There is no fish at all in this dish of fish flavored shredded pork, why does it have fish in the na

Because it has the smell of fish. Although there is no fish in this dish, a seasoning will be added to give the dish a fishy flavor, so it is called fish-flavored shredded pork.

Personally, I think it's just to sound good, and it can also increase people's appetite for food, so it's called fish-flavored shredded pork, which gives people a very delicious feeling.

There is no fish in this dish, and its taste is completely different from fish, but a long time ago they used some spices that must be used to remove fish, such as onions, ginger, garlic wine, vinegar and soy sauce, and other seasonings for stir-frying, so they felt that these seasonings were related to fish, so they called this dish fish-flavored shredded pork.

Although there is no fish in this dish, the taste of this dish has a kind of umami of fish, so it is called fish-flavored shredded pork, and I personally like this dish very much.

The reason why there is no fish in the shredded pork is that the flavor of the fish is a way of cooking in this dish, not an ingredient. It refers to shredded meat made in a fish-flavored way.

How fish-flavored shredded pork appeared.

It is said that many years ago in Sichuan there was a family to do business for a living, the family is particularly fond of eating fish, for the cooking of fish is very particular, every time you make fish will be so particular about the seasoning of fish meat, so when making fish to put some fishy flavor spices such as ginger, green onions, garlic, wine, vinegar, soy sauce and other seasonings.

One evening, the hostess was cooking a fish before she had to cook the next dish. Because this hostess is usually more frugal, she thought about the rest of the ingredients of the roasted fish and then put them in this dish to fry, but when she fried it, she began to regret it, because she felt that the ingredients used in this dish were leftover from the fish, then the taste of this dish must be fishy, not very delicious, just when she was annoyed by her behavior, her husband, who was doing business outside, had already sat down at the table, and took a bite of this dish, she was waiting for her husband's questioning, so she was very anxious, But I don't know if it's because the hostess's husband is too hungry or what, he is very satisfied with the taste of this dish, and the hostess does not get the scolding of speculation but gets the husband's praise, and the husband asks twice, "How is it so delicious!" After that, he said how the dish was made.

Because this dish is cooked with the condiments for making fish and other foods, it is called "fish stir-fried", and this is the prototype of fish-flavored shredded pork, which has been continuously improved by later generations, and finally became the fish-flavored shredded pork we see today.

How to make shredded fish-flavored pork.

Knowing the origin of fish-flavored shredded pork, let's take a look at the practice of fish-flavored shredded pork.

The ingredients that need to be used are: 2 taels of pork tenderloin, 2 taels of carrots, 2 taels of green peppers, appropriate amount of green onions, appropriate amount of shredded ginger, appropriate amount of garlic, 1 tablespoon of bean paste, 1 tablespoon of sweet noodle sauce, 1 tablespoon of vinegar, 1 2 tablespoons of sugar, appropriate amount of pepper, 2 tablespoons of vegetable oil, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of water starch, and 1 tablespoon of oyster sauce.

1) Shred the pork loin. Soak the black fungus in warm water at 40 degrees Celsius and wash it and cut it into shreds. Shred the bamboo shoots. Finely chop the green onion, ginger and garlic.

2) Put the shredded meat into a bowl, add the water starch and stir well, then marinate for 5 minutes. Put the chopped green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch and stir well for later use.

3) Pour in the oil after heating the pan, when the oil is 7 hot, pour in the shredded meat and stir-fry until the shredded meat changes color and deciprocates, shovel to the side of the pot with a spatula, pour in minced garlic, ginger and chopped pepper, fry until fragrant, and mix with shredded meat.

4) Pour in shredded bamboo shoots and fungus, stir-fry for 2 minutes, pour in the seasoned juice, stir-fry from bottom to top for 20 seconds, and wait for the soup to be slightly viscous. Super verbose: * When cutting meat, remember the "famous saying" of "cutting cattle and sheep horizontally and cutting pigs vertically".

That is, the pork should be cut along the texture of the meat. * When soaking the fungus, you can sprinkle some starch in the water, which is easier to clean the impurities on the fungus. *Be sure to prepare the sauce in advance.

When stir-frying this dish, if you put the seasoning in turn little by little, it will delay the time, and the taste of the shredded meat will be different from the taste of the whole dish.

Decompose ing....Shred the pork loin. Soak the black fungus in warm water at 40 degrees Celsius and wash it and cut it into shreds.

Shred the bamboo shoots. Finely chop the green onion, ginger and garlic. Put the shredded meat in a bowl, add the water starch and stir well, then marinate for 5 minutes.

Put the chopped green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch and stir well for later use. After heating the pan, pour in the oil, when the oil is 7 hot, pour in the shredded meat and stir-fry until the shredded meat changes color and deciprocate, shovel to the side of the pot with a spatula, pour in minced garlic, ginger and chopped pepper, fry the fragrance, and mix with the shredded meat. Pour in shredded bamboo shoots and fungus, stir-fry for 2 minutes, pour in the adjusted juice, stir-fry from bottom to top for 20 seconds, and wait until the soup is slightly viscous and then out of the pot.

The ingredients of the fish-flavored shredded pork are as follows:

Ingredients: 150 grams of pork tenderloin;

Ingredients: 2 green peppers, an appropriate amount of water fungus (according to your preference);

Condiments: Appropriate amount of green onion, ginger and garlic, salt, a little cooking wine and a small spoon of corn starch (for marinating shredded pork).

Sauce: 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, 1 tablespoon bean paste (chopped), 1 tablespoon chopped dried chili pepper or pickled pepper chopped; (Note: One tablespoon is one tablespoon, equal to 15ml).

The pickled ginger in the fish-flavored shredded pork can be marinated with fish.

Why is there no fish in the shredded pork? So why is it called fish flavor? You'll understand after reading it.

It is called fish because this dish is just a replica of the ingredients and methods used by the Sichuan people to cook fish.

There is also a small story about the shredded pork with fish flavor, there was a family in Sichuan a long time ago, this family especially likes to eat fish, and they are particularly particular about making fish, they like to put some garlic, wine, vinegar, green onion, ginger, soy sauce and other seasonings when making fish, because these seasonings are to remove the fishy smell, and the fish will be more delicious in this way.

One day the hostess of this family was cooking, making dishes that were not fish, but the hostess was often used to making fish, so she accidentally put all the seasonings that gave the fish to the fishy smell when she was cooking, and when she reacted, these seasonings had already tasted, and the hostess felt that the dish must have been bad, but it was a pity to throw it away directly after it was done, so she tasted it with chopsticks, and after tasting it, she found that this dish was not only not as unpalatable as she imagined, but particularly delicious, and even better than the usual practice.

Later, the man came back from outside, saw that the dish was ready, picked up the dishes and chopsticks and ate it, when he ate this dish, the man of the family was also full of praise for this dish, and later this dish was slowly improved by the Sichuan people, and it became the fish-flavored shredded meat that people eat now.

It's just that the finished dish has a fish flavor and its flavor is made from condiments. This method originates from the unique fish cooking and seasoning method of Sichuan folk. The name of this dish was finally named by Chiang Kai-shek's chef during the Anti-Japanese War, and it has been passed down to this day.

Fish-flavored shredded pork is a classic Sichuan dish, in large and small Sichuan restaurants across the country, the dish of fish-flavored shredded pork is also indispensable, and its ** is also between more than ten yuan and dozens of yuan. The fish flavor of shredded fish does not come from fish, but is made from pickled peppers, green onions, ginger, garlic, sugar, salt, soy sauce and other condiments.

A bowl of fish sauce will be prepared, and there will be a taste of fish, and the shredded pork with fish flavor is an appetizing dish, and the elderly and children can eat it with confidence. When you lose your appetite, make a fish-flavored shredded pork to eat, which can instantly open people's appetite and eat fragrantly.

The flavor of fish varies depending on the region and the person who prepares it. However, there is a unified identification in taste, with both salty, sweet, sour and spicy, and rich green onions, ginger and garlic; Due to the needs of different dishes, it is also fragrant and refreshing. The unique sweet and sour taste, which describes its taste as a small sweet and sour lychee, is both vivid and vivid.

This stems from a legendary story.

Legend has it that a long time ago there was a businessman in Sichuan, and the people in their family liked to eat fish very much, and they were also very particular about seasoning, so they had to put some onions, ginger, garlic, wine, vinegar, soy sauce and other seasonings to remove the smell and enhance the flavor when they cooked the fish.

One night when the hostess of the family was stir-frying another dish, in order not to waste the ingredients, she put the leftover ingredients used in the last time to cook the fish in this dish and stir-fried it, at that time she thought that this dish might not taste very delicious, maybe the man in the family came back and was not easy to explain, she was in a daze, her husband came home from business.

This husband didn't know whether he was hungry or felt that this bowl of food was special, and he didn't wait for the meal to grab it with his hand and swallow it in his mouth, and before he could wait a minute, he couldn't wait to ask his wife what this dish was made of, and when she was just stammering, she unexpectedly found that her husband praised the taste of his dish again and again, and her husband saw that she didn't answer, and asked "how delicious is what is made of", so his wife told him 1510.

And this dish is fried with the ingredients of roasted fish and other dishes, so it will have an endless taste, so it is named fish fragrant stir-fry, and this name is obtained.

The "fish flavor" of fish-flavored shredded pork is made by soaking chili peppers, Sichuan salt, soy sauce, sugar, minced ginger, minced garlic, and green onions. This seasoning is not related to fish, it is to imitate the seasoning and method used in Sichuan folk fish cooking, named "fish fragrance", with salty, sweet, sour, spicy, fresh, fragrant and other characteristics, used for cooking excellent taste.

Fish-flavored shredded pork It's just a name, just like there is no wife in the wife's cake, so some of the names I think are really weird, but it's like that, it won't put fish in it.

There is no fish in the fish-flavored shredded pork, but the dishes made have a fish-flavored taste, which is the taste of several dishes and seasonings, which is also the breadth and profundity of Chinese cuisine.

Isn't it normal that there is no fish in the fish-flavored shredded pork, and the wife's cake is not given to the wife, referring to the fragrance of the fish, and it is not a fish, not to mention the taste of the fried dish.

Fish-flavored shredded pork is just a name, it is Sichuan cuisine, mainly green bamboo shoots, shredded meat, and fungus or something, I think it's delicious, I will order it every time.

The "fish flavor" of fish-flavored shredded pork has nothing to do with fish, and is mainly made of pickled chili, Sichuan salt, soy sauce, sugar, minced ginger, minced garlic, and green onions. Because it is modeled after the seasoning and method used in Sichuan folk fish cooking, it is named "fish fragrance".

This is indeed normal, just like there is no beef in the beef balls, which is a simple truth, it is just a name, and it does not mean that it has this kind of food in it.

Fish-flavored dishes use fish chili pepper as the main seasoning, which can produce a kind of cooked fish flavor in cooking, and this flavor type plays a pivotal role in Chinese cooking. "The fish flavor is the special fragrance mixed with various spices, just like there is no wife in the wife cake, there is no son in the claypot rice, and there is no chicken in the chicken cake.

Although there is no fish in this dish, the taste is very similar to the taste of fish, which is why the name was given.

This thing can't be called fish fragrance silk without fish, because the aftertaste may be a thing, so it's all different, and there are several kinds of dishes.

In fact, some fish-flavored shredded pork will have salted fish in it, which can increase the flavor of the dish.

This fish-flavored shredded pork, although it is said that it does not look like fish, it must taste a little like fish, but although it is said.

It's because in ancient times, there was a woman who thought that the seasoning for cooking fish was very wasteful, and then made a new dish, so she gave it such a name.

It is because this dish originally had some ingredients in it, which was changed from the ingredients of fish, and the dish of fish-flavored shredded pork was very good for rice.

The so-called fish flavor is actually not really fresh fish fragrance, because Sichuan-style sweet and sour fish uses a kind of pickled chili pepper as a seasoning, and the result of the effect of pickled chili pepper and sweet and sour wine produces a unique sweet and sour taste.

The name of this fish-flavored shredded pork comes from a story, according to legend, there is a family who makes Sichuan cuisine, there is a certain method of making fish, once there is a leftover sauce for making fish, the shredded meat and other side dishes are also fried in this way, and the husband comes back to eat it and says it is delicious, and the name comes from this.

Yufang pork is a dish of two or three minutes, sweet, delicious, delicious, delicious, can be elegant, can immediately capture the heart of the merchandise, but the mystery of deliciousness is a mystery. For a few years, someone would not blame the store for the lack of fish. So the question is, why is there a fish in the fish?

"Fish hot ragged" is the most confident and has a lot of credibility. Fish refers to pepper, which is famous in many parts of Sichuan. It is known as foam fish or foam.

Both real and improved fish dishes must be used in this pepper, so there is a fishy aroma. This is a foam fish said.

"Peppers and live fish" is a "fish heat source" conjecture and an incredible method of food processing. Rumors of Sichuan people taking fresh squid in clear water. Dirty spiders in the fish, they don't kill the fish, they don't squat directly into the jar and foam.

When I arrived, I opened the altar lid and a special scent, freshly dried bubble hummingbird could be done directly. Yunfei's "The Mystery of Fish Fragrance" is said to use chili peppers with fresh fish", "fresh as the first selection, the texture is crisp, the saltiness is thick, and the aftertaste is sweet."

Some people think that "Yuxiang" is a homonym of "Yu Xiang". Because the fish is so tasty, the flavor is thick, the flavors are endless, but the "fish" is a bit far away. Some people say that "Yuxiang" is a homonym of "Yuxiang".

This was made by the Americans, called "Yuxiang" is just a homophone for "Chongqing" and "Chongqing" Hunan, according to the geographical proximity of Sichuan, Chongqing and Hunan, this belt has a peeping taste, but most of the words are homophonic, I am afraid I can't push fish, fish, fish that can be eaten, only a few old Sichuan still mark the original taste.

A lot of people are deceived by lazy chefs who only have the sweet taste of this dish. For example, "Foamed red pepper is basically substandard, or it's used as a very shallow, bath stove, or directly using a substitute like chili paste." "The essence of the dish is abandoned, leaving only casual chefs and free meals.