Editor: A wisp of breeze

The origin of kung pao chicken and shredded pork with fish flavor

The origin of "kung pao chicken" originated from Ding Baozhen, governor of Shandong Province in the Qing Dynasty. Ding Baozhen was originally from Guizhou, and he was a scholar during the Xianfeng period of Qing Dynasty. He was once governor of Shandong and later governor of Sichuan. He always likes to eat Chili, pork and chicken stir-fried dishes. It is said that when he was in Shandong, he ordered his chef to make "Fried Chicken with Sauce" and other dishes, which was very appetizing, but it was not famous at that time. After being transferred to the governor of Sichuan, he asked the chef to stir-fry diced chicken with peanuts, dried peppers and tender chicken every time he met a banquet guest. The meat was tender and delicious, and it was very popular with the guests. Later, he was named "Prince Shaobao" by the imperial court because of his meritorious service in guarding the border and defending the enemy, and was called "Ding Gongbao". The fried diced chicken cooked by his chef was also called "kung pao chicken".

The story of "Fish-flavored shredded pork" is like this. It is said that there was a business family in Sichuan a long time ago. People in their family liked fish very much and were very particular about seasoning, so when they cooked fish, they had to put some seasonings such as salt, onion, ginger, garlic, wine, vinegar and soy sauce to remove the fishy smell and enhance the flavor.

One night, when the hostess of this family was frying another dish, she put all the leftover ingredients from the last fish cooking into this dish to avoid wasting the ingredients. At that time, she thought that this dish might not be very delicious, and it might be difficult for the men at home to explain it when they came back. While she was in a daze, her husband went home for business.

I don't know if this husband is hungry, but he still feels that this bowl of food is special. He grabbed it with his hand and swallowed it in his mouth before dinner. Before waiting for a minute, he couldn't wait to ask his wife what this dish was made of. When she was just stuttering, she was surprised to find that her husband repeatedly praised the taste of the dish. When her husband saw that she didn't answer, he asked, "What is this delicious dish made of?" So his wife told him everything. And this dish is fried with the ingredients of roasted fish and other dishes, which will make it taste endless! Therefore, it was named fish-flavored shredded pork, hence the name.

"Manjianggongbao Fish-flavored Sauce" is a unique method of inheriting tradition and innovation based on the traditional formula and combining the concepts of modern food health and nutrition. It boldly uses Chinese and western cooking methods to achieve multiple purposes of one sauce, making dishes delicious and beautiful, making them simple and cost-saving, and it is also suitable for the modern food consumption concept, which is ahead of similar products in the market.

delicious, just between your choices.

first, ingredients: 251-311g chicken breast, cut about 1 cm square for later use.

second, ingredients: dried Chili festival, dried pepper, crispy peanuts and scallion.

third, sauce: about 51g of Kung Pao fish-flavored sauce, half an egg white, (chicken essence, monosodium glutamate, salt, cooking wine, a little wet starch).

fourthly, put the cut chicken breast into chicken essence, monosodium glutamate, salt, dried starch, egg white, oil and cooking wine, and paste it for later use (it is necessary to catch the chicken until it is gelatinous to ensure the taste of the dish and not to lose pulp during cooking).

fifth, put about 811g of oil into the pot, and when it is heated to 51%, slide it into the diced chicken (the oil temperature must not be too high). When the diced chicken turns white and scatters seeds, drain the oil in the drain for later use.

6. Leave a little hot oil in the pot, add pepper, pepper and scallion in turn, stir-fry until fragrant, then add Kung Pao fish-flavored sauce, diced chicken and a little stock, stir-fry evenly, add peanuts when the juice is bright and oily, and add a proper amount of bright oil to serve.

Characteristics of dishes:

The finished dishes are brownish red in color, loose in seeds and bright in oil, spicy, sweet and sour, smooth, tender and refreshing, and rich in fresh litchi flavor, which is an excellent dish to accompany wine and meals.

1. Ingredients: 251-1311g lean meat, cut about 1 cm square for later use.

second, ingredients: dried Chili festival, dried pepper, crispy peanuts and scallion.

third, sauce: about 51g of Kung Pao fish-flavored sauce, half an egg white, (chicken essence, monosodium glutamate, salt, cooking wine, a little wet starch).

fourthly, put the cut lean meat into chicken essence, monosodium glutamate, salt, dried starch, egg white, oil and cooking wine, and grab it and size it for later use (it is necessary to grab the lean meat until it is gelatinous to ensure the taste of the dish and not to lose pulp during cooking).

fifth, put about 811g of oil into the pot, and when it is heated to 51%, slide it into the diced meat (the oil temperature must not be too high). When the diced meat turns white and scattered seeds, drain the oil in the drain for later use.

6. Leave a little hot oil in the pot, add pepper, pepper and scallion in turn, stir-fry until fragrant, then add Kung Pao fish-flavored sauce, diced meat and a little stock, stir-fry evenly, add peanuts when the juice is bright and oily, and then add a proper amount of bright oil to serve.

Characteristics of dishes:

The finished dishes are brownish red in color, loose in seeds and bright in oil, spicy, sweet and sour, smooth, tender and refreshing, and rich in fresh litchi flavor, which is an excellent dish to accompany wine and meals.

first, main ingredients: 3 bullfrogs (3-4 persons), peeled and cleaned, and cut into 2 cm square frog cubes for later use.

second, ingredients: dried Chili festival, dried pepper, crispy peanuts and scallion.

third, sauce: about 51g of Kung Pao fish-flavored sauce, half an egg white, (chicken essence, monosodium glutamate, salt, cooking wine, a little wet starch).

fourthly, put the cut bullfrog into chicken essence, monosodium glutamate, salt, dried starch, egg white, oil and cooking wine, and grab it and size it for later use (it is necessary to catch the lean meat to be gelatinous to ensure the taste of the dish and not to lose pulp during cooking).

fifth, put about 811g of oil into the pot, and when it is heated to 51%, slide it into the diced meat (the oil temperature must not be too high). When the diced meat turns white and scattered seeds, drain the oil in the drain for later use.

6. Leave a little hot oil in the pot, add pepper, pepper and scallion in turn, stir-fry until fragrant, then add Kung Pao fish-flavored sauce, diced meat and a little stock, stir-fry evenly, add peanuts when the juice is bright and oily, and then add a proper amount of bright oil to serve.

Characteristics of dishes:

Bullfrog Kung Pao is an innovative dish. The finished dish is brownish red in color, loose in seeds and bright in oil, spicy, sweet and sour, smooth, tender and refreshing, and full of fresh litchi flavor. It is an excellent dish to accompany wine with meals.

first, the Longli fish is cut into 1.2cm cubes for use.

second, ingredients: dried Chili festival, dried pepper, crispy peanuts and scallion.

third, sauce: about 51g of Kung Pao fish-flavored sauce, half an egg white, (chicken essence, monosodium glutamate, salt, cooking wine, a little wet starch).

fourthly, put the diced fish into chicken essence, monosodium glutamate, salt, dried starch, egg white, oil and cooking wine, and paste them for later use (you must catch the diced fish until it is gelatinous to ensure the taste of the dish and not lose pulp during cooking).

fifth, put about 811g of oil into the pot and slide it into the diced fish when it is heated to 51% (the oil temperature must not be too high, and the pot should be turned off when the diced fish is finally diced). When the diced fish turns white and scattered seeds, drain the oil into the drain and drain it for later use.

6. Leave a little hot oil in the pot, add pepper, pepper and scallion in turn, stir-fry until fragrant, then add Kung Pao fish-flavored sauce, diced fish and a little stock, stir-fry evenly, add peanuts when the juice is bright and oily, and add a proper amount of bright oil to serve.

Features of the dish:

Kung Pao diced fish is an innovative dish. Longli fish is tender in meat, reddish brown in color, bright in oil, spicy, sweet and sour, smooth and refreshing, and full of fresh lychee flavor, which is an excellent dish to accompany wine and meals.

1. Ingredients: 251 to 311g pork loin cut into pieces or flowers.

second, ingredients: dried Chili festival, dried pepper, crispy peanuts and scallion.

third, sauce: about 51g of Kung Pao fish-flavored sauce, half an egg white, (chicken essence, monosodium glutamate, salt, cooking wine, a little wet starch).

fourthly, put the cut pork loin into chicken essence, monosodium glutamate, salt, dried starch, egg white, oil and cooking wine, and grab it and size it for later use (it is necessary to grab the pork loin until it is gelatinous, so as to ensure the taste of the dish and not lose pulp during cooking).

fifth, put about 811g of oil into the pot, and when it is heated to 51%, slide it into the waist block or kidney flower (the oil temperature must not be too high). After seeing the loose seeds in the waist block, drain the oil and set aside.

6. Leave a little hot oil in the pot, add pepper, pepper and scallion in turn, stir-fry until fragrant, then add Kung Pao fish-flavored sauce, loin pieces and a little stock, stir-fry evenly, add peanuts when the juice is bright, hook up and collect the arrears, and then add a proper amount of bright oil to serve.

Features of dishes:

Kung Pao loin blocks or flowers can also be beef loin and lamb loin, etc. The lamb loin is smoother and tender, and the dishes are brownish red in color, loose in seeds and bright in oil, spicy, sweet and sour, smooth, tender and refreshing, and fresh lychee is rich in flavor, which is a unique delicacy to accompany wine and meals.

1. Ingredients: 611-811g Pleurotus eryngii.

second, ingredients: dried Chili festival, dried pepper, crispy peanuts and scallion.

third, sauce: about 51g of Kung Pao fish-flavored sauce, half an egg white, (chicken essence, monosodium glutamate, salt, cooking wine, a little wet starch).

fourthly, put the chopped Pleurotus eryngii into chicken essence, monosodium glutamate, salt, dried starch, egg white, oil and cooking wine, and grab it evenly and size it for later use (it is necessary to grab the pork loin until it is gelatinous to ensure the taste of the dish and not lose pulp during cooking).

fifth, put about 811g of oil into the pot, and when it is heated to 51%, slide it into Pleurotus eryngii (the oil temperature must not be too high). When the Pleurotus eryngii shrinks and turns golden, drain the oil from the drain and set aside.

6. Leave a little hot oil in the pot, add pepper, pepper and scallion in turn, stir-fry until fragrant, then add Kung Pao fish-flavored sauce, Pleurotus eryngii and a little broth, stir-fry evenly, add peanuts when the juice is bright, hook up and collect the arrears, and then add a proper amount of bright oil to serve.

characteristics of dishes:

Pleurotus eryngii replaces chicken, which has plump meat, crisp texture, unique flavor and rich nutrition. In particular, the use of Mangongbao fish-flavored sauce is fresh and fragrant, which adds a taste level to ordinary ingredients and makes it an ideal helper in the cooking world.

first, ingredients: tofu is cut into 1.5cm cubes.

second, ingredients: fried peanuts, dried chili festival, dried pepper, crispy peanuts and scallion.

third, sauce: about 51g of Kung Pao fish-flavored sauce.

fourth, put the oil in the pot, bring it to a boil, fry the rotten soil until it is golden brown, and then take out the oil control.

5. Leave a little hot oil in the pot, add pepper, pepper and scallion in turn, stir-fry until fragrant, then add Kung Pao fish-flavored sauce, tofu and a little stock, stir-fry evenly, add peanuts when the juice is bright, hook up and collect the arrears, and then add a proper amount of bright oil to serve.

Characteristics of dishes:

Kung Pao Tofu, also known as Kung Pao Tofu Diced and Kung Pao Tofu Block, is one of the derivative dishes in kung pao chicken and a special dish in Sichuan Province. Kung Pao Tofu is usually fried with old tofu, egg tofu, dried peppers and peanuts. After cooking, the color is rosy and the taste is spicy.

first, ingredients: lotus root 1 knots.

second, ingredients: fried peanuts, chili festival, pepper, scallion, onion, and a little garlic.

third, sauce: about 51g of Kung Pao fish-flavored sauce.

fourth, peel and dice the lotus root, soak it in clear water for a while, and drain the water after cooking.

pour oil into five pots, and when the oil is 51% hot, add pepper, pepper, onion, Kung Pao fish-flavored sauce, fried peanuts and onion to stir-fry until fragrant, then add lotus root diced and stir-fry evenly, and then serve on a plate.

Features:

Are you still eating kung pao chicken? Come and try Kung Pao Ouding, which is sour, sweet, spicy and crisp. Vegetarian ingredients can also be eaten crazily, and they must be more appetizing than big meat. Tips: You must eat it with a spoon, and eat it with a big spoon. When you eat it in one gulp, the lotus root diced with Hoji spicy Sichuan flavor juice is crispy and delicious, and there are crispy peanuts with a mouthful of spicy flavor, which is memorable. < P > 1. Ingredients: 251-1311g of cooked shrimp after removing the sand line, and drain the water for later use.

second, ingredients: 25 almonds, cucumber, dried Chili festival, dried pepper, crispy peanuts and scallion.

third, the seasoning: a little green onion.

fourth, sauce: about 51g of Kung Pao fish flavor, a little chicken monosodium glutamate, starch and salt, and 1 egg whites.

fifthly, put the drained shrimps into chicken essence, monosodium glutamate, salt, dried starch, egg white, oil and cooking wine, and grab them and size them for later use (you must catch the shrimps until they are gelatinous to ensure the taste of the dishes and not lose pulp during cooking). It is best to put the sized shrimps in the refrigerator for 21 minutes before taking them out for frying (this is a master's secret, first disclosed by Zhang Yang).

6. Put about 811g of oil into the pot and slide it into the shrimps when it is heated to 51% (the oil temperature must not be too high, at this time, it is best to leave the oil pot out of the fire). When the shrimps turn white and loose seeds, drain the oil into the drain and set aside.

7. Leave a little hot oil in the pot, add pepper, pepper and scallion in turn, stir-fry until fragrant, then add Kung Pao fish-flavored sauce, diced almonds, diced cucumbers, shrimps and a little soup stock, stir-fry evenly, add peanuts when the juice is bright and oily, and then add a proper amount of bright oil to serve.

Characteristics of dishes:

Shrimp with Kung Pao is a famous traditional dish in Sichuan Province, belonging to Sichuan cuisine. Shrimp dishes are popular with diners because they are light and refreshing, easy to digest and suitable for all ages.

first, the main ingredient: about 1111-111511g of fish (grass carp, snakehead, carp, Basha fish, plum fish, perch, catfish and swordfish).

second, ingredients: soybean sprouts, cucumber, konjac, yuba, etc.

third, the seasoning: scallion, white sesame, coriander, crispy peanuts, chili festival and pepper.

fourth, sauce: about 151g to 211g of Kung Pao fish-flavored sauce.

fifthly, cut the fish from the back and wash it. After cutting the fish according to the Sanfeng knife method, dry the fish body with a cloth. After evenly spreading the "Yang Ge pickled grilled fish powder" on every knife cut on the fish body according to the technical requirements, rinse the fish back with cooking wine, then sprinkle the "Yang Ge roasted powder" on the belly of the fish, rinse the fish and bake it in the oven for later use.

6. Boil the pot with clear water, add appropriate amount of salt, and cook the ingredients until they are 7% cooked (do not overcook them, because there is charcoal fire under the baking tray, and the ingredients will be cooked if they are overcooked, which will destroy the taste). Drain the water, put it at the bottom of the grilled fish tray, and put the roasted fish on the ingredients.

7. put a little oil into the pot and heat it to 61%, then add Chili, Zanthoxylum bungeanum, scallion and Kung Pao fish-flavored sauce in turn, stir-fry until fragrant, then add a proper amount of broth to boil, hook it in a second-rate sauce, add peanuts, pour the juice on the grilled fish and sprinkle sesame seeds.

8. Put about 111g of oil into the pot, bring it to a boil, then pour it on the fish, and add the coriander.

Characteristics of dishes:

The finished dishes are brownish red in color, moist and bright in oil, spicy, sweet and sour, tender and refreshing, and full of fresh lychee flavor, which is a unique delicacy to accompany wine with meals.

first, the main ingredient: a piece of pickled crispy fish. Fish fillets 311-1611g, fish bones 151-1311g.

second, ingredients, bamboo shoots, yuba, cauliflower, konjac and other appropriate amounts.

third, the seasoning: scallion, dried Chili, pepper, onion, lantern pepper, fresh rattan pepper, white sesame, cumin powder, crispy peanuts and coriander.

fourth, sauce: 121-1151g of Kung Pao fish-flavored sauce.

5. Put a little oil into the pot and heat it to 61%. Stir-fry dried Chili, pepper and shallot in turn until fragrant, then put it into Gongbao fish-flavored sauce, stir-fry fish bones, add ingredients, stir-fry a little stock evenly and put it at the bottom of the container.

6. Put the clear water in the pot (the water should be wide), add the crisp fish fillets (the fish fillets must be put in cold water), drain the water immediately after the fish fillets are boiled and stretched, cover the fish fillets with the ingredients, and sprinkle with scallion, dried bell pepper and fresh rattan pepper for later use.

7. Put about 1.51g of oil into the pot, bring it to a boil, pour it on the fish fillets, sprinkle with sesame seeds, cumin powder and crispy peanuts.