Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

"Fish flavored shredded pork" is one of the representative dishes of Sichuan cuisine, and it is also a must for the apprentice to be promoted. "Fish flavored shredded pork" seems simple, but in fact, it requires skill! The key is that the taste of "fish flavor" must be strong. Even if you stir fry beautifully, the fish flavor is not outstanding, which is also a failure dish. In order to stir fry fish flavor, first of all, the fish flavor juice should be blended well. The proportion of seasoning is only a matter of shade, but we must remember which seasonings can be used to stir fry fish flavor. Some friends stir fry this dish, it seems very attractive red, can eat into the mouth to give people the feeling of a word "spicy", taste to taste no other taste! It must not be called fish flavored shredded pork, at most it is called spicy fried shredded pork, ha ha! "Fish flavored shredded pork" is made of simple materials. In fact, it's also very exquisite. First of all, onion, ginger and garlic are essential. The proportion of sweet and sour sauce should be well controlled. Pickled pepper sauce and chili sauce should be put in according to the number of main ingredients. As long as these are well controlled, the fish flavor will naturally stand out. Every time I fry fish flavored shredded pork, the taste is not very strong. It's very easy to get angry if I eat too spicy in the north, but I like spicy very much, so every time I want to satisfy my hunger, ha ha! Because of different regions, the taste should be reduced, especially the amount of chili should be slightly smaller, so that friends can enjoy the smell of fish. The production at home is not very strict. The specific method of this family version of "fish flavored shredded meat" is as follows

Production steps:

Step 1: shredded pork loin, black fungus, winter bamboo shoot, shredded carrot, PI chili sauce, pickled pepper sauce, green onion, ginger, garlic, yellow rice wine, soy sauce, vinegar, sugar, salt, chicken powder, pepper, Lake powder, cooking oil.

Step 2: pulp shredded meat; put salt, pepper, chicken powder and rice wine into the shredded meat, and grasp well by hand.

Step 3: then pour in the right amount of water starch.

Stir in marinated pork until sticky. Set aside for 5-10 minutes.

Step 5: mix fish flavored bowl juice; put 20g vinegar, 10g soy sauce and 20g sugar into the bowl, and then add 10g yellow rice wine, 1g salt, 1g chicken powder and appropriate amount of water lake powder into the bowl.

Step 6: add a little water to the bowl, mix well, then put in half garlic and a little onion.

Step 7: heat the frying spoon on the fire, add proper amount of cooking oil, and then add the prepared shredded meat.

Step 8: after the shredded meat is put into the pot, it's time to heat the pot and cool the oil. Take advantage of the smoothness to break up the shredded meat, gradually heat up the firepower, change the color of the shredded meat and take it out for standby.

Step 9: leave a proper amount of base oil in the pot, add in Pixian pepper and pickled pepper sauce and stir fry over low heat.

Step 10: stir fry until the oil turns red, stir out the fragrance, add onion, ginger, garlic and stir fry.

Step 11: saute onion, ginger and garlic until fragrant, pour in ingredients and stir well.

Step 12: then pour in the sliced pork and stir well.

Step 13: stir well, pour in a bowl of juice and stir fry several times over high heat.

Step 14: after the sauce is gelatinized, it can be taken out of the pot.

Materials required:

Pork fillet: 150g

Black fungus silk: 50g

Shredded bamboo shoots: 50g

Shredded carrot: 30g

Spicy PI sauce: 10g

Pickled pepper sauce: 10g

Minced green onion: 10g

Ginger powder: 10g

Minced garlic: 25g

Yellow rice wine: 10g

Soy sauce: 10g

Vinegar: 20g

Sugar: 20g

Salt: 1g

Chicken powder: 1g

Pepper: a little

Starch: appropriate amount

Cooking oil: 30g

Note: this dish features: the color is oily and gorgeous, the smell of fish is rich, the taste is salty, fresh, sour and sweet, the aftertaste is spicy and appetizing. Warm tips: 1. Fried fish flavored shredded pork can be made from pork or lean meat, and tender is the best. 2. Wet corn starch is used for making shredded meat, and raw powder is used for sauce. In the process of pulping, we must grasp thoroughly to make the water fully absorbed, so that the fried shredded meat will be smooth and tender. We must not use additives such as tender meat powder. As long as the process of pulping is in place, the shredded meat will be very smooth and tender. 3. When making this dish, the proportion of sauce sauce should be controlled well, and the fish flavor will be very rich and attractive. This home-made "fish flavored shredded meat" with big stir fry spoon is ready. Because I'm not a professional chef, it's hard to avoid mistakes in production. I hope my friends can correct me! Its practice and experience, for your reference only!

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Rou Si