Fish-flavored shredded pork is named after seasoning with fish flavor. Fish coriander only appeared in recent decades, and its originator was a Sichuan cuisine master in the early Republic of China. Chengdu Survey published in 1909 included 1328 kinds of Sichuan cuisine, but there was no case of fish coriander, which indicated that fish coriander could only appear after 1909. Fish-flavored shredded pork is made of pickled pepper, Sichuan salt, soy sauce, white sugar, Jiang Mo, minced garlic and onion. This seasoning has nothing to do with fish. It is named "Yuxiang" because it imitates the seasoning and method of Sichuan folk cooking fish. It is salty, sweet, sour, spicy, fresh and fragrant, and tastes excellent when used to cook vegetables.
According to legend, there was a business family in Sichuan a long time ago. People in their family like fish very much, and they are very particular about seasonings. Therefore, when cooking fish, they should put some seasonings, such as onion, ginger, garlic, wine, vinegar, soy sauce and kimchi, to remove the fishy smell and enhance the flavor.
One night, when the hostess of this family was frying another dish, in order not to waste the ingredients, she put all the ingredients left over from the last cooking fish in this dish for frying. At that time, she thought that this dish might not be very delicious, and it might be difficult to explain when the men at home came back. While she was in a daze, her husband went home on a business trip.
I don't know if this husband is hungry, but he still thinks this bowl of food is very special. He grabbed it with his hand and swallowed it in his mouth before dinner. He can't wait a minute. He can't wait to ask his wife what this dish is made of. When she just stuttered, she was surprised to find that her husband had repeatedly praised the taste of this dish. When she saw that she didn't answer, she asked, "What is it made of?" So his wife told him in detail. Moreover, this dish is fried with grilled fish and other ingredients, which makes it taste endless, so it is named fish-flavored fried, hence the name.
Later, this dish was improved by Sichuanese for several years, and now it has been included in Sichuan recipes for a long time, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant seeds and fish-flavored three-silk. Nowadays, this kind of food has a unique flavor, which makes it popular with people all over the country.