Fish flavored shredded pork

2024-10-30 14:59:23 1860

Fish flavored shredded pork is said to have been created by a Sichuan cuisine chef in the Republic of China, inspired by pickled pepper shredded pork. It is mainly made by stir frying pork tenderloin strips with pickled carp and pickled chili peppers, and stir frying the shredded meat to create a fish aroma. The first time I had this fish flavored shredded meat was during my honeymoon with my husband in Beijing. The taste was really delicious, especially the bamboo shoots inside, which had a crispy texture that I really liked. Back in the day, I didn't even know that thing was called bamboo shoots and didn't ask. Later, when I was writing a blog about food, I found out. Later on, when I tasted Sichuan cuisine, my older brother got married and found me a Sichuan sister-in-law. That dietary habit will broaden my family's horizons. Three meals a day, no matter what dish, we always put chili peppers in it, and we still think that the chili peppers here are not spicy~Even during my niece's confinement period, the chili peppers kept coming in. Later, I gradually got used to it in the north. The weather was dry and the wind was strong, and my sister-in-law ate less chili peppers. I received this carp brand rapeseed oil and quickly DIY my favorite - fish flavored shredded meat.

Details of ingredients

Pork tenderloin300 grams
Auricularia auricula30 grams
Spring bamboo shoots30 grams
carrot50 grams
Scalliona little
gingera little
garlica little
Light soy sauce20ML
White vinegar10ML
Cooking winea little
Shuidian powder30ML
White sugar10 grams
Carp and rapeseed oil40ML

Technique

difficultybeginner
workmanshipfry
tasteFish fragrance
timeHalf an hour

Steps to make Fish flavored shredded pork

1. Prepare the ingredients and toppings.
2. Cut chopped scallions, chopped ginger, and chopped garlic.
3. Soak the fungus in advance, blanch it in boiling water and cut it into shreds. Cut the bamboo shoots into shreds as well, and cut the carrots into shreds for later use.
4. Cut the pork tenderloin into thin strips.
5. Add a little water starch, cooking wine, and salt and mix well to let the pork taste.
6. Heat the pot and pour in carp and rapeseed oil.
7. Pour in shredded meat and stir fry.
8. Add chopped scallions, ginger foam, and garlic foam and stir fry.
9. Stir fry until fragrant, then add shredded fungus, shredded carrots, and shredded bamboo shoots and stir fry well.
10. Pour in the fish sauce.
11. Stir fry evenly.
12. Finally, add an appropriate amount of chili flour and mix well.