It is fish-flavored shredded pork

1. Why is it called fish-flavored shredded pork?

Firstly, the overall taste of this dish is very similar to the famous Sichuan dish, watercress fish. Therefore, the aroma of watercress is used to describe the taste of dishes made with pickled chili peppers and sweet and sour as the main condiments.

The second is that the pickled peppers used in the condiments of this dish are directly related. Because the authentic and traditional pickled chili peppers require fresh crucian carp when pickled, the pickled chili peppers are also known as fish spicy food.

2. Why should pickled chili peppers be used to season fish-flavored shredded pork?

Regular fish-flavored shredded pork only uses pickled chili peppers. It’s not considered authentic fish-flavored shredded pork.

Among the Sichuan condiments, the only one that is most similar to pickled chili peppers in terms of texture, flavor and use is Pixian Douban. Compared with the two, soaked chili peppers contain more water, are redder in color, have a shorter soaking time, have a spicy taste, require more oil, and need to be fried until crispy. Only by stir-frying on high heat for a short time, without interruption, and in one go can the food have a fresh and spicy taste. If the time is longer, the spicy taste of soaked peppers will appear in the dish. In addition, the pickled chili pepper itself has a fish flavor, so an important principle of fish flavor is formed.

3. Salty taste is particularly important in fish-flavored shredded pork

The order of fish flavor is salty, sweet, spicy and slightly sour, with salty taste ranking first. . If the salty taste is not enough, it will be difficult to blend the sweet and sour flavor and the spicy pickled pepper flavor. Either it will be too sweet, too sour, or too spicy. But the saltiness is very difficult to adjust, especially the fish-flavored shredded pork. Anyone who has made it knows that it is often overly salty and rarely not salty enough. Why is this? We need to analyze the composition of saltiness in fish-flavored shredded pork, which mainly includes the saltiness of soy sauce, the saltiness of shredded pork (shredded pork must be marinated), and the saltiness of pickled chili peppers. In fact, the saltiness is enough. If you add salt when seasoning, it will definitely be salty.

4. About ingredients

The best ingredient for fish-flavored shredded pork is winter bamboo shoots, which are magnolia slices. There are two reasons: first, the taste is unique. Winter bamboo shoots are crispy and tender, which goes well with shredded pork. Secondly, winter bamboo shoots do not contain other flavors, which is incomparable with other vegetables. If other vegetables are used in fish-flavored shredded pork, it is easy to The other flavors will affect the fish flavor; secondly, the colors are consistent. The brown-red pork shreds, the black-red fungus, the white-red winter bamboo shoots, and the green-red green onion all work together to make the colors consistent.

5. Pickled peppers should be minced

There are two reasons: First, it can bring spiciness to the dishes, which is the main function, and this spiciness is the main function of other condiments. What cannot be replaced is that only when it is in a velvety shape can the spiciness be completely released; the second is the color composition, fish-flavored shredded pork dishes are red, and the red color of pickled peppers is the color standard of this dish. If it is not in a velvety shape, the red color will be difficult to achieve. Exuding through the skin of the pepper will cause poor color.

6. The use of onions, ginger and garlic

The onions should be put into the pot last, because the onions will not have fragrance until they are six mature, and the spiciness will disappear. Ginger and garlic should be cut into rice and cooked early, because ginger and garlic can only produce fragrance when they are fully cooked. Usually garlic: ginger: green onion = 3: 2: 1. I want to emphasize garlic here. The spicy flavor of garlic and the spicy flavor of pickled chili peppers will form a unique aroma under the action of fire, so garlic is very important in fish-flavored shredded pork. The amount of garlic should be enough, but not too much. Usually 200 grams of shredded pork requires 20-30 grams of garlic.

7. Stir-fry the pickled peppers to produce a crispy aroma.

The crispy aroma has two meanings: crispy refers to the heat, and fragrant refers to the taste. Pickled peppers contain a lot of water, which adds a salty taste in addition to spiciness, but they are raw after all, so when frying, you need to use an appropriate amount of oil, warm the oil over a warm fire, and stir-fry with ginger and garlic to get the fragrance. Crispy is between cooked and burnt, which means that the pickled peppers must be fried until there is only a certain amount of moisture, not too much or not too little. This requires long-term operation, which is also the importance of the heat of the fish-flavored shredded pork.