In many restaurants, there is a very popular dish called "Fish-flavored shredded pork". Some people think it is strange to see this dish: you can see the shredded pork on the plate, but you can't smell the "fish". If you really think this dish tastes like fish, you are all wet. This dish was improved by Sichuanese in recent years and has long been included in Sichuan cuisine, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant seeds and fish-flavored three-silk. Therefore, there is no fish flavor in the fish-flavored shredded pork, and there is no fish flavor.
It turns out that a long time ago, when a family in Sichuan cooked fish, they often put some condiments, such as onions, ginger, garlic, wine, vinegar and soy sauce. Once, when the hostess was cooking, in order not to waste the ingredients left over from cooking fish, she fried another dish with leftovers. I didn't expect this dish to taste good after frying. Because cooking fish ingredients are used to stir-fry other dishes, which makes them more delicious, people call these dishes "fish-flavored stir-fry".
Fish sauce can be mixed in many ways. Everyone has his own unique way. The key to making fish sauce is to master the proportion of soy sauce, vinegar and sugar. Other seasonings can be added according to your own taste. You can make delicious food with fish sauce and delicious ingredients! Pickled pepper or chopped pepper is the best choice for making fish-flavored shredded pork. Pixian bean paste is not the best choice. When curing shredded pork, add a spoonful of salad oil and mix well, which can effectively retain the moisture of shredded pork and disperse the oil more easily.
I think cooking is a very interesting thing I can play with these ingredients, turn them into delicious food, and take charge of the health of my family.