Fish-flavored shredded pork is an important flavor of fish in Sichuan cuisine. Seasonings such as pickled peppers, minced garlic, Jiang Mo and sweet and sour are used to create fish flavor, but the ingredients themselves do not contain fish. The version of home cooking is less oily and spicy, which can be adjusted according to your own taste.

Method for making fish-flavored shredded pork

Step by step

1

Wash auricularia auricula, carrot, green pepper, water bamboo and bamboo shoots, and shred them for later use. Note: Bamboo shoots need to be blanched first to remove oxalic acid.

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2

Shred tenderloin and marinate with starch, cooking wine, etc. 5 minutes, add vegetable oil to the pot and heat, stir-fry the shredded pork until it changes color.

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three

Chop onion, ginger, garlic and pickled red pepper.

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four

Fish-flavored shredded pork sauce, sugar: vinegar: soy sauce: cooking wine = 3: 2: 1: 1, and add water starch to make juice (the amount of water starch depends on the thick soup of this dish, according to personal preference).

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five

Pour the oil into the pot and stir-fry the onion, ginger, garlic and pickled pepper in the pot.

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six

Add shredded carrot, auricularia auricula, bamboo shoots and Zizania latifolia, stir-fry, and stir-fry with shredded green pepper later.

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seven

Add shredded pork and stir-fry for 2 minutes to make it mature.

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eight

Finally, slowly pour the sauce along the edge of the pot (step 4), add salt to taste according to your own taste, and then stir fry out of the pot.

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nine

Sprinkle a little chopped green onion and you can eat. This dish is ruddy in color, soft in taste, outstanding in fish flavor and very appetizing. Vegetables are crisp and tender. Compared with frying in restaurants, it is less oily and less spicy, and can be adjusted according to your own preferences.

Fish-flavored shredded pork finished product map

Cooking skills of fish-flavored shredded pork

skill

If there is no red pepper, it is ok to use chopped pepper mixed with Pixian watercress instead. Fish-flavored shredded pork sauce, sugar: vinegar: soy sauce: cooking wine = 3: 2: 1: 1, add water and starch to make juice, pour the fish-flavored juice along the edge of the pot and stir well.