The dish is named after the fish flavor. Fish-flavored dishes are only available in recent decades and were first created by Sichuan chefs in the early Republic of China. 1909 publication of "Chengdu Overview" included 1,328 Sichuan dishes, but there was no fish-flavored dishes, indicating that fish-flavored dishes can only be after 1909 only appeared. The "fish flavor" of Shredded Pork with Fish Flavor is made from pickled chili peppers, Sichuan salt, soy sauce, sugar, minced ginger, minced garlic, and scallions. This seasoning is not related to fish, it is imitated Sichuan folk cooking fish seasoning and method, named "fish", with salty, sweet, sour, spicy, fresh, fragrant and other characteristics, used to cook dishes with excellent taste.
Fish flavor is one of the main traditional flavors of Sichuan cuisine. The dish has a fish flavor, but its flavor does not come from the "fish", but pickled red pepper, green onions, ginger, garlic, sugar, salt, soy sauce and other seasonings modulation and become. This method originated from the Sichuan folk unique method of cooking fish seasoning, and now has been widely used in Sichuan cooked dishes, with salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger, garlic flavor characteristics.
2 "fish and shredded pork
Materials:
150 grams of lean pork, 6 grams of soy sauce, 2 grams of salt, 8 grams of vinegar, 10 grams of sugar, 60 grams of green onion, 3 grams of ginger, 5 grams of garlic, 20 grams of pickled red pepper, 4 grams of cooking wine, soybean flour, 65 grams of oil
Production:
1, pork sinews cut into a 0.2-centimeter piece, roll the meat into a large piece, and then cut into a 0.2-centimeter piece. cm of large slices of meat rolled into a tube, cut with a knife into a thick matchstick-sized shredded meat, under the salt 1 grams, cooking wine and a little water in the bowl, and then into the soybean flour to grasp the batter.
2, the sugar, soy sauce, salt, vinegar hook into the bowl, add a little water and soybean meal into the flavor sauce to be used.
3, the pot on the fire on the oil, burned to five or six percent of the heat will be sizing the flavor of the shredded meat into the pot, with a spatula quickly stir fry, stir fry until the shredded meat stretch was white, under the bubble chili peppers, ginger and rice fried fried fried color, that is, put into the garlic rice fried flavor, and then under the small green onion and poured into the taste of seasoning sauce; spatula stir fry to the dish is tightly juiced bright oil when the pan, and a few drops of vinegar into it.
3 "the mouth of the fish meat
Materials:
300 grams of tenderloin, ginger, garlic, green onion, pickled red pepper, sugar, vinegar, salt, monosodium glutamate, starch, peanut oil, appropriate amount
Method of production:
1, the tenderloin cut into thick wire, pickled red pepper chopped fine with sugar, vinegar, monosodium glutamate, starch into sweet and sour sauce; shredded pork with a little salt, starch immersion into taste;
2 "the meat is not a good choice, but the meat is a good idea," he said, "I'm sure that you can find it. Starch soak into the flavor;
2, the pot is hot, under a little oil, and then under the shredded meat, stir fry, push the side of the pot, under the bubble red pepper, after the ginger. Garlic sautéed to color, and shredded meat stir-fried, add sugar, vinegar, stir-fried evenly, under the chopped green onions upside down pot for plate, that is, into.
Features: salty, sweet, sour and spicy, ginger, green onion and garlic flavor is prominent, the shredded meat is uniform, red color.
4 "fish-flavored shredded pork
"Fish-flavored shredded pork" is a traditional dish in Sichuan cuisine. In Sichuan, cooking many flavorful dishes to see, are inseparable from the pickled chili pepper, this pickled chili pepper in Sichuan sauces store are sold in the local also known as "fish spicy", commonly known as "fish incense". Where the production of "fish" dishes are generally seasoned with the same seasoning to do the Sichuan cuisine "bean fish" seasoning, are salty, sweet, sour, spicy, fragrant, fresh and other flavors, exceptionally palatable. "Fish-flavored shredded pork" is with "fish" seasoning and take and folk cooking fish similar to the practice of cooking. The dish method is unique, with different materials, has a unique flavor, and therefore popular among people, become one of the most famous dishes in the Sichuan cuisine, and spread to the country's major cities and Hong Kong, Macao, in the United States, Japan, Britain, France, West Germany, Singapore and many other countries in the Chinese restaurant have this dish to supply.
Ingredients:
200 grams of pork leg (30% fat, 70% lean), 50 grams of slices of shaved yucca, 25 grams each of green onion, shaved fungus, pickled red pepper, wet starch, 15 grams each of garlic, soy sauce, 10 grams each of ginger, vinegar, salt: grams of sugar 12 grams of meat broth 50 grams, 100 grams of cooked lard.
Method of production:
1, the pork cut into about 7 cm long, 0.5 cm thick silk. Magnolia slices, fungus are cut into julienne, and shredded meat together into a bowl, add fine salt, wet starch (15 grams) and mix well.
2, the bowl put sugar, vinegar, soy sauce, green onions, wet starch (10 grams) and broth, mix into gravy.
3, frying pan on high heat, under the lard burned to 60% hot, under the shredded meat stir-fried, add ginger, garlic and chopped pickled red pepper stir-fried flavor, and then add yucca slices, fungus stir-fried for a few times, and then cooked into the gravy, upside down for a few times that is.
Features: Orange-red color, tender meat, sweet and sour, slightly spicy, fresh and delicious.
Key: Shredded meat must be cut evenly. The sour and spicy flavor should be moderate to highlight the aroma.
5" Fish-flavored Shredded Pork
Fish-flavored is one of the main traditional flavors of Sichuan cuisine. The dish has a fish flavor, but its flavor does not come with "fish", but bubble red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other seasonings modulation. This method originated from the Sichuan folk unique method of cooking fish seasoning, and now has been widely used in Sichuan cooked dishes, with salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger, garlic flavor characteristics. The main ingredient of this dish is pork, to choose thirty percent fat, seventy percent lean pork shredded and stir-fried, in order to make the shredded meat texture tender. The dish color red, tender meat, fresh texture, rich fish flavor.
Raw materials:
Pork 5 two about 200 grams, hydrated yucca slices, fungus, pickled red pepper, ginger, green onions, etc., salt, vinegar, sugar, etc., appropriate amount.
Methods:
①Pork, yucca slices, fungus are shredded, into the bowl with seasonings slightly marinated.
②The seasoning and broth boiled into a gravy.
3 shredded meat into the frying pan in the smooth frying scattered, add ginger, garlic, pickled red pepper fried fish flavor, and then into the yucca slices, fungus stir-frying, cooking gravy is ready.
6 "Sichuan famous dish fish and meat
Features: fish and meat, golden red color, smooth and tender, sweet and sour, spicy and salty all five flavors.
Raw materials:
250 grams of pork, shredded green onions and ginger, pickled chili pepper, cooking oil, fresh broth, yellow wine, salt, sugar, soy sauce, vinegar, monosodium glutamate, pepper, garlic, ginger, Sichuan soybean petals, pepper, egg whites, chili oil, cornstarch, etc., appropriate amount.
Method:
1, the leg meat batch cut into matchsticks thick shredded meat, plus yellow wine, egg white, salt, monosodium glutamate (MSG), pepper, starch, mixing well on the flavor sizing.
2, another small bowl into the fresh soup, yellow wine, garlic, sugar, monosodium glutamate, ginger, green onion, water starch into the ingredients standby.
3, hot pot, put cooking oil, until the oil temperature rises to 60% hot, the shredded meat pot row oil breaks raw is sheng up.
4, the pot to leave a little oil, put ginger, pickled chili pepper shredded stir fry, and then into the bean paste stir fry a few times.
5, and finally into the shredded meat and spare ingredients, open fire stir-fry, dripping into the spicy oil, sprinkle pepper, stir-fry evenly.
7 "fish and meat (Figure)
Materials:
150 grams of lean pork, 60 grams of refined oil, 15 grams of soy sauce, vinegar 8 grams, 10 grams of sugar, 10 grams of green onion, 5 grams of ginger, 5 grams of garlic, 20 grams of pickled red chili pepper end, 10 grams of wine, monosodium glutamate (MSG), and salt and soup each a little bit of water starch 100 grams.
Methods:
1. Pork shredded, onion, ginger, garlic, chili pepper minced.
2. Shredded pork is mixed with salt and cooking wine, and mixed with water starch.
3. Vinegar, sugar, cooking wine, green onions, ginger, garlic, monosodium glutamate, soup into a sauce.
4. Start a frying pan, the shredded meat into the stir-fry, and then pour into the juice, stir-fry a few times can be.
8 "fish and shredded meat
Instructions:
200 grams of lean pork, 25 grams of hairy fungus, hairy yucca slices, 40 grams of pickled chili peppers, 10 grams of soy sauce, sugar, garlic, 15 grams of green onion, 15 grams of wine, 8 grams of vinegar, 3 grams of salt, 1 gram of monosodium glutamate (MSG), 50 grams of starch, 125 grams of oil, 50 grams of broth
Production method:
This is the first time that I have seen this.
1, the bubble chili pepper cut into pieces to be used;
2, a small bowl to add ginger, onion, garlic, salt, sugar, vinegar, soy sauce, wet starch, and mix evenly to be used;
3, peanut oil burned to 60% hot, stir-fried bubble chili pepper to be out of the red oil, sprinkle chili powder, into the shredded meat sautéed dishes will be cooked, the small bowl of juice into the pot to blend the sauce to mix evenly and drizzle with sesame oil
Note:
Nutrition: Cholesterol: 470 mg, Carbohydrate: 15 g, Protein: 62 g, Fat: 152 g, Calories: 1828 calories
Flavor:
Sichuan Chengdu famous dishes. Fine pork as the main material, with mushrooms, fungus, with Sichuan's unique fish seasoning soft fried and cooked. This dish has a deep red color, salty, sweet, sour and spicy, fish flavor, taste is very chic, praised by diners, known throughout the country.
9 "fish-flavored shredded pork
Features: deep red color, salty, sweet, sour and spicy, fish-flavored freshness, taste is very chic
Recipe Ingredients:
Pork 350 grams. 100 grams of slices of hairy orchids, 25 grams of hairy fungus, 15 grams of pickled chili peppers. 3 grams of salt, 5 grams of ginger, 10 grams of garlic, 10 grams of green onion, 50 grams of veggie oil, 10 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of monosodium glutamate, 25 grams of soybean flour.
Making process:
Slice the pork into shreds about 7 centimeters long and 0.3 centimeters thick, and mix with salt and water-bean flour. Orchid slices, fungus washed, cut into julienne, pickled red pepper chopped fine; ginger, garlic finely chopped, green onion cut into flowers. With soy sauce. Vinegar, sugar, monosodium glutamate, water soybean meal, fresh soup, salt into gravy. Frying pan on a high flame, put the oil hot (about 180 ℃), under the shredded meat stir-fried loose, force mouth pickled chili, ginger, garlic stir-fried flavor, and then put. Fungus, orchid slices, green onion stir fry, cook the gravy, quickly turn the pot to plate that is complete.
10》Fish fragrant shredded pork
Raw materials:
pork, net asparagus, hairy fungus, green onion, garlic, ginger, pickled red pepper, vinegar, Sichuan salt, soy sauce, sugar, wet starch, broth, mixed oil.
Method:
1, choose fat three lean seven pork cut into 10 cm long shredded meat;
2, net asparagus, shaved fungus cut into silk, pickled red pepper minced, the shredded meat into a bowl, add salt, wet starch and mix well;
3, take another bowl of sugar, salt, vinegar, soy sauce, broth, wet starch into the sauce;
4, Stir frying pan on a high flame up and down mixed oil burned to 60% hot, down into the shredded pork stir-fried to scattered seeds white, add bubble red pepper, ginger, garlic fried incense color, then add asparagus silk, fungus, green onion stir-fried evenly, cooked into the sauce upside down a few juice bright oil, start the pot to plate that is complete.
Features:
The skin is crispy, the meat is tender and the flavor is fragrant.
11 "fish and shredded pork
Raw materials:
pork through the spine 250g, 50g of fungus, 50g of asparagus, pickled chili pepper (finely chopped) 30g, 15g of vinegar, 15g of sugar, 5g of soy sauce, 2g of salt, 15g of wine, water, 15g of cornstarch, 10g of green onion, 3g of ginger, 2g of garlic, monosodium glutamate (MSG) 3g, eggs, 1 soup appropriate amount.
Methods:
1, the pork through the spine cut into 7 cm long shredded meat, put into a bowl with salt, starch, egg and mix well. Cut the asparagus and fungus into julienne. Bowl to fish sauce: sugar, salt, vinegar, soy sauce, monosodium glutamate, soup, water starch.
2, spoon sitting oil burned to fifty percent hot, put the shredded meat stir-fried, add bubble chili pepper, ginger, onion, garlic, stir-fried flavor, put the fungus and asparagus, cook the fish sauce, stir-fried, plate that is complete.
Operation key: shredded meat should be cut evenly, stir-fry action should be fast.
Finished product features: bright red color, tender meat, salty, sweet, sour and spicy.
12》Fish Scent Shredded Pork
Materials:
200g of lean shredded pork, 50g of fungus, 40g of asparagus, carrots, green onion, 1 tbsp salt, 1 tsp MSG, 1 tbsp sugar, 1 tbsp vinegar, 1 tbsp ginger, 2 cloves of garlic, 2 tbs pickled chili peppers, 1 tbsp water starch
How to do it:
1. Add a pinch of salt and wine and marinate the shredded pork. Marinate well; soak the fungus in water and cut into julienne, wash and shred the asparagus and carrot; chop ginger, garlic and pickled chili pepper.
2, frying pan with the right amount of oil to the shredded meat fried, and then put salt, monosodium glutamate, ginger, garlic, pickled chili pepper, sugar, vinegar, scallions and a variety of greens on high heat and quickly fried, to almost cooked when thickened with starch can be added.
Tips:
Want to fry a delicious fish-flavored shredded pork, a variety of seasonings can be one can not be less, only a variety of materials and seasonings to deal with, in order to fry the level of the restaurant.
13 "fish and meat
Featured sweet and sour and salty and spicy, suitable for the next meal.
Raw materials
200 grams of lean pork, 30 grams of water fungus, 30 grams of bok choy, 75 grams of vegetable oil, 20 grams of soy sauce, 10 grams of vinegar, green onions, ginger, garlic, sugar, cooking wine, pickled chili pepper 13 grams, 3 grams of salt, 15 grams of wet starch, 2 grams of monosodium glutamate (MSG), the right amount of soup.
Making process
(1) shredded meat, mixed with a little soy sauce, salt, cooking wine, slurry with wet starch, mixed with some oil. Vegetables, fungus through the water and cleaned are shredded, pickled chili peppers chopped. Onion, ginger chopped.
(2) with sugar, vinegar, soy sauce, green onions, ginger, garlic, cooking wine, monosodium glutamate, starch, soup into a sauce.
(3) frying spoon hot oil, oil hot under the shredded meat with a hand spoon to promote the spread, and then add pickled chili peppers stir-fried flavor, that is, under the hair of the fungus and bok choy, along with stir-frying, pouring into a good juice, juice open and then stir-fry a few times that is done.
Beijing sauce shredded pork practice one
Traditional Beijing flavor dishes. Selection of pork loin as the main ingredient, supplemented with Beijing "six Biju" special yellow sauce and other seasonings, with the northern unique cooking techniques "six explosion" one of the "sauce explosion" cooked. It is characterized by moderate saltiness and sweetness, rich sauce aroma and unique flavor.
Raw materials
Tofu 750 grams, 150 grams of minced pork, 1 egg, 20 grams of cooking wine, 1 gram of monosodium glutamate, 5 grams of refined salt, 15 grams of flour, 30 grams of wet starch, green onions, ginger, soy sauce 10 grams each, 100 grams of broth, 50 grams of oil.
Cooking method
1. pork muscle cut into thin julienne, with refined salt, wine, soy sauce, sesame oil marinade for 10 minutes, the green onion cut into thin julienne and spread in the dish;
2. will be the pan after the heat of the 60 grams of lukewarm oil will be soaked in shredded meat and fished out;
3. pan and then 50 grams of oil pouring hot, pour in the sweet noodle sauce, sugar, soy sauce, sesame oil, sautéed, and then add the oil over the good! The meat is stir-fried, can be served on a plate covered with shredded green onions, and stir before serving.
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Shredded pork in Beijing sauce practice two
Raw materials
Sweet noodle sauce 80 grams, 5 grams of cooking wine, 2 grams of monosodium glutamate, 20 grams of sugar, 1 gram of salt, 2 grams of cornstarch, 1 egg, 150 grams of oil, 5 grams of ginger.
Procedure
1, cut the pork into shreds, put into a bowl, add wine, salt, egg, starch, that is, sizing;
2, the white onion diagonally cut into julienne strips on a plate. Ginger slices slightly shoot, take the green onion silk with a bowl, add water, soak into the green onion, ginger water;
3, frying pan on the fire, add oil, cook the shredded meat into the frying scattered, to the mature take out, put on the plate to drain the oil;
4, frying pan on the fire put the oil, add the sweet noodle sauce slightly stir-fried, into the green onion, ginger water, cooking wine, monosodium glutamate, sugar, stirring sweet noodle sauce, to be all melted sugar, and sauce When the sugar all melted, and the sauce began to become sticky, the shredded meat into the non-stop frying, so that the sweet noodle sauce evenly stained in the shredded meat;
5, shredded meat on the plate with shredded scallions, shredded scallions basically cover, eaten when mixing well can be.
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Shredded Pork in Beijing Sauce Recipe 3
Ingredients
300g shredded veggie pork, 1 small piece of ginger
Seasoning
Marinade: 1/3 tsp salt, 1 tsp wine 1/2 egg white, 2 tsp cornstarch 1 tbsp sweet flour sauce, 1 tsp sugar, 1 tsp soy sauce, 1 tbsp water, 1 tsp sesame oil
Tips
Shredded veggie meat is better when softened and lightly fried.
How to do it
A: Soak the shredded veggie meat in water and drain, and finely chop the ginger.
B: Add ginger and marinade to the shredded veggie meat and marinate for 15 minutes; then deep-fry in hot oil for 30 seconds to 1 minute.
C: Heat 2 tablespoons of oil in a wok and stir-fry the shredded veggie meat and seasonings for 2 to 3 minutes.