Fish-flavored shredded pork

Overview

A special traditional dish named after its fish flavor, it belongs to Sichuan cuisine. According to legend, it was inspired by the old dish shredded pork with pickled peppers, and was created by a Sichuan chef during the Republic of China. The main ingredients are pork and black fungus. The auxiliary ingredients vary depending on the method, but they are mostly carrots, bamboo shoots, peppers, etc. The pork is shredded with 30% fat and 70% lean and stir-fried. The shredded meat tastes fresh and tender. The finished dish is ruddy in color, tender in texture, fresh in quality and rich in fish flavor. Its fishy aroma does not come from fish, but is made from onions, ginger, garlic, sugar, salt, soy sauce and other condiments. Fish fragrance and lingering fragrance are homophonic. Another way to say it is shredded pork with lingering fragrance. The most important auxiliary ingredient of Yuxiang series of Sichuan dishes is Sichuan spicy bean paste. The main ingredient is Sichuan spicy bean paste and other seasonings. The dish has a thick and long taste, lingering aftertaste, and endless aftertaste, so it is called Yuxiang. Before the 1970s, the name of the dish with lingering aroma of shredded pork was written on restaurant menus.

Tags

• hot dishes
• home cooking
• sichuan cuisine
• balsamic vinegar
• cooking wine
• cornstarch
• doubanjiang
• ginger powder
• lean meat
• old soy sauce
• soaked fungus
• white sugar
• chopped green onion
• minced garlic
• pepper
• red pepper

Ingredients

Steps

1. 1 Prepare the ingredients, shred the meat, shred the soaked fungus, and shred the red pepper

   

2. 2 Add a little salt, dark soy sauce, cornstarch, and a teaspoon of cooking wine to the shredded pork, mix well, and marinate for ten minutes. Chop the bean paste finely, mince the ginger and garlic, and chop the green onions. Prepare a small bowl, add half a bowl of water, add two teaspoons of dark soy sauce, three teaspoons of sugar, and a teaspoon of balsamic vinegar, mix thoroughly and set aside

   

3. 3 Pour an appropriate amount of base oil into the pan and heat until it is 50% hot. Break up the shredded meat and fry until it changes color. Remove and set aside

   

4. 4 Leave a little oil in the pot, sauté the Sichuan peppercorns until fragrant, remove and discard

   

5. 5 Add bean paste, minced ginger, and minced garlic and sauté until fragrant

   

6. 6 Add shredded fungus and stir-fry

   

7. 7 Add the chopped pork and red pepper shreds and stir-fry

   

8. 8 Pour in the prepared seasonings, bring to a boil over high heat and cook for two minutes. Sprinkle with chopped green onion

   

9. 9 Mix a little cornstarch into water, add it and it's ready to serve!

   

10. 10 Finished product

    

11. 11 Prepare a portion of rice and enjoy it