Authentic fish-flavored shredded pork, do you know how to make universal fish-flavored sauce? Speaking of kung pao chicken, every "fish-flavored" dish has a bowl of omnipotent "fish juice", which is the core of every fish and coriander. Whether preparing fish juice or other bowls of juice, it is self-evident that dry seasoning should be gradually changed into wet seasoning. If the wet seasoning is prepared at the beginning, the dry seasoning will melt after it is added, so forget it. Knocking on the blackboard: A universal fish juice is 1g salt, 20g white sugar, 1g chicken essence powder, 15g soy sauce, 2g soy sauce, 10g rice wine, 20g white vinegar and 30g glutinous rice flour. The universal "fish juice" is obtained by stirring evenly.

Speaking of kung pao chicken, at present, the seasoning of this dish on the market is rather messy, including chili and shredded carrot. These are all versions of Yi Yin in Wulin, so it is not convenient for us to talk about them here. Authentic Sichuan cuisine kung pao chicken generally only needs two seasonings: bamboo shoots and water-borne fungus; When you arrive in Chongqing, you only need to go to the water to make fungus. Under normal circumstances, this should be the authentic Sichuan food kung pao chicken. When bamboo shoots are inconvenient to buy or out of season, it is an authentic practice to use lettuce. Even with cucumber, it has a pure natural faint fragrance. The biggest advantage of this dish in kung pao chicken is that the four tastes of sour, sweet, spicy and salty have their own characteristics, and they do not suppress each other's tastes, which is also the standardized taste regulation of this dish in kung pao chicken.

Kung pao chicken production process 1. Soak 50g of Auricularia auricula in clear water several hours in advance until it is natural, mellow, nourishing and sticky. Remove the fibrous roots at the bottom of the soaked auricularia auricula and clean them up. Time is not enough, so we can only grieve ourselves and adopt the "boiling water quick bubble method". Remember that adding about 3 grams of sugar can also soak and leach black fungus relatively satisfactorily, which is a very useful cooking tip.

2. Use 150g pork tenderloin, wash the surface with warm water, and absorb the water. Cut into pieces about 0.3 cm in size and 7 cm in length, also known as "two thick wires" and "curtain rods". Put the sliced meat into a bowl, add 3g rice wine, 30g onion and Jiang Shui, 5g soy sauce, 1 g soy sauce and a little white pepper. According to constant pinching, water is digested and absorbed into muscle fibers, making the meat slices soft and tender. Add 0.5g salt and juice again. Add about one-third of the egg white and grab it again.

Adding 5 grams of dry starch and continuously kneading and desizing is equivalent to putting a double-layer "protective coat" on the meat slices. Then it is sealed in 10g edible oil to avoid adhesion when using automobile oil, and also play a certain role in preventing dried meat slices. Marinate for 30 minutes to remove fishy smell, improve taste and improve taste. It is the only way to improve the level of dishes, and it is a hurdle that cannot be bypassed.

3. This time, lettuce was selected, with a net weight of about 150g, and cut into two thick shreds the size of sliced meat. If you use bamboo shoots, remember to collect water to remove hydrochloric acid from bamboo shoots. The auricularia auricula is also cut into filaments, with chopped green onion 10g, superfine ginger foam 5g and garlic paste 10g.

4, sour pepper is the seasoning of fish-flavored dishes, with 6-7 small peppers about 35 grams, after removing the pepper seeds, chop into thin slices. Take a bowl, add salt 1g, sugar 20g, chicken essence powder 1g, soy sauce 15g, soy sauce king 2g, rice wine 10g, white vinegar 20g and starch 30g, and mix well to make fish juice.

5. Cook the pot early, pour 30 grams of cooking oil into the pot, put cold oil in the hot pot, and put in the desized meat slices with a temperature of 30% to 40%. Don't stir-fry in a hurry. After the tapioca starch in the meat slices melts slightly, stir-fry over low heat until it is perfect and slightly whitened. Push the fried meat slices to the side of the pot, tilt the pot, control the oil, add the chopped sour pepper, and stir-fry with slow fire into Chili oil. Add 5g of very fine ginger foam and half of garlic paste, stir-fry until fragrant. Add shredded lettuce and shredded agaric, stir-fry with slow fire, and cut off the raw materials. Stir the prepared fish juice evenly again, and then pour it in. When the cassava starch in the fish juice melts slightly, stir it evenly. Armistice, the other half sprinkled with garlic paste, shallots or chopped shallots; Pour 5 grams of pepper oil, add fresh color and brightness, stir-fry a little, and take off the pot.

6. Put the fried kung pao chicken into a shallow bowl and enjoy this classic kung pao chicken while it is hot. On Queen's Day, the 30-year-old chef * * * enjoys the authentic fish-flavored shredded pork method, and the fish sauce is even more varied.