13, out of the pot, serve.

Tips:

1, tenderloin is preferred, eat more tender. Pickled peppers in the pot before finely chopped, so that you can stir fry bright red oil. 2, frying fish and meat to fierce fire fast frying, the fire should be big enough, the pot gas should be enough. 3, fish and meat to pay attention to the "see the oil do not see the soup," the proportion of fish sauce seasoning to pinpoint the right. Ginger and garlic should be chopped, with pepper together in the pan fried to crispy, fried spicy flavor, while letting people eat into the mouth and do not feel spicy.