Shredded pork with fish flavor is named after fish flavor, fish flavor is a kind of Sichuan folk cooking fish seasoning method, the flavor is not from the "fish", but will be pickled peppers, bean paste, green onions, ginger, garlic, sugar, salt, soy sauce sauce sauce, and then stir-fried shredded pork, with salty, sour, sweet, spicy, fragrant, fresh features.

Shredded Pork with Fish Flavor is a traditional dish that is flavored with fish flavor and belongs to Sichuan cuisine. It is said to have been inspired by shredded pork with pickled peppers, and was created by a Sichuanese chef during the Republican era. Fish-flavored shredded pork does not have a long history, as the 1909 Chengdu General View included 1,328 Sichuan dishes, but not fish-flavored shredded pork. The name of the dish was finalized by Chiang Kai-shek's chef during the war and has been passed down ever since.

Techniques

One is the selection of ingredients. The tenderloin is the first choice, and is more tender to eat. The pepper is finely chopped before it is put into the pot, so that it can be fried with bright red oil.

The second is the fire. Stir frying fish and meat to fierce fire, stir fry, fire should be big enough, the pot gas should be enough, so that the flavor of the fried dishes naturally not bad.

Three is the ratio. Fish spice shredded pork pay attention to "see the oil do not see soup", fish spice sauce seasoning ratio to grasp. Ginger and garlic should be minced, with the pickled peppers together in the pan fried to crispy, fried pungent flavor, at the same time let people eat into the mouth and do not feel pungent.