Sichuan cuisine is famous for making good use of spicy food, and with its unique cooking methods and strong local flavor, Sichuan cuisine can be said to be the first among the eight major cuisines in China. The six famous dishes are: shredded pork with fish flavor, kung pao chicken, husband and wife lung slices, Mapo tofu, Sichuan style pork, Dongpo elbow.
And I like shredded pork with fish sauce best. Especially grandma. That day, I was watching grandma do it. Grandma took out the bought lean meat, fungus, carrots, magnolia slices and seasonings, and then cut the vegetables and meat into shreds one by one; Put some starch and cooking wine on the shredded pork, stir-fry the shredded carrot in the oil pan, then take it out and put it in the pan; When the meat was cooked, grandma put a bag of spices into the pot. Suddenly, the kitchen was filled with fragrance. Finally, put the cut fungus and magnolia slices in, turn on the fire, stir-fry until all are cooked, and then add shredded carrots; In the last step, stir-fry evenly and serve.
"Mmm-mmm, it smells good." I can't wait to pick up chopsticks, pick up a bunch of them and put them in my mouth: the fish is fragrant and sweet, the shredded pork is smooth and tender, and the material is crispy. It's really a famous dish, and I'm enjoying it slowly.
Fish-flavored shredded pork will always shine on Sichuan cuisine recipes, and it will always be my constant choice.