Fish-flavored shredded pork is a very famous Sichuan dish. It is said that this dish was inspired by another classic dish "Shredded pork with pickled peppers". Fish-flavored shredded pork has no fish, but its taste can satisfy many carnivores, and it is also very appetizing. Coupled with the colors of various side dishes, it makes people look very appetizing. Fish-flavored shredded pork can be said to be a very common home-cooked dish now, but if you want to cook it delicious, you still need some tricks.
Whether the fish-flavored shredded pork is delicious or not depends mainly on whether its fish-flavored sauce is well adjusted. The following is the golden formula and proportion of fish-flavored juice. Just remember "5432 1", where 5 refers to 5 tablespoons of water, 4 refers to 4 tablespoons of vinegar, 3 refers to 3 tablespoons of sugar, 2 refers to 2 tablespoons of soy sauce, and 1 refers to 1 tablespoon of starch. Remember this formula ratio to ensure that you can make high-quality fish-flavored shredded pork!
Ingredients: pork tenderloin, pepper, fungus and carrot.
Universal fish sauce: 5 tablespoons clear water, 4 tablespoons aged vinegar, 3 tablespoons white sugar, 2 tablespoons soy sauce, 1 tablespoon starch, 5 tablespoons clear water.
Accessories: Pixian bean paste, cooking wine, soy sauce, salt, starch, Jiang Mo, minced garlic and edible oil.
Specific practices
(1) Wash tenderloin, cut it into shredded pork, put it in a container, add cooking wine, soy sauce, salt and starch, stir well and size it, so that the fried shredded pork is tender but not greasy.
(2) Wash and shred peppers, soak auricularia in warm water and shred, peel and shred carrots. Try to keep the thickness of shredded pork, shredded pepper, shredded fungus and shredded carrot similar.
(3) Cut more Jiang Mo and minced garlic, half of which is used for frying, and the other half is used for enhancing flavor and fragrance.
(4) Next, let's talk about our "universal fish-flavored juice": 5 tablespoons of water, 4 tablespoons of vinegar, 3 tablespoons of sugar, 2 tablespoons of soy sauce, and starch 1 spoon.
(4) Boil the oil in the pot. When the oil is hot, pour in the shredded pork first and smooth it. If the shredded pork sticks, gently break it up with a spoon and take it out for later use.
(5) Leave a little base oil in the pot, take a spoonful of Pixian bean paste, stir-fry red oil with low fire, add half of Jiang Mo and minced garlic, add shredded pepper, shredded fungus and shredded carrot and stir-fry for two minutes until it is broken.
(6) Finally, add shredded pork and stir-fry evenly, then pour the remaining Jiang Mo and minced garlic into the pot and stir-fry evenly, then pour the fish-flavored sauce and stir-fry until the ingredients are wrapped by the fish-flavored sauce.
A delicious "home-cooked version of fish-flavored shredded pork" is ready. The choice of ingredients in this dish is very important. If you change the tenderloin into chicken breast, the taste will be greatly reduced. Except for the original smooth shredded pork and Pixian bean paste, the rest of the dishes need to be fried quickly with strong fire, and the fire should be big enough to have gas in the pot, so that the fried shredded pork with fish flavor is rich.