Fish-flavored Shredded Pork in A Small Restaurant

Name: Fish-flavored Shredded Pork in A Small Restaurant
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lean Hind Legs; Some Fungus; 1/2 root Green bamboo shoots; 3 or four Little red pickled peppers; Some ginger; Some garlic; Some pepper; A Green onions; Some Doubanjiang; Some Soy sauce; Some Cooking Wine; Some Sweet potato flour; Some Vinegar; Some White sugar; Some Chicken Essence

by Chen radon

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

There are a lot of Sichuan dishes for the fish-flavored method.
The fish-flavored shredded pork version has some differences in ingredients due to different regions.
In our towns and villages, carrots are rarely eaten because of the difference in food reserves or taste. So Yuxiang shredded pork uses green bamboo shoots.
The version I made was learned by stealing a teacher in a restaurant when I was in middle school, because the restaurant is an open kitchen, and customers can see the chef’s cooking show.
I used to love this bite very much. I used to order it, eat it, watch it, and I learned it naturally.
Sweet and sour, tender and smooth, appetizing and relieving greasy, suitable for all ages. A classic Sichuan cuisine loved by the public. "

Fish-flavored Shredded Pork in A Small Restaurant

1. Prepare the ingredients, half a green bamboo shoot, a green onion, three or four pickled peppers, a moderate amount of ginger and garlic, and about 10✕10✕4 cubic centimeters of pork hind legs. Soak the dried fungus with hot water.

Fish-flavored Shredded Pork in A Small Restaurant recipe

2. Cut green onion into round cubes, smash ginger and garlic into cubes, chop pickled peppers

3. The fungus and green bamboo shoots are cut into shreds, and the volume of the fungus is basically the same as that of the green bamboo shoots.

4. Marinated meat: cover the shredded pork with soy sauce mineral water bottle cover and knead well, cover the sweet potato flour and knead well, cover and knead the bean paste. Mix sweet and sour bowl: three caps with vinegar, half cap with soy sauce, one cap and a half with sugar, one cap with cooking wine, two or three caps with sweet potato flour, six caps with water, chopped pickled peppers, and mix thoroughly

5. Heat the pan with proper amount of oil, not too little, because the pork shreds will stick to the pan easily

6. Add ginger, garlic, pepper, bean paste and mineral water over high heat for about two or three covers, and stir fragrant in about a minute

7. Change to medium heat and add in the silky pork

8. After a minute or so, after slipping and dispersing, take it out for use

9. Remaining oil after slippery meat

10. Add fungus shreds, green bamboo shoots, and stir fry for about a minute

11. Add a small amount of salt, stir fry for about a minute, enough fungus and green bamboo shoots to taste

12. Add the loose shredded pork and stir-fry well

13. Add scallions and stir-fry for a minute

14. Add the sweet and sour bowl and stir fry for about a minute

15. Turn off the heat and add chicken essence to taste

16. Serving dishes

Tips:
1. Many of the restaurants or kitchens in our small towns and towns need to put fried meat with bean paste. Except for the fatty meat, they will put a small amount of bean paste to marinate the meat in advance, and then put some of them to fragrant when cooking. The flavor and flavor are stronger.
2. The method of cutting the shredded pork, cutting against the grain, and cutting into sections of muscle fiber, so that the fried shredded pork is not easy to grow old.
3. The sweet and sour flavor of fish-flavored shredded pork is slightly too sour. Adjust the glutinous rice flour and add some water. If the sweet and sour flavor is too strong, it will completely overwhelm the taste of the staple food.
4. The sweet and sour gorgon is only put when the pot is about to rise. The meat is too strong and loses its original taste. My taste is layered.
5. The flavor of fish comes from sweet and sour and pickled peppers. It was the sweet and sour fish topping made in Chongqing and Sichuan in the past.
6. When frying fungus and green bamboo shoots (lettuce shreds), only add the salt required for fungus and green bamboo shoots, and the meat does not need to be added, because there are bean paste, pickled peppers, and soy sauce all have salt.
7. When the meat is loosened, the oil should not be too little and the oil temperature should not be too high, which is easy to stick to the pan.

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