I remember reading in an article the other day that shredded pork with fish flavor is a northeast dish. I made the following mistake at that time, but many people accused me of not knowing how to do it. I want to say, I've been a chef for more than ten years, and I've never heard that shredded pork with fish flavor is a northeast dish. If you hear any chef say that shredded pork with fish flavor is a northeast dish, I believe he must be a layman. Here I can clearly say that shredded pork with fish flavor belongs to Sichuan cuisine, which is the originator of Sichuan cuisine and is very popular in restaurants all over the country.
Prepare the materials
Ingredients: a bag of shredded bamboo shoots, 20g shredded pork and 5g shredded fungus.
Accessories: 4 grams of bean paste, a little raw ginger onion, 6 grams of sugar, 6 grams of balsamic vinegar, chicken essence 1 g, monosodium glutamate 1 g, 3 or 2 drops of soy sauce, 2 grams of red oil, and cooking wine 10 g.
—— The steps of fish-flavored shredded pork—
1. First soak the shredded pork in water for two hours to soak the blood in the shredded pork (this step is to avoid fishy smell and chewy).
2. Take out the shredded pork, squeeze out the water, put it in a container, add a little salt chicken essence and monosodium glutamate, and then add some tender meat powder (the purpose of adding tender meat powder is to make the shredded pork more tender and smooth).
3. Keep stirring in one direction (don't stir back and forth in two directions, otherwise it won't thicken), and add a little water in the middle (adding water can make shredded pork absorb enough water better)
4. Stir an egg white, add a little raw flour, and continue to stir the raw flour and egg white into the shredded pork in the direction of stirring just now.
5. Boil the oil, add the shredded pork at 40% oil temperature, and pour it out when it is 70% mature (at this time, you will find that the shredded pork is tender and elastic).
6. Add a spoonful of water to the pot, add shredded bamboo shoots and fungus, and pour out the water for fifteen seconds (this step is to remove the dirty things in the ingredients).
7. Wash the pan, add a little base oil, stir-fry raw ginger and onion, stir-fry, and continue to stir-fry bean paste until it is red oil (this step is very important, if it is not red oil, it will directly affect the overall quality of this dish).
8. Add cooking wine and start to adjust the mouth (adding the main ingredients after adjusting the mouth can make the seasoning melt more easily).
9. Finally, add the main ingredients and stir-fry them evenly over medium heat (if the color is not enough, you can add a few more drops of soy sauce), drizzle with red oil, thicken them with aquatic flour, and sprinkle with a little chopped green onion.