Fish flavored shredded pork(chuan cai yu xiang rou si )

Fish flavored shredded pork

Introduction:

"My favorite Sichuan dish is kung pao chicken, and the second is fish flavored shredded pork. These two dishes are also very popular in my family, so they are often cooked for family. The "fish flavor" of fish flavored shredded pork is made of pickled pepper, Sichuan salt, soy sauce, sugar, ginger, garlic and onion. This seasoning has nothing to do with fish. It imitates the seasoning and method used in Sichuan folk cooking fish. It is named "fish flavor". It has the characteristics of salty, sweet, sour, spicy, fresh and fragrant. It has excellent taste for cooking. "

Production steps:

Step 1: soak Auricularia auricula in warm water and cut into shreds, bamboo shoots and lean pork. Marinate the shredded meat with a little salt, starch and pepper for a while. Spring bamboo shoots are taken off in spring, boiled in boiling water and stored in the refrigerator. When to eat them, take them out and thaw them in advance.

Step 2: cut green onion, garlic and ginger.

Step 3: mix starch, salt, sugar, vinegar, soy sauce and broth into sauce.

Step 4: heat the pan, add oil, pour in the shredded meat, stir fry, change color and serve.

Step 5: add bean paste, minced garlic and ginger into the pot and stir fry until fragrant.

Step 6: add shredded fungus and bamboo shoots, stir fry a few times.

Step 7: pour in shredded meat and stir fry.

Step 8: pour in the sauce and scallions and stir well.

Step 9: pour sesame oil out of the pot.

Materials required:

Lean pork: moderate

Bamboo shoots: right amount

Auricularia polytricha: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Pixian Douban sauce: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: right amount

Right amount: pepper

Broth: moderate

Wet starch: appropriate amount

Edible oil: right amount

Note: the main ingredient of this dish is pork. Cut and stir fry 30% fat and 70% lean pork to make the meat fresh and tender. The dish is ruddy, tender, fresh and full of fish flavor. Fish flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has fish flavor, which is prepared by seasoning. This method originated from Sichuan folk unique cooking fish seasoning method, and now has been widely used in Sichuan cuisine.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Chuan Cai Yu Xiang Rou Si