Yu-Shiang Shredded Pork
Fish flavored shredded pork is a traditional famous dish. It is named after fish flavor and belongs to Sichuan cuisine. It is said that the inspiration came from shredded pork with pickled pepper, which was created by Sichuan chefs during the Republic of China. The dishes are brownish red in color, salty, fresh, sour and sweet, and have a strong aroma of onion, ginger and garlic.1. Add a little cooking oil and stir well when marinating the shredded meat, which can retain the moisture of the shredded meat, and it is easier to disperse when frying.2. the amount of sugar, vinegar, salt and pickled pepper sauce can also be added to your own taste.3. When frying shredded meat, you must use pickled pepper sauce or chopped pepper sauce to make fish flavor.
Step 1 . Cut the tenderloin into thin filaments, add 20g of water, half a spoon of salt, 1 egg white, 1 spoon of starch, half a spoon of pepper and 1 spoon of bean paste, and grasp well. Pour a little edible oil seal into the shredded meat.
Step 2 . Wash and shred agaric foam, peel and shred carrots, shred bamboo shoots and wash with warm water.
Step 3 . Chopped shallots, ginger and garlic.
Step 4 . Add sugar, chicken essence, vinegar, soy sauce, half a spoonful of pepper, 1 spoonful of starch, 2 spoonfuls of water and a little salt into the bowl, and mix them into juice.
Step 5 . Pour edible oil into the pot and heat it until 50% to 60% hot. Add shredded pork and stir fry it for a few times.
Step 6 . Add pickled pepper sauce and stir fry until fragrant.
Step 7 . Add onion, ginger and minced garlic and stir fry for a few times.
Step 8 . Pour in bamboo shoots, agaric, shredded carrots and mixed sauce.
Step 9 . Stir fry until three shreds are broken. Add scallions and stir fry evenly. Turn off the heat.
Step 10 . Load into disk.
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