Fish-flavored shredded pork the name, on the other hand, is the war period by Chiang Kai-shek's chef named, and then passed down to the present day. Fish-flavored shredded pork, this dish has nothing to do with fish, fish-flavored shredded pork "fish flavor ", by pickled chili peppers, Szechuan salt, soy sauce, sugar, minced ginger, minced garlic, green onions from the preparation. This seasoning is not related to fish, it is an imitation of the seasoning and method used in Sichuan folk cooking fish, named Fish Fragrance. Fish-flavored shredded pork is a special traditional dish, flavored with fish and named after Sichuan cuisine. Szechuan cuisine is a classic dish of shredded pork with fish flavor.
Fish-flavored shredded pork inside is no fish, first of all, why will be called fish-flavored shredded pork, I heard that there was a family very much like to eat fish, like to do fish noodles put, onions, ginger, garlic and other ingredients, One day do some do fish ingredients and, he did not want to waste away, to do fish ingredients in other dishes inside the fried, her husband came back and ate the dish is very Good, ask his wife how to do, his wife told him , this is the origin of the fish meat thread.
To do the fish and meat preparation materials are, tenderloin, red radish, green chili pepper red chili pepper wire, wood ear wire. First of all, the tenderloin cut into julienne, put a little salt cooking wine pepper 13 incense stirred evenly, stirred in one direction, and then put a little soy sauce, an egg white
, continue to stir evenly, and then put the powder, put a little cooking oil stirred evenly
, the pot of oil in the boiler to fifty percent hot, pour out the oil, and then put the oil, this is called the hot pot of cold oil, the shredded meat into the pot, with chopsticks, stirred
, do not let it burn to fifty percent hot, the oil poured out, and then oil, this is called the hot pot of cold oil, the shredded meat into the pot, with chopsticks stirred a little
, don't let it stick, ten seconds or so can be out of the pot.Red radish silk also use the same method, the pot of oil, put garlic and ginger, Pixian bean paste, burst out of the red oil, just ready, red and green chili pepper silk, fungus silk, pour into the pot, put the meat shredded red radish silk, stir-fry a few times, under the point of fish oil, chicken monosodium glutamate, pepper, put a little soya sauce, stir-fry with high heat for more than a dozen seconds, with the powder, thickening, you can get out of the pot.