Traditional method of making fish-flavored shredded pork

Fried shredded pork with sweet and sour sauce

Fried shredded pork with sweet and sour sauce

Fish-flavored shredded pork got its name. Legend has it that it was inspired by shredded pork with pickled peppers. Although it was only created by Sichuan chefs during the Republic of China, it is already a famous dish in Sichuan cuisine. Fish-flavored shredded pork is ruddy in color and full of fish flavor. The taste is salty, sweet, sour and spicy, and the shredded pork is soft and tender, which is necessary for next meal.

Raw materials: pork tenderloin, winter bamboo shoots, black fungus, ginger, garlic, chives, vegetable oil, cooking wine, egg white, starch, salt, white sugar, soy sauce, carved wine, white rice vinegar and starch.

Practice steps:

Step 1: Wash and prepare the ingredients.

Step 2, clean and chop the ridge.

Step 3: Soak in clear water 1 hour, change water for 2-3 times, and take out the shredded pork.

Step 4, add salt and cooking wine to the shredded pork, mix well, add egg white, and fully grasp it with your hands, so that the shredded pork will be smoother and tender.

Step 5, add 3 grams of starch to the shredded pork and continue to grab it evenly. Finally, add cooking oil, grab it again and put it in the refrigerator for refrigeration.

Step 6: Wash and shred auricularia auricula, chop ginger and garlic respectively, and chop pickled pepper.

Step 7, making sauce: add white sugar, soy sauce, carved wine, white rice vinegar and 2g starch into a bowl and mix well.

Step 8, take another small pot and boil the water. Shred and blanch the winter bamboo shoots to remove the bitterness and take them out for later use.

Step 9, take the oil pan, pour in the right amount of oil, and add the pickled shredded pork when it is 50% hot, and the fire will soon spread to white.

Step 10: Push the shredded pork to one side of the pot, add pickled peppers to the other side, stir-fry until fragrant, and then mix with the shredded pork and stir-fry.

Step 1 1: add Jiang Mo and minced garlic, stir-fry until fragrant; Add shredded auricularia auricula and shredded winter bamboo shoots, stir well, pour in fish sauce and stir well quickly.

Step 12: Sprinkle chopped green onion and stir-fry a few times.

Step 13: Take out the pan and load the plate.

Tips:

1, tenderloin is the first choice, and it tastes fresh and tender. Pickled peppers should be carefully chopped before cooking, so that bright red oil can be fried. 2. Stir-fry shredded pork with fish flavor. Stir quickly, with enough fire and gas in the pot. 3, fish-flavored shredded pork pays attention to "seeing oil but not soup", and the proportion of seasonings in fish-flavored juice should be well balanced. Ginger and garlic should be chopped and fried with pickled peppers until crisp and spicy, and people will not feel spicy after eating them.