Fish flavored shredded pork in a small restaurant

There are a lot of Sichuan dishes.The fish flavored shredded meat version has some differences in ingredients due to different regions.In our Township, we seldom eat carrots because of the differences in food material reserves or tastes. So the fish flavored shredded pork uses bamboo shoots.This version I made was learned by cheating in a restaurant in middle school, because the restaurant is an open kitchen, and customers can see the cook's cooking show.I used to love this mouth very much. I learned it naturally by ordering, eating and watching.Sweet and sour, tender and smooth, appetizing and relieving greasiness, suitable for all ages. A classic Sichuan dish loved by the public.

Main Ingredients

• lettuce Half root
• fungus A moderate amount of
• Lean hind leg meat appropriate amount

Auxiliary Ingredients

• Chicken essence appropriate amount
• White granulated sugar appropriate amount
• Vinegar appropriate amount
• Sweet potato powder A moderate amount of
• Cooking wine appropriate amount
• The soy sauce A moderate amount of
• Douban Sauce appropriate amount
• green Chinese onion One root
• Sichuan Pepper appropriate amount
• garlic A moderate amount of
• ginger appropriate amount
• Xiaohong Pickled Pepper Three or four

1. many restaurants or cooks in small towns here need to put bean paste to fry meat. Except for fat meat, they will put a small amount of bean paste to marinate the meat in advance, and then put part of it to stir fry the dishes, so that the Sichuan flavor is stronger.2. cut the shredded meat against the grain, and cut the muscle fibers, so that the fried shredded meat is not easy to get old.3. the sweet and sour taste of fish flavored shredded pork is slightly stronger than that of acid. Thicken it and add an appropriate amount of water. If the sweet and sour taste is too strong, it will completely cover the taste of staple food.4. the sugar and vinegar thicken is put in when the pot is about to start. If it is put in early, the meat tastes too strong and loses its original flavor. I have a sense of taste hierarchy.5. the fish flavor comes from sweet and sour sauce with pickled pepper. It is the sauce used to make sweet and sour fried fish in Chongqing and Sichuan.6. when frying agaric and shredded asparagus (shredded lettuce), only add the salt required for agaric and asparagus, and do not add meat, because there is salt in bean paste, pickled pepper and soy sauce.7. when slicing loose meat, the oil should not be too little and the oil temperature should not be too high, which is easy to stick to the pot.