Is there a remedy for the taste of fish flavored shredded pork?

There are many ways to make fish-flavored shredded pork in different places, and there are many different combinations of its sauces and vegetables, and the methods are different according to different personal tastes. However, in terms of the most authentic method, it still belongs to the most traditional Sichuan fish-flavored shredded pork. So let's take a look at how to make the most traditional shredded fish-flavored pork.

Like "spicy", "salty and fresh" flavors, "fish flavor" is also a classic flavor type of Sichuan cuisine. There are several ingredients that are indispensable to make up this flavor: ginger, garlic, shallots, pickled peppers, sugar and vinegar.

In addition, it is best to stir-fry this dish over high heat, so it is also necessary to starch the meat.

First of all, choose 250 grams of pork tenderloin, preferably choose a large loin with a light color (see the picture below), choose 250 grams of tenderloin, cut it into about 5 mm shredded meat, clean the meat to remove the blood, and then start to starch the meat: add 1 gram of salt, 1 gram of pepper, 3 grams of soy sauce, 1 egg white, and then stir the shredded meat in one direction (clockwise or counterclockwise) for two minutes to allow the shredded meat to fully absorb the seasoning. Then add 5 grams of cornstarch (or potato starch) and stir well to protect the shredded meat from overheating when stir-frying.

Finally, add 5 grams of oil to make it easy for the shredded meat to fall apart when you wait for the meat to slide.

While marinating the meat, you can start preparing the fish-flavored adjuncts. Prepare 20 grams of peeled ginger and cut into ginger rice (about 2 mm of chopped pieces), 30 grams of peeled garlic and chop into garlic, 30 grams of pickled pepper and chop, the more chopped the better. It is best to choose the second vitex (the longer kind, see the picture below) because it is fragrant and the color effect is the best.

Millet spicy pickled peppers are also available. Put these cut excipients together for later use. Finally, chop the two shallots into chopped shallots and set aside in a separate bowl.

I chose the side dishes of monk bamboo shoots and soaked fungus. You can also use lettuce (green bamboo shoots) instead of monk bamboo shoots. Prepare 50 grams of each of these two side dishes and cut them into thin strips.

Boil a pot of boiling water, add 1 gram of salt, put the bamboo shoots and fungus shreds into the water and blanch them for 45 seconds to remove the astringency, and then remove them for later use.

Next is the sauce, mix it in advance, and pour it into the pot at one time to reduce the time of frying. Prepare grams of salt, 5 grams of soy sauce, 8 grams of cooking wine, 10 grams of sugar, 8 grams of vinegar in a bowl, and finally add a teaspoon of starch and stir well.

You can start frying, first heat the pot, then add more oil, then pour the shredded meat into the oil, gently slide it with a spatula (don't move too much to avoid depulping), and wait until most of the shredded meat is slightly whitened and remove the oil control for later use.

Then heat the pot again, change the heat to medium, pour in a little base oil, pour the previously prepared ginger, garlic and pickled pepper into the pot and fry the fragrance, then pour in the shredded meat with good oil, immediately add the blanched vegetables, and quickly mix them. Turn on high heat and pour in the seasoned sauce, stir-fry for about 15 seconds, then pour in chopped green onions and stir-fry for 10 seconds. It is best not to spend more than one and a half minutes in the pan for the whole time of the shredded meat.

To make this dish, use tenderloin ha, or chicken breast, and try not to have fatty meat. The tenderloin is washed and shredded, then placed in a bowl and marinated with spices.

If the taste of the fish-flavored shredded pork is firewood, there is no remedy, only when making a new plate of fish-flavored shredded pork, first marinate, and then fry it must be on low heat.

Fish-flavored shredded pork is a very delicious home-cooked dish, I believe everyone is very familiar with this dish, and many people say that there is no fish in the fish-flavored shredded pork, but this dish tastes particularly delicious, no matter where I go, I will order this dish, and I can eat a few big bowls every time I eat, so now let's look at such a question, what are the reasons why the shredded meat is not flavorful? I think the reason why the shredded pork with fish flavor doesn't taste good may be because the shredded meat is not marinated before cooking, or the knife technique is wrong when cutting the meat, and the time to put in the condiments is wrong. Fish-flavored shredded pork, this dish is very simple to make, so let's learn how to make fish-flavored shredded pork at home!

One. The shredded meat in the fish-flavored shredded pork is not flavorful, probably because the time to put the condiments is not for us to make fish-flavored shredded pork, you can marinate the shredded meat for a while, add egg white, pepper, salt, etc. to the shredded meat, marinate the shredded meat first, and then cook, so that the shredded meat may taste better. There is also the wrong time for the condiments when we cook, if the ingredients are put too early yesterday, when we put in the shredded meat, the shredded meat may not have taste, and the condiments have not completely entered the shredded meat.

There is also the wrong position of the shredded meat, which is generally cut towards the texture of the shredded meat, so that the shredded meat is not easy to break and tastes more chewy. <>

Two. The specific method of fish-flavored shredded pork.

We will cut eggs, green and red peppers, carrots and pork into shreds, marinate the shredded meat for a while, add eggs, salt and pepper to it, and stir well. Add an appropriate amount of oil to the pot, we first pour in the shredded meat for stir-frying, then add green and red peppers and other ingredients, stir-fry constantly, and finally add salt, soy sauce and chicken essence, sprinkle some chopped green onions on top, so that the fish-flavored shredded pork is ready. <>

The above is just a personal opinion, so what do you think is the reason why the shredded meat in the fish-flavored shredded meat is not delicious?

The main reason is that the shredded meat is fresh, not marinated for too long, and the meat is fresh meat, which does not need to be marinated, so it is not delicious, and the meat of the fish-flavored shredded meat is also relatively fine, and there is no need for other seasonings to marinate and taste.

The fish-flavored shredded meat is not delicious, you can marinate the shredded meat in advance, and then fry it later. Switch to low heat to reduce the juice and stir-fry more. Do not use high heat.

It may be that it was not marinated in advance, or the condiment was put in at the wrong time, or it was possible that the knife technique was not in the manuscript, or the meat was cut unevenly, and it was likely that there was a mistake in the production process.

It may be that you didn't add a lot of early vinegar, didn't add soy sauce, didn't add chicken essence to hail, didn't add carrots, didn't add salt, or thought that Sun fried the meat first and then fried other things.

It may be because there is no marinating to absorb the flavor and the marinating is not in place. It's the process of marinating shredded meat that goes wrong.

I plan to make homemade fish-flavored shredded pork, how to fry shredded meat smooth and tender? What is the ratio of fish sauce? What is the ratio of fish sauce?

3:7.This dish is said to have been invented by a family in Sichuan who were very fond of eating fish and were very particular about making it.

Green onions, ginger, garlic, bean paste, soy sauce, vinegar, and sugar are all used to cook fish. These spices can mask the fishy smell of the fish well and increase the flavor of the fish. Once, the family used the seasoning for boiling fish on fried shredded pork.

The fried shredded meat is tender, mellow and delicious, so it is called"Fish-flavored shredded pork"。In addition to shredded meat, there are also various side dishes, such as black fungus, lettuce, carrots, bamboo shoots, etc., which are rich in taste, salty, sour, spicy, and sweet, and are the special dishes in Sichuan cuisine. Take a look at whether the Sichuan restaurant is authentic or not, just order a plate of fish-flavored shredded pork.

<> process of making shredded pork with fish flavor is complicated. Fish-flavored shredded pork needs to go through several steps such as chain limb marinating, sizing, oiling, and frying, and it is not easy to do it well. Today I will share with you the tips for making this dish, so that you can make this dish at home without having to go to a restaurant.

Prepare the ingredients. 300 grams of lean pork, a bell pepper, half a carrot, half an onion, a little agar syrup, two spoons of Pixian bean paste, 5 spoons of water, 4 spoons of old vinegar, 3 spoons of sugar, 2 spoons of light soy sauce, 1 spoon of starch, a little green onion, a little minced garlic, a little ginger, a little red pepper shed silk.

Remove the fascia and cut the pork into thin slices. Place in a bowl, add a pinch of salt and white pepper, beat in an egg, and add the cornstarch. Stir to combine.

Stir well with chopsticks and set aside. The proportion of fish sauce"54321", which is still relatively easy to master.

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Special attention should be paid to the fried shredded meat, and the brother first add a layer of starch juice, and then fry it will be smooth and tender, make fish-flavored shredded meat, if 200 grams of meat is about 200 grams of fish flavor juice in advance, this is particularly good for the mouth.

When making fish-flavored shredded pork, shredded meat must be marinated with salt, cooking wine and starch for a period of time. The proportion of fish flavor sauce is mixed according to personal taste.

You'll want to add more soy sauce and light soy sauce to it. The temperature should not be too high when stir-frying, and it must be consciously rolled. It's about 5:1.