I remember when I was in college, because the school is in the suburbs, so there will be a lot of small fried dishes nearby, every time I go to eat with my classmates, I will order a " Fish Scented Shredded Pork". I don't know why, but at that time, the fish and meat, for me, is really too tempting! Although the school cafeteria also have, but always feel still outside of the delicious some.

Fish-flavored shredded pork is a very famous Sichuan dish, which is said to be inspired by another classic dish, "shredded pork with pickled peppers". Although there is no fish in the Shredded Pork with Fish, it has a flavor that will satisfy many meat eaters, and it is also very filling, with a variety of colorful side dishes that make it look appetizing. Now the fish-flavored shredded pork, can be said to be a very common home cooking, but want to do a good job, that still need to have some know-how.

Fish-flavored shredded pork is good to eat, mainly depends on its fish sauce is good. Here to share a golden recipe and proportion of fish sauce, we just need to remember "54321" on it, 5 refers to 5 spoons of water, 4 refers to 4 spoons of vinegar, 3 refers to 3 spoons of sugar, 2 refers to 2 spoons of soy sauce, 1 refers to 1 spoons of starch. With this recipe ratio in mind, you are guaranteed to make a plate of high-quality fish-flavored shredded pork!

Main ingredients: pork tenderloin, bell peppers, fungus, carrots

Universal Fish Flavor Sauce: 5 spoons of water, 4 spoons of vinegar, 3 spoons of sugar, 2 spoons of soy sauce, 1 spoon of cornstarch 5 spoons of water

Side dishes: Pixian Bean Sauce, cooking wine, soy sauce, salt, cornstarch, minced ginger, minced garlic, cooking oil

Specific method

(1) tenderloin cleaned and cut into shredded meat into the container, add cooking wine, soy sauce, salt, starch and stir evenly sizing, so that the fried shredded meat smooth and not greasy.

(2) Pepper washed and cut into julienne, fungus soaked in warm water and cut into julienne, carrots peeled and cut into julienne. Try to keep the shredded meat, shredded bell pepper, shredded fungus, shredded carrots about the same degree of thickness.

(3) ginger, garlic, chopped more, half of which is used to burst incense, the other half is used to enhance the flavor and aroma.

(4) Next on our "universal fish sauce": 5 tablespoons of water, 4 tablespoons of vinegar, 3 tablespoons of sugar, 2 tablespoons of soy sauce, 1 tablespoon of starch.

(4) start a pot of boiling oil, when the oil is hot, first pour in the shredded pork slip cooked, if the shredded pork has a sticking, with a spoon gently break up, and then sheng out standby.

(5) pot to leave a little oil, to a spoonful of Pixian soybean paste, stir fry red oil over low heat, add half of the ginger and garlic, burst incense into the pepper, fungus, carrots, stir fry for two minutes to break the life.

(6) Finally, put on the shredded meat and quickly stir fry evenly, then pour the remaining ginger and garlic into the pan and stir fry, then pour in the fish sauce, stir fry over high heat until so the ingredients are wrapped by the fish sauce can be out of the pan.

A color, aroma and taste of "home version of the fish meat" is done, do this dish is very important to choose materials, if the tenderloin replaced with chicken breast flavor will be greatly reduced, fried this dish in addition to the beginning of the slippery shredded pork and fried Pixian bean paste need to be small fire slowly fried, the remaining amount to be fast fire. The remaining amount should be fierce fire to fry quickly, the fire is big enough, the pot gas enough, so that the fried fish flavor shredded meat is fish flavor.