Fish-flavored shredded pork
Overview
A common Sichuan dish, one of the main traditional flavors of Sichuan cuisine. It is also a home-cooked dish on the tables of Sichuan people. Fish-flavored shredded pork, which has become a flavor accepted by modern people, is composed of fat, lean and seven shredded pork, minced chili peppers, salt, monosodium glutamate, sugar, minced ginger, minced garlic, minced green onion, vinegar, sesame oil, salad oil, water starch, and is supplemented with shredded winter bamboo shoots, shredded black fungus, etc. Texture after cooking: the shredded meat is soft and tender, and the ingredients are crispy and tender. The color is ruddy, red, white and black. Taste characteristics: salty, sweet, sour and spicy, rich onion, ginger and garlic flavor. It is a delicacy handed down from generation to generation.
Tags
Ingredients
Steps
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Prepare materials.
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Cut the soaked fungus, pepper and winter bamboo shoots into shreds.
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Wash the pork and cut it into thick shreds, put it in a bowl, add salt, water starch, pepper, cooking wine and cooking oil, mix thoroughly and marinate.
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Finely mince onion, ginger and garlic.
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Mix 20 grams of white sugar, 10 grams of soy sauce, 20 grams of balsamic vinegar, 1 gram of refined salt, 10 grams of cooking wine; and appropriate amount of water starch to make fish-flavor sauce.
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Put oil in the pot and when the oil is 50% hot, pour in the shredded pork.
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Smooth the shredded meat and set aside when it changes color.
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In another pot, add minced pickled peppers and stir-fry over low heat until red oil comes out.
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Add the onion, ginger and garlic and continue to stir-fry over low heat until fragrant.
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Add shredded fungus and winter bamboo shoots and stir-fry quickly over high heat.
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Add the stir-fried shredded pork and stir-fry a few times.
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Finally, add shredded peppers, cook in the prepared juice, and stir-fry from bottom to top for 20 seconds. When the soup is slightly thick, take it out of the pot.
