Fish-flavored shredded pork is a very classic home-cooked dish and one of the representative dishes of Sichuan cuisine. Mainly pork, with fungus, carrots and bean paste fried. Bright red in color, rich in taste and characterized by fish flavor. Fish-flavored shredded pork is made of pork, and there is no food related to fish at all. Why does it taste like fish? I believe this is what many people don't understand. In fact, if you want the fish-flavored shredded pork to taste like fish, you only need a bowl of special juice (in a clean small bowl, add 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1 tablespoon of starch, 1 tablespoon of chicken essence and 3 tablespoons of water, and stir well to get the fish-flavored shredded pork. ) It can be cooked as a home-cooked dish with fish-flavored shredded pork.

Specific practices are as follows:

Step 1: Cut pork into finer shreds, put them in a container, add salt, cooking wine and water starch, stir them evenly by hand, and then marinate them for a while;

Step 2, the fungus is soaked and cut into filaments in advance, the carrots are washed and shredded, and the bamboo shoots are also cut into filaments;

Step 3, add water to the pot, after the water is boiled, add the cut bamboo shoots, blanch them, and then take them out and drain them for later use;

Step 4, put 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1 tablespoon of starch, 1 tablespoon of chicken essence and 3 tablespoons of water into a clean small bowl, and stir evenly to obtain fish-flavored juice;

Step 5, preheating the wok, adding the cold oil into the pickled pork shreds, quickly stirring until the color changes, and then taking out;

Step 6, leave a little base oil in the pot, add minced onion and ginger, stir-fry, add bean paste and stir-fry red oil;

Step 7, add shredded carrots, shredded fungus and shredded bamboo shoots, stir-fry for a while, pour in fish sauce, stir-fry evenly, and finally add the fried shredded pork;

Step 8, stir-fry, thicken with water starch, turn off the heat after stir-frying, and plate.

Ps: It should be noted that the proportion of sweet and sour is very important. The ratio of sugar to vinegar is 1: 2, which will make the taste better.

In addition, there are two tips that need your attention. First, the cured pork needs to be fried in the oil pan first, and then fried in the oil of the fried pork, which tastes more fragrant; Secondly, if you want the soup of fish-flavored shredded pork to be thick, you need to thicken it with water starch at the end. This kind of fish-flavored shredded pork will definitely be quite delicious. Remember these, and make sure that the fish-flavored shredded pork is delicious, and you don't have to go to a restaurant anymore.