Classic Sichuan cuisine Fish-flavored shredded pork
Overview
How to cook Classic Sichuan cuisine Fish-flavored shredded pork at home
Tags
Ingredients
Steps
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Shredded tenderloin
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Shred the winter bamboo shoots, fungus, green and red pepper and set aside (the authentic ingredients for fish-flavored shredded pork do not include shredded green pepper, only winter bamboo shoot and fungus). Add some green and red pepper to look good and taste good
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Add some salt, cooking wine, and pepper to the shredded pork, stir for a while, then add some starch, stir twice, let stand for 15 minutes, and marinate for a while
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Make base oil in a pot and heat it to 40-50% hot. Add the shredded pork and fry until the shredded pork turns white.
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Set aside and set aside
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To adjust the fish-flavor bowl sauce, mince garlic, onion and ginger. The ratio of garlic, onion and ginger is 1:2:3 so that the fish flavor is strongest. Add salt little by little and add 2 spoons of light soy sauce, 3 spoons of sugar, 3 spoons of rice vinegar, 2 spoons of cooking wine, 1 spoon of chicken powder, 1 spoon of cornstarch and appropriate amount of water
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Make base oil in the pot, add half a spoonful of bean paste, 1 spoonful of pickled pepper, stir-fry over low heat for a while, then add a little cooking wine and stir-fry slowly to stir out the red oil, so as to fully bring out the aroma of the chili sauce
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After the chili sauce produces red oil, add shredded pork, shredded bamboo shoots, green and red peppers, and minced garlic, ginger, and scallion (picked out from the bowl with your hands) for the fish-flavored sauce noodles, and stir-fry until fragrant. Finally, pour in the fish-flavored bowl sauce. When the sauce thickens, take it out of the pot
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Finished product pictures
