Delicious traditional dish "fish flavored shredded pork"
There are many ways to "fish flavored shredded meat" on the Internet. Let's not evaluate whether it is authentic or not, as long as it is delicious. The Fishy Flavor mainly comes from the reasonable combination of sweet and sour garlic, pickled pepper and Pixian spicy sauce. When making, as long as several seasonings are well matched, the fishy flavor will naturally be very rich.This "fish flavored shredded pork" I cooked today is my usual meal at home. I think the taste is OK. I wrote a diary for my friends' reference. I usually fry this dish with not many soy sauce. Its color is lighter than that of ordinary friends. What I stress is that the color should be bright. In the past, colored pepper and other ingredients were never used in the production. Sometimes, a little shredded carrot was used to match the color. Recently, in order to improve the color matching, a little shredded colored pepper was used every time, which really adds color. The specific methods are as follows:;Characteristics of this dish; The color is beautiful, the smell of fish is rich, and the taste is salty, slightly sour, slightly sweet, and slightly spicy. They have their own tastes in each other, and they taste like stewed fish.reminder;1. When the shredded meat is pulped, the amount of water lake powder should be appropriate. It is better to have more water, and then use your hands to repeatedly grasp it evenly, so that the water can be fully eaten into the poured shredded meat, so that the fried shredded meat will be fresh and tender.2. Put some cool oil after the paste is ready. It is easy to break up when slicing the shredded meat and is not easy to stick to the pot. The method of slicing the shredded meat is to cool the oil in a hot pot. When the pot is hot, pour the cool oil into the shredded meat immediately, and quickly break it up so that its roots are fresh and do not adhere to each other. When the shredded meat changes color, take it out immediately.3. The purpose of mixing bowl juice is to stir fry quickly. The proportion of seasoning used in bowl juice should be well controlled to produce a strong fish flavor. Half of the minced garlic should be cooked in a pan with minced onion and ginger, and the other half of the minced garlic should be put into a bowl of juice, which will produce a good taste.
Step 1 . Shredded pork, shredded winter bamboo shoots, shredded Shuifa agaric, shredded red pepper, shredded sharp pepper, chopped green onion, chopped ginger, garlic, homemade chopped pepper, Sichuan Pixian chili sauce, yellow rice wine, soy sauce, vinegar, white sugar, salt, chicken powder, pepper powder, starch powder, cooking oil.
Step 2 . Add yellow rice wine, salt, pepper and a little chicken powder into the shredded meat, and grasp well.
Step 3 . Add a proper amount of water starch, grab the shredded meat and eat it. After the water is slightly sticky, pour in a little salad oil and mix it. Make the paste for 10 minutes.
Step 4 . Mix the bowl juice, put half of the garlic powder in the bowl, and then add salt, pepper, chicken powder, white sugar, soy sauce, vinegar and yellow rice wine. Basically, the proportion of soy sauce, vinegar and white sugar is one two three.
Step 5 . Add appropriate amount of water starch and water and mix well.
Step 6 . Boil the water in the pot, blanch the shredded winter bamboo shoots and edible fungus to remove their peculiar smell, then remove them and drain the water for standby.
Step 7 . Heat another wok, put in the cool oil, and then put in the meat shreds, which are prepared in the paste, and then remove them.
Step 8 . Heat the wok, add about 25g of cooking oil, add chopped pepper, stir fry until red oil is obtained, then add Pixian chili sauce and chopped ginger and onion, stir fry until fragrant, then add the bowl juice and stir well.
Step 9 . Stir fry the sauce well, then add shredded bamboo shoots, shredded fungus and shredded pepper.
Step 10 . Add the cooked pork shreds.
Step 11 . Stir well over high fire and then out of the pot. It only takes 5 minutes to make this dish.
Step 12 . After cooking, the code plate can be served.
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