Dish name: Fish Scented Shredded Pork

Ingredients: Lean Pork 200g

Water Sprouted Fungus 25g

Water Sprouted Yucca Slices 25g

Pickled Chili Pepper 40g

Cabbage Oil 125g

Soy Sauce 10g

Salt 3g

Sugar 10g

Vinegar 8g

Monosodium glutamate 1g

Material wine 15g

Ginger 10g

Scallion 15g

Water Bean Powder 50g

Soup moderate

Production method: 1, cut the pork into 6 - 7 cm long two thick shredded in a bowl, with salt, cooking wine, water Bean Powder and mix well.

2, cleaned and shredded fungus, yucca slices shredded, blanch once in boiling water.

3, take a bowl, put soy sauce, sugar, vinegar, monosodium glutamate, broth, water bean powder, blended into fish sauce.

4, the pot of oil burned to five mature, under the shredded meat super scattered, put bubble chili pepper fried red, under the ginger, onion, garlic, fried flavor, and then put the fungus wire, magnolia slice wire fried evenly, cooked into the fish sauce, stir fry a few times quickly, start the pan into the plate.

In the operation process must pay attention to, shredded meat to cut evenly, code flavor to be accurate, to fish sauce according to the proportion, to strictly grasp the material successive, fast action to ensure the quality of the dishes.

In addition to pork, there are many other vegetables and meats that are suitable for fish dishes, such as fish and eggplant, fish and greens, fish and duck, fish and prawns, fish and rice chicken, etc., which are all very tasty. ︶づづ落寞 2008-06-21 14:51 Prosecution

Shredded Pork with Fish Flavor

Fish-flavored shredded pork

It is named after the flavor of fish. Fish-flavored dishes came into being only in recent decades, and were first created by Sichuan chefs in the early years of the Republic of China (R.O.C.). 1,328 Sichuan dishes were included in the Chengdu General View published in 1909, but there was not a single fish-flavored dish, which suggests that fish-flavored dishes could only have appeared after 1909. The "fish flavor" of Shredded Pork with Fish Flavor is made from pickled chili peppers, Sichuan salt, soy sauce, sugar, minced ginger, minced garlic, and scallions. This seasoning and fish is not related, it is imitated Sichuan folk cooking fish seasoning and method, named "fish", with salty, sweet, sour, spicy, fresh, fragrant and other characteristics, used to cook dishes with excellent taste.

Fish flavor is one of the main traditional flavors of Sichuan cuisine. The dish has a fish flavor, but its flavor does not come from the "fish", but pickled red pepper, green onions, ginger, garlic, sugar, salt, soy sauce and other seasonings modulation and become. This method originated from the Sichuan folk unique method of cooking fish seasoning, and now has been widely used in Sichuan cooked dishes, with salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger, garlic flavor characteristics.

2 "fish and shredded pork

Materials:

150 grams of lean pork, 6 grams of soy sauce, 2 grams of salt, 8 grams of vinegar, 10 grams of sugar, 60 grams of green onion, 3 grams of ginger, 5 grams of garlic, 20 grams of pickled red pepper, 4 grams of cooking wine, soybean flour, 65 grams of oil

Production:

1, pork sinews cut into a 0.2-centimeter piece, roll the meat into a large piece, and then cut into a 0.2-centimeter piece. cm of large slices of meat rolled into a tube, cut with a knife into a thick matchstick-sized shredded meat, under the salt 1 grams of cooking wine and a little water in a bowl, and then into the soybean meal to grasp the batter.

2, the sugar, soy sauce, salt, vinegar hook into the bowl, add a little water and soybean meal into the flavor sauce to be used.

3, the pot on the fire on the oil, burned to five or six percent of the heat will be sizing the flavor of the shredded meat into the pot, with a spatula to quickly stir fry, stir fry until the shredded meat stretch was white, under the bubble chili peppers, ginger and rice fried fried fried color, that is, put into the garlic rice fried flavor, and then under the small green onion and poured into the taste of seasoning sauce; spatula stir fry to the dishes to tightly juice bright oil out of the pot and a few drops of vinegar into the.

3 "the mouth of the fish meat

Materials:

300 grams of tenderloin, ginger, garlic, green onion, pickled red pepper, sugar, vinegar, salt, monosodium glutamate, starch, peanut oil, appropriate amount

Method of production:

1, the tenderloin cut into thick wire, pickled red pepper chopped fine with sugar, vinegar, monosodium glutamate, starch into sweet and sour sauce; shredded pork with a little salt, starch immersion into taste;

2 "the meat is not a good choice, but the meat is a good idea," he said, "I'm sure that you can find it. Starch soak into the flavor;

2, the pot is hot, under a little oil, and then under the shredded meat, stir fry, push the side of the pot, under the bubble red pepper, after the ginger. Garlic sautéed to color, and shredded meat stir fry, add sugar, vinegar, stir fry evenly, under the chopped green onion upside down pot to plate, that is complete.

Features: salty, sweet, sour and spicy, ginger, green onion and garlic flavor is prominent, the shredded meat is uniformly thick and thin, bright red color.