Yu-Shiang Shredded Pork(yu xiang rou si )

Method of fish flavored shredded pork

Raw materials for making fish flavored shredded pork

300g pork fillet, a little red pepper, 1 medium tbsp onion, 1 medium tbsp garlic, 1 medium tbsp Pixian bean paste, 1 medium tbsp soy sauce, 1 medium tbsp Shaoxing wine, 1 medium tbsp wet starch, 1 medium tbsp salad oil, 1 small tbsp sugar, 1 small tbsp refined salt, 1 small tbsp rice vinegar, 1 small tbsp red pepper oil.

Processing steps of fish flavored shredded pork:

1. Mix pork loin with refined salt, Shaoxing wine and wet starch.

2. Put 1 tbsp of salad oil into the vessel (the remaining 1 tbsp is mixed into the shredded meat), add all seasonings except red pepper oil, cover with microwave film, take out after 5 minutes of high heat, and then sprinkle with red pepper oil.

Yu-Shiang Shredded Pork

Yuxiang shredded pork

It is a famous dish in Sichuan cuisine. It is mainly made of pork fillet fried with pickled chilli pickled with crucian carp. In this way, the shredded pork can be fried with fish flavor, so it is called fish flavor shredded pork. Fish flavored shredded pork has a short history. It was created by a Sichuan cuisine chef in the period of the Republic of China. It is said that the inspiration comes from pickled pepper shredded pork.

Fish flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. Finished dish: brown red color, salty, fresh, sour and sweet, strong onion, ginger and garlic flavor, its flavor is made of seasoning. This method originated from Sichuan folk unique cooking fish seasoning method, and now has been widely used in Sichuan cuisine.

On September 10, 2018, the highly concerned "Chinese food" was officially released in Henan Province, with fish flavored shredded meat on the list.

History of dishes

The history of fish flavored shredded pork is not long. In 1909, Chengdu Tonglan collected 1328 kinds of Sichuan cuisine, without fish flavored shredded meat.

The name of fish flavored shredded pork was finally named by Chiang Kai Shek's chef during the Anti Japanese War and has been handed down to the present day

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Dish making

Production method

Practice 1

Ingredient: pork loin

Accessories: bamboo shoots, watery black fungus

Seasoning: ①: salt, chicken essence, monosodium glutamate, sugar, mature vinegar, (sweet and sour 1:1) raw soy sauce, old soy sauce, fresh soup (water), Lake powder (mixed into a bowl of juice)

② : pickled red pepper (chopped), ginger rice, garlic rice, fish eye onion

Flavor: fish flavor, characteristics: salty, fresh, sour and sweet, onion, ginger and garlic

technological process:

1. Cut the pork loin into two thick slices about 8cm long and 0.3cm thick, add salt and cooking wine, stir until it is strong, then put in water, mix the starch, seal the oil and set aside.

2. Cut bamboo shoots and Auricularia auricula into thin strips. And pickle the bamboo shoots with a little salt.

3. Heat the oil in the pan, warm the medium oil, smooth the shredded meat, turn white, remove and drain the oil.

4. Wash the salted bamboo shoots and drain the water.

5. In the pot, leave the bottom oil, medium oil temperature, pickle minced pepper, ginger and garlic rice, stir fry out the fragrance and red oil, then put green shoots and fungus, stir fry, cut raw and put sliced pork. Stir fry evenly, pour in the bowl juice mixed in advance, and add fish eye onion. Stir fry the sauce until it's smooth and fragrant, then put it on a plate.

Practice 2

Ingredients: sirloin, asparagus, black fungus, pepper, cooking wine, garlic, ginger, scallion, Douban, soy sauce, starch, egg, Zanthoxylum bungeanum, dried pepper, water, salt, sugar.

make:

1. Shred the pork Tongji and marinate it with salt, cooking wine, egg white and starch;

2. Cut the green shoots into strips, and compare the ginger and garlic;

3. Cut ginger garlic foam, scallion, dried pepper and dried prickly ash separately for standby;

4. Add rice vinegar, sugar, soy sauce, starch and salt into ginger garlic foam;

5. Use the scallion, ginger, garlic, pepper and pepper prepared in front of the pot, pour in the watercress over low heat and stir fry the red oil;

6. Add shredded meat and stir fry until the color changes completely;

7. After the meat is completely discolored, add the green shoots and Auricularia auricula and stir fry slightly to make the seasoning even;

8. Pour in the fish flavored juice, collect the juice over high fire, turn the pot quickly, and make the fish flavored juice stick to each dish;

9. After collecting the juice, add a little sesame oil to start the pot

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Practice 3

Ingredients: lean pork, winter bamboo shoots, black fungus, shredded carrot, green onion, garlic, ginger, homemade chopped pepper, broth (or water), salt, sugar, vinegar, soy sauce, starch.

make:

1. Cut the pickled black fungus, yulanpian, lean pork, onion, ginger and garlic;

2. Marinate the shredded meat with a little salt, cooking wine and starch, and mix the starch, salt, sugar, vinegar, soy sauce and broth (or water) into the sauce;

3. Heat the cold oil in a hot pan, and then stir fry the shredded meat quickly;

4. Stir fry until the meat turns white, stir the shredded meat in the pan with a shovel, add home-made chopped pepper, minced garlic and ginger to the bottom oil, and stir fry until fragrant. Stir fry the shredded meat evenly;

5. Add in the blanched shredded carrots and stir fry for about one minute;

6. Then add the shredded Magnolia and black fungus and stir fry for a while. Pour in the sauce. When the soup is thick, add the scallion and stir well.

Practice 4

Ingredients: lean and fat pork, fungus, bamboo shoots, green pepper, carrot, pickled pepper, green onion, ginger, garlic, sugar, vinegar, salt, soy sauce, soy sauce, starch.

make:

1. Shred pork, mix salt, sugar, starch and oil;

2. Cut bamboo shoots, fungus, green pepper and carrot into shreds. Green peppers and carrots for color matching, as long as a little can be;

3. Cut green onion, ginger, garlic and red pickled pepper, and use more ginger;

4. Prepare half a bowl of fish sauce, salt, sugar, vinegar, soy sauce, soy sauce, starch and soup;

5. Stir fry the shredded meat in hot oil. More oil should be put, enough oil should be put at one time;

6. Pull the shredded meat to the side, add green onion, ginger, garlic and red pickled pepper, and bake it to make it fragrant. Stir fry with shredded meat and set aside;

7. Stir fry bamboo shoots, fungus, green pepper and carrot with oil from the bottom of the original pot;

8. Stir fry the fungus in the frying pan and add salt to adjust the flavor;

9. Pour the shredded meat back into the pot;

10. Stir fry, stir in fish sauce, turn quickly and then out of the pot

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Practice 5

Ingredients: lettuce, pork, edible salt, starch, dried pepper, Chinese prickly ash, green onion, sugar, vinegar, Chinese prickly ash powder, bean paste, soy sauce.

make:

1. Peel and shred lettuce;

2. Put in salt to make water;

3. Shred pork, add a little starch and mix well;

4. Cut Zanthoxylum bungeanum seed and dry pepper into segments;

5. Rinse the pickled lettuce with clean water and squeeze out the excess water by hand;

6. put the starch, pepper, sugar, vinegar, onion and water in the sugar and vinegar bowl in advance.

7. Heat the oil in the pan and stir fry the shredded meat until white;

8. Add bean paste and soy sauce, stir well;

9. Add shredded lettuce and stir fry over high heat;

10. Pour in the sauce and stir well

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Practice 6

Ingredients: lean pork, watery fungus, Pleurotus eryngii, carrot, scallion, ginger, wild pepper, mashed garlic, sweet sauce, chicken essence, Euryale ferox powder, edible oil, vinegar.

make:

1. Hold the shredded meat by hand until it is smooth and sticky. Add 1 teaspoon of water, continue to pinch until the water is absorbed and dry, and then repeat the process of adding water, pinching and drying for many times until the water is no longer absorbed. Pour out the excess water, add Euryale ferox powder, pinch evenly and set aside;

2. Shred Pleurotus eryngii, radish and Auricularia auricula into plates, and cut scallion into bowls;

3. Cut ginger and wild pepper into pieces and put them in a bowl together with mashed garlic, sweet flour sauce and chicken essence;

6. Heat the frying pan without oil. Stir fry the shredded mushrooms, agaric and carrot in the pan for about 2 minutes, soften them and put them into the dish for later use;

7. Put oil in the frying pan and heat it to 60% heat (150 ℃). Pour in the shredded meat and stir fry it quickly for about 1 minute. When it turns white, drain the oil out of the pan;

8. Put the shredded apricot, abalone, mushroom, carrot, fungus and meat on it;

9. Leave the remaining oil in the pot, pour the seasoning in the seasoning bowl and stir fry over low heat for about 2 minutes;

10. Transfer to high heat, stir fry the scallions until translucent, about half a minute;

11. Pour the shredded meat and side dishes into the dish, stir fry until the oil is bright, about 2 minutes; add 10 ml vinegar, stir fry well, then start the pot

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Practice 7

Ingredients: pork, pickled pepper, fungus, winter bamboo shoots, green onion, ginger, garlic, dry starch, salt, oil, soy sauce, vinegar, cooking wine, sugar, water lake powder.

make:

1. The pork is sliced horizontally, and then cut into matchstick sized shredded pork;

2. Add half a teaspoon of salt and a teaspoon of starch into the shredded meat, and stir well;

3. Shred winter bamboo shoots and Auricularia auricula;

4. Mince pickled pepper, ginger, garlic and green onion;

5. 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp cooking wine, 1 tbsp semi sugar, 2 tbsp water starch to make fish flavor juice;

6. Scald bamboo shoots and Auricularia auricula in boiling water for standby;

7. Heat the pan over high fire, add a little more oil than usual, and stir fry the shredded meat until it is 60% hot;

8. Stir fry until the shredded meat turns white, add pickled pepper and ginger garlic, stir fry for about two minutes, stir fry out the red oil;

9. Stir fry the shredded bamboo shoots and Auricularia auricula several times, pour in the fish flavored juice and chopped green onion, stir fry evenly, and then out of the pot

Chinese PinYin : Yu Xiang Rou Si