Why is there no fish for fish flavored shredded pork, and why is there no fish for fish flavored shr

The simplest way to make shredded pork with fish flavor.

I don't have a wife yet! Lanzhou ramen is not yet Lanzhou!

Because there was no fish in the dish "Fish-flavored shredded pork" from the time of its origin, it was natural that there was no fish after it was widely spread.

Legend has it that at that time, there was a business family in Sichuan, and their family was very fond of eating fish, and they also liked to study the skills of cooking fish, and put all kinds of spices in it. Green onions, ginger, garlic, wine, vinegar, sauce, and hemp are all indispensable, which can not only remove the smell but also improve the freshness. One night, when the hostess was stir-frying, she found that there was still some seasoning left over from the last time she cooked fish, so it was better to put this seasoning in the dish and not waste it, so she should try a new dish.

In the evening, the man went home after the end of business, and saw a plate of brightly colored dishes on the table, I don't know if he was hungry, so he grabbed it with his hand and put it directly in his mouth without taking chopsticks, and he was stunned after taking a bite. The hostess was worried about whether the dish was not delicious, but at this time, the man had a very good impression of the dish, felt that it was delicious, and asked her how to make it.

She told her husband about the method one by one, and it turned out that this dish was cooked and fried with the seasoning of roasted fish, which was delicious and delicious, and made people have an endless aftertaste. The two of them gave the dish a nice name, "Fish Stir-fried".

Features of fish-flavored shredded pork:

Fish-flavored shredded pork belongs to Sichuan cuisine, which is famous for its fish-flavored seasoning. In fact, the fish flavor is not the taste of fish, but the cooking method used in Sichuan folk cooking fish. It is prepared with pickled chili, Sichuan salt, soy sauce, sugar, minced ginger, minced garlic and green onions, which has the characteristics of salty, sweet, sour, spicy, fresh and fragrant.

The main material is pork, and it is best to use three percent fat and seven percent lean pork shredded and stir-fried to ensure that the shredded meat is tender and juicy, and the color is ruddy, fresh and tender, and rich in fish flavor.

The flavor of this dish has the flavor of fish, but the main ingredient is fried with meat, so it is called fish-flavored shredded pork.

The fish fragrance is homophonic with the aftertaste, and another way of saying it is the aftertaste shredded meat. The main adjunct of the Sichuan cuisine of the Yuxiang series is Sichuan spicy bean paste. The main ingredient is accompanied by Sichuan spicy bean paste and other seasonings to burn out the dishes, its flavor is thick and long, the aftertaste is lingering, and the aftertaste is endless, so it is called aftertaste.

Directions for serving

Pork tenderloin. Pork is rich in protein and a variety of fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness.

Bamboo shoots. Bamboo shoots are rich in nutrients such as B vitamins and niacin, and have the characteristics of low fat, low sugar and high dietary fiber, which can absorb a large amount of oil to increase the taste.

Because the seasoning of the fish-flavored dish is the same as the seasoning and taste of the Sichuan watercress fish, it is called fish-flavored. Shredded pork with fish flavor is named after the flavor of the fish, and there is no shredded fish in the ingredients made. Fish-flavored shredded pork is a special dish in Sichuan, China, which is sour and spicy after the finished product, and is moderately salty and sweet.

Fish-flavored shredded pork is a famous Sichuan dish, its salty, fresh and sweet and sour, green onion, ginger and garlic are fragrant, and its flavor is made of condiments, which originates from the unique fish cooking method of Sichuan folk, and has been widely used in Sichuan cooked dishes.

Fish-flavored shredded meat pays attention to "seeing oil but not soup", and the proportion of seasoning of fish-flavored sauce should be well controlled. Ginger and garlic should be chopped, and fried in the pot with pickled peppers until crispy, stir-fried to produce a spicy fragrance, and at the same time make people feel spicy after eating in their mouths.

1. Material selection. Tenderloin is preferred and is more tender to eat. Chop the pickled peppers carefully before putting them in the pan so that they can be fried in bright red oil.

2. Heat. Stir-fried fish and shredded pork should be fried quickly, the fire should be big enough, and the pot gas should be sufficient, so that the fried dishes will naturally taste good.

3. Proportion. Fish-flavored shredded meat pays attention to "seeing oil but not soup", and the proportion of seasoning of fish-flavored sauce should be well controlled. Ginger and garlic should be chopped, and fried in the pot with pickled peppers until crispy, stir-fried to produce a spicy fragrance, and at the same time make people feel spicy after eating in their mouths.