Today, we share with you the practice of a classic rice dish "shredded pork with fish flavor", shredded pork with fish flavor is a common and classic Szechuan dish. Fish is one of the main traditional flavors of Sichuan cuisine. Because the dish has a fish flavor, its flavor is seasoning modulation. This method originated from the unique Sichuan folk cooking fish seasoning method, and now has been widely used in Sichuan cooked dishes. The following is a detailed sharing of the practice, like friends to learn it.
Shredded pork with fish
1. First of all, we prepare the ingredients, the fungus soaked in advance, lean meat first cut into thin slices, and then change the knife cut into thin wire, carrots cut into thin wire in a pot standby. Pepper seeded and cut into thin julienne. The soaked fungus after washing, remove the root cut into thin julienne, garlic patted flat and cut into crushed foam, white onion cut into crushed foam standby.
2. Shredded meat into an egg white, add a little soy sauce, add soy sauce is in order to get on the bottom of the color, and then add cooking wine, salt, with the hands of the shredded meat fully into the flavor, sizing a little bit of wine can reduce the fishy taste of shredded meat.
3. Add a handful of dry starch, add dry starch to eat the texture of tender. After scratching evenly, drizzle a little vegetable oil and put aside. Put vegetable oil shredded meat in the frying process is not easy to stick.
4. pot of boiling oil, oil to 5 into the heat, the oil surface slightly smoking when poured into the shredded meat, low-temperature sliding oil over low heat for 1 minute, slide until the shredded meat color, pour out the oil control.
5. Add water to the pot, boil the water and carrots into the fungus blanching, 30 seconds after pouring into the green pepper, and then blanch for a minute, after the break pour out of the water control.
6. pot of boiling oil, pour onions and garlic stir fry flavor, add a small amount of bean paste stir fry red oil, and then add sugar, the amount of sugar to be larger, and then pour into the white vinegar, quickly stir frying seasoning, add a spoonful of water.
7. Add salt, monosodium glutamate (MSG) and stir fry a few times quickly, melt the salt and MSG and hook into a little water starch, stirring constantly with a spoon, the soup became sticky bubbles, pour into the carrots, fungus, green peppers and shredded meat and stir fry quickly, the soup evenly wrapped around the ingredients, the soup collected to the sticky on the pan plate.