Who knows the story of shredded pork with fish flavor?

Fish-flavored shredded pork is a common Sichuan dish and one of the main traditional flavors.

Fish-flavored shredded pork has a long history. According to Mr. Huang Ziyun, the master of Sichuan cuisine of the older generation in Beijing Hotel, according to the older generation, shredded pork with fish flavor was brought into the Central Plains after the fall of Wei in the Three Kingdoms at the end of the year. After more than 2,000 years of tempering, Chiang Kai-shek, who was in Chongqing during the Anti-Japanese War, made his chef join the dietary elements of his hometown in Zhejiang, which was also a home-cooked dish on the table of Sichuanese. It has become a taste accepted by modern people. Fish-flavored shredded pork consists of fat and thin shredded pork, pickled pepper powder, salt, monosodium glutamate, white sugar, Jiang Mo, minced garlic, chopped green onion, vinegar, sesame oil, salad oil, water starch, shredded winter bamboo shoots and shredded black fungus. Texture after cooking: the shredded pork is soft and tender, and the ingredients are crisp and tender. red