Fish-flavored shredded pork is a famous Sichuan dish, which is salty, fresh, sweet and sour, with a strong aroma of green onion, ginger and garlic, and is flavored by seasoning, which originated from the unique Sichuan folk method of cooking fish, and is now widely used in Sichuan-style cooked dishes.
September 10, 2018, the much-anticipated "Chinese cuisine" in Henan Province was officially released, the fish and meat on the list. Main ingredients: pork tenderloin
Supplement: green bamboo shoots, hydrated black fungus
Seasoning: ①: salt, chicken essence, monosodium glutamate (MSG), sugar, Chen vinegar, (sugar and vinegar 1:1) soy sauce, dark soy sauce, fresh broth (water), water starch (blended into a bowl of juice)
②: pickled red chili peppers (minced), ginger rice, garlic rice, fish-eye scallions
Flavor: Fish aroma, characteristics: salty, fresh, sour and sweet, scallions ginger and garlic fragrance prominent
Process:
1, pork loin cut length of about 8cm, 0.3cm thick two thick silk, add salt, cooking wine stir to the potent water starch stirring, sealing oil standby.
2, bamboo shoots, fungus cut thin. And the green bamboo shoots with a little salt marinade.
3, a pot of oil, medium oil temperature sliding shredded pork, whitened and drained oil standby.
4, wash the bamboo shoots with salt, and drain.
5, pan in the bottom of the oil, medium oil temperature under the pickled pepper, ginger and garlic rice, stir fry flavor and red oil, put the green bamboo shoots and fungus stir-fry breaks into the oil into the slip through the shredded meat. Stir-fry evenly and pour in the pre-blended sauce, add the fish eye onion. Stir frying gravy to collect evenly, green onions out of the aroma after the pot to plate can be.