4hw.com.cn: Recently, fish flavored shredded pork is very famous on the Internet. Why does the fish flavored shredded pork have no fish. The "fish flavor" of fish flavored shredded meat is made of pickled chili, Sichuan salt, soy sauce, white sugar, ginger powder, garlic powder and onion. This seasoning is not related to fish. It is a kind of seasoning and method used to cook fish in Sichuan. It is named "fish flavor". It has the characteristics of salty, sweet, sour, spicy, fresh and fragrant. It is very good for cooking.
Practice of fish flavored shredded pork
Fish flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. The cooked vegetables have the smell of fish, which is made of seasoning. This method originated from the unique method of cooking fish and seasoning in Sichuan, and now it has been widely used in Sichuan cooked dishes. Fish flavored shredded pork was initiated by Sichuan chefs in the early years of the Republic of China. The "fish flavor" of fish flavored shredded meat is made of pickled chili, Sichuan salt, soy sauce, white sugar, ginger powder, garlic powder and onion. This seasoning is not related to fish. It is a kind of seasoning and method used to cook fish in Sichuan. It is named "fish flavor". It has the characteristics of salty, sweet, sour, spicy, fresh and fragrant. It is very good for cooking.
Material Science:
150g pork tenderloin, 2 green peppers, a proper amount of onion, ginger, garlic, salt, cooking wine, a small spoon of raw powder, two tablespoons of oyster sauce, a big spoon of raw soy sauce, a big spoon of vinegar, a big spoon of sugar, a big spoon of bean paste and a big spoon of dried chili.
practice
1: Shred the meat and marinate with a little salt, cooking wine and flour for 10 minutes.
2: Sliced agaric and green pepper.
3: Cut the onion, ginger and garlic.
4: Prepare two tablespoons of oyster sauce, one tablespoon of raw sauce, one tablespoon of vinegar, one tablespoon of sugar and one tablespoon of bean paste. Mix well for standby.
5: Heat the oil in the wok, stir fry the onion, ginger and garlic, then add the shredded meat.
6: Stir fry until the shredded meat turns white. Add in the sauce and stir well.
7: Then pour in the green pepper and agaric, put some water in the small bowl of the sauce, add in, stir fry until the sauce is thick and evenly wrapped in the shredded meat and ingredients.
Tips:
There is no salt and chicken essence in the seasoning because the combination of oil consumption and raw soy sauce makes it salty and fresh. There is no need to add other seasonings. You can also add some soy sauce in the middle to make the color better.