Why is it called shredded pork with fish flavor?
First, the overall taste of this dish is very similar to that of Sichuan famous bean fish, so the taste of bean fish is used to describe the taste of dishes made with pickled peppers and sweet and sour spices.
Second, the pickled pepper used in the seasoning of this dish is directly related. Because the authentic traditional pickled peppers need to be pickled with fresh crucian carp, pickled peppers are also called fish peppers.
2. Why should fish-flavored shredded pork be seasoned with pickled peppers?
Regular fish-flavored shredded pork only uses pickled peppers. It is no exaggeration to say that without pickled peppers, it is not authentic fish-flavored shredded pork.
Among Sichuan condiments, Pixian watercress is most similar to pickled pepper in taste, taste and use. Compared with the two, pickled peppers are more moist, redder in color, shorter in brewing time, spicy in taste, oily and crisper. Stir-frying time is short, uninterrupted, in one go, delicious and spicy. If it takes a long time, the raw and spicy taste of pickled peppers will appear in the dish. In addition, pickled peppers have fishy smell, so an important principle of fishy smell is formed.
3. Saltiness is especially important in fish-flavored shredded pork.
The order of fish flavor is salty, sweet, spicy and slightly sour, with salty flavor ranking first. If the salty taste is not enough, it is difficult to combine the sweet and sour taste with the pickled pepper taste, either sweet or sour or spicy. But the salty taste is difficult to adjust, especially the fish-flavored shredded pork. Everyone who has done it knows that it is often too salty, and it is rare when it is not salty enough. Why is this happening? The composition of salty taste in fish-flavored shredded pork is analyzed, which mainly includes the salty taste of soy sauce, the salty taste of shredded pork (shredded pork should be preserved) and the salty taste of pickled pepper. In fact, these salty tastes are enough. If the seasoning is salted, it must be salty.
4. About ingredients
The best ingredient of fish-flavored shredded pork is winter bamboo shoots, that is, magnolia slices. There are two reasons: first, the taste is unique, the winter bamboo shoots are crisp and tender, just with shredded pork, and second, the winter bamboo shoots contain no other flavor, which is incomparable to other vegetables. If other vegetables are used in fish-flavored shredded pork, it is easy to cause other flavors to affect its own fish flavor; Second, the colors are the same. Brown red of shredded pork, black red of auricularia auricula, white red of winter bamboo shoots and green red of chopped green onion cooperate with each other to make the colors consistent.
5, pickled peppers should be ground into velvet.
There are two reasons: first, it can bring spicy taste to dishes, which is the main function, and this spicy taste is irreplaceable by other condiments. Only fluffy, spicy can be completely released; The second is the composition color. Fish-flavored shredded pork dish turns red, and the red color of pickled pepper is the color code of this dish. If it is not fluffy, it is difficult for red to seep through the epidermis of pepper, resulting in bad color.
6. Use of onion, ginger and garlic
Onions should be cooked last, because they will not smell until they are half cooked, and the spicy taste will disappear. Ginger and garlic should be cut into rice and cooked early, because ginger and garlic can only be fragrant if they are completely cooked. Usually garlic: ginger: onion = 3: 2: 1. What needs to be emphasized here is that garlic, the spicy taste of garlic and the spicy taste of pickled pepper will form a unique flavor under the action of firepower, so garlic in fish-flavored shredded pork is very important. The amount of garlic should be enough, but not too much. Usually 200 grams of shredded pork needs 20-30 grams of garlic.
7. Pickled peppers should be crispy and fragrant
Crispy fragrance has two meanings: crisp refers to heat and fragrant refers to taste. Pickled peppers contain a lot of water. In addition to the spicy taste, they are salty, but they are raw after all. Therefore, when frying, the oil should be moderate and warm, and ginger and garlic should be used to stir-fry the fragrance. Crispy is between cooked and burnt, that is to say, pickled peppers should be fried to a certain amount of water, neither too much nor too little, which must be operated for a long time and is also the importance of shredded pork with fish flavor.