Let's talk about the matters needing attention in cooking this dish first!
①: When we stir-fry this dish, we must use Erjing pepper.
②: About 60% of the chefs stir-fry this dish by mixing all the seasonings and water starch in a bowl, putting them into the pot at one time, and stir-frying for about 20 seconds.
③: When our Sichuan and Chongqing chefs cook fish-flavored shredded pork, they only add two kinds of ingredients at most! Generally speaking, shredded black fungus and shredded green bamboo shoots are added, or shredded black fungus and shredded bamboo shoots (water bamboo) are added, or no ingredients are added at all.
④ In some areas of Chongqing, shredded pork with fish flavor is added with fine scallions, which are generally called Jing scallions, the very fine kind, cut into small fingernail-sized dices and added as scallions.
As for the practice of fish-flavored shredded pork, there are actually too many. Let's share my own method of making fish-flavored shredded pork!
Material preparation:
Ingredients: 200g shredded pork.
Accessories: 60g of scallion is cut into 1cm long segments, and 40g of scallion green is cut into 1cm long segments.
Accessories 2: garlic paste15g, ginger rice 5g, pickled pepper sauce 40g: the ratio of pickled pepper to pickled ginger is 9:1.
Marinated meat seasoning: 2g of salt, 5ml of cooking wine, 2g of pepper 1 g, 2ml of soy sauce, half of egg white, 20g of raw flour. Salad oil 10ml.
Bowl sauce: 20ml of aged vinegar, sugar 15 g, pepper 1 g and water starch.
Frying method:
Step 1: Heat the pan, then put it into the oil sliding pan, pour out the oil, and then add cold oil! About 3-40ml.
Step 2: Stir-fry the shredded pork and push it to the other side of the pot.
Step 3: Stir-fry ginger rice, garlic paste and pickled pepper sauce, and be sure to stir-fry the flavor fully.
Step 4: after adjusting the fire, add the scallion and stir-fry it evenly with the shredded pork and sauce.
Step 5: pour the prepared bowl into the pot, stir fry over high fire, then put the green onion down and stir well.
Fish-flavored shredded pork itself is a home-cooked dish, just eat it! The characteristics of fish-flavored shredded pork are: salty, sweet and sour, ginger, onion and garlic are outstanding, and the color is red and bright. In fact, as long as its basic characteristics are achieved, then other methods are actually not very important!
About fish-flavored shredded pork, the following questions can be roughly summarized!
The first one: Do you want fish-flavored shredded pork with watercress?
Second: Do you want to add ingredients to the fish-flavored shredded pork? What ingredients are added?
The answer to the first question is: there is no answer! Not counting chefs working in other provinces, in Sichuan and Chongqing, some chefs add watercress, and some don't! Even I have seen a master fry a fish-flavored shredded pork directly with bean paste and old vinegar without pickled pepper sauce! But I fry shredded pork with fish sauce myself without bean paste!
The second question: What ingredients do you add to the fish-flavored shredded pork?
But in the same area, the fish-flavored shredded pork fried by another master needs to be added with ingredients! In Sichuan and Chongqing, the ingredients for adding fish-flavored shredded pork are generally: shredded fungus, shredded winter bamboo shoots, shredded green bamboo shoots and shredded high bamboo shoots (water bamboo). Of course, not all ingredients are available. Generally, there are about two kinds of ingredients.