Sichuan cuisine fish flavored shredded pork(chuan cai yu xiang rou si )

Sichuan cuisine fish flavored shredded pork

Introduction:

"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 it has become a popular flavor type

Production steps:

Step 1: shred the tenderloin.

Step 2: add seasoning a to the bowl.

Step 3: marinate for 10 minutes.

Step 4: wash and shred carrots.

Step 5: wash and shred Auricularia auricula.

Step 6: cut the scallion into small pieces.

Step 7: cut ginger into small pieces.

Step 8: put seasoning C into a bowl and mix well.

Step 9: add wide oil in the pan, oil temperature is 3, put in the pickled sirloin when ripe.

Step 10: use a hand spoon to spread until the meat is completely discolored.

Step 11: take out the spare.

Step 12: add oil in another pot, add Pixian Douban and dried pepper, stir fry the red oil.

Step 13: add onion and ginger, stir fry until fragrant.

Step 14: add radish and agaric to stir fry.

Step 15: stir fry until carrot is soft.

Step 16: put in the smooth sirloin.

Step 17: stir fry for 30 seconds.

Step 18: pour in the seasoned fish sauce.

Step 19: stir fry evenly, then out of the pot.

Materials required:

Pork loin: 200g

Carrot: 100g

Auricularia auricula: 75g

Dry starch: 10g

Five spice powder: 5g

Water: 10ml

Pixian Douban: 15g

Dried pepper: 5g

Ginger: 5g

Scallion: 50g

Vinegar: right amount

Note: the sirloin must be salted for a while and then fried. The sirloin fried in this way is very tender. Don't wait until it's completely hot when you're slicing the sirloin. Add the sirloin when the oil 3 is ripe.

Production difficulty: Advanced

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Chuan Cai Yu Xiang Rou Si