1, fish-flavored shredded pork.

2、? A portion of flour

3. Appropriate amount of water

4、? A little yeast

How to make fish-flavored shredded pork buns?

Wake up the dough and wait for fermentation

Roll the skin in sections with thin edges and thick middle so that the bottom of the steamed stuffed bun will not fall off.

Fish-flavored shredded pork can be bought by yourself. If it is made, the length of shredded pork and other materials is shorter, which is beneficial to filling. It is convenient to put the fish-flavored shredded pork in the refrigerator and freeze it.

Fish-flavored shredded pork, a famous traditional dish, is named after the flavor of fish and belongs to Sichuan cuisine. According to legend, it was inspired by pickled pepper and shredded pork, which was created by Sichuan chefs during the Republic of China.

Fish-flavored shredded pork has a short history. 1328 kinds of Sichuan-style dishes were included in 1909, but there was no fish-flavored shredded pork.

The name of this dish, Fish-flavored shredded pork, was finally named by Chiang Kai-shek's chef during the Anti-Japanese War and has been passed down to this day.

Making:

1. Pork is shredded and pickled with salt, cooking wine, egg white and starch;

2. Slice the green bamboo shoots, and cut the ginger and garlic one by one.

3. Cut ginger and garlic foam, chopped green onion, dried pepper and dried pepper separately for later use;

4. Add rice vinegar, sugar, soy sauce, starch and salt to the ginger and garlic foam;

5. Use the onion, ginger, garlic, dried Chili and dried pepper prepared in front of you, pour them into the watercress on low heat and stir-fry the red oil;

6. Add the shredded pork and stir fry until the shredded pork is completely discolored;

7. After the shredded pork is completely discolored, add green bamboo shoots and fungus, stir-fry slightly to make the seasoning even;

8. Pour in the fish-flavored juice, and quickly turn the pan over the fire to make the fish-flavored juice stick to each dish;

9. Add a little sesame oil after the juice is collected and you can start the pot.