Chongqing version of fish-flavored shredded pork

Overview

Fish-flavored shredded pork is loved by people for its unique flavor of salty, sweet, sour, spicy and fresh, and has a strong taste. This dish is made by frying shredded pork tenderloin using condiments such as pickled chilies, pickled ginger, garlic, shallots, ginger and vinegar. The combination of these condiments makes the dish delicious. The origin of the fish aroma: Although the dish has a fish aroma in its name, it does not actually get its name from the use of fish meat. This unique seasoning method comes from the seasonings and methods used by Sichuan folk when cooking fish, hence the name fish flavor. This seasoning method imitates the seasonings and methods used in Sichuan folk cooking fish, rather than directly using fish meat. Now when many friends make this dish, they use doubanjiang to make fish-flavored shredded pork, which is completely wrong. It doesn’t mean that you can’t cook with doubanjiang, but it doesn’t achieve the effect of fish-flavored shredded pork. It can only be called sweet and sour shredded pork or home-style shredded pork.

Tags

• hot dishes
• home cooking
• cooking wine
• egg white
• ginger
• green onions
• pepper noodles
• pickled ginger
• pickled peppers
• pickled radish
• pork tenderloin
• vinegar
• water bean powder
• white sugar
• garlic
• pepper
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Pickled peppers, ginger, and radishes are collected from the pickle jar at home. This is a must-have for Sichuan families. If you don’t have it, you can go to the vegetable market to buy it.

   

2. 2 Prepare the prepared pickled peppers, pickled ginger, and pickled radish and set aside.

   

3. 3 Remove the seeds from the pickled peppers to avoid affecting the effect of making pickled pepper sauce.

   

4. 4 Soak the chili peppers and chop them into a sauce. This is the focus of stir-fried fish-flavored shredded pork. This is the key to whether the dish has the fish-flavored effect and the red oil effect.

   

5. 5 Cut green onions into fish eye segments and set aside.

   

6. 6 Cut garlic and ginger into rice shapes, cut pickled radish into small cubes and set aside.

   

7. 7 For pork, select tenderloin and cut into shreds. Set aside.

   

8. 8 Make a bowl of gravy, stir in sugar, soy sauce, vinegar and water soybean flour.

   

9. 9 Add half of the egg white, pepper, cooking wine, soy sauce to the shredded pork, mix well, add cooked oil to seal in the moisture and set aside.

   

10. 10 Heat the oil at 50% and add shredded pork. Fry until the shredded pork turns white and soak in chili, ginger, garlic and radish.

    

11. 11 Stir-fry until fragrant, add green onions, pour into a bowl of gravy, stir-fry for a few times, add pepper noodles, add a few drops of sesame oil, and you're done.

    

12. 12 The fish-flavored shredded pork is full of color and flavor, with all five flavors of sour, sweet, spicy and salty.

    

13. 13 There is no red oil in the fish-flavored shredded pork, but it shows the effect of red oil. It depends on the cooking method. Use pickled peppers to simmer the red oil. This dish is a one-pot dish. The cooking time must be mastered and the dish is served within one minute to ensure the freshness and tenderness of the shredded pork.

    

14. 14 Therefore, in order to stir-fry the fish-flavored shredded pork with red oil, many friends use red oil bean paste instead of pickled peppers, but the fish-flavored effect is lost, leaving a homely taste. In Sichuan, the fish-flavored shredded pork is divided into the capital version and the Chongqing version. The Chengdu version puts shredded green bamboo shoots, shredded fungus, and green onions. The Chongqing version does not add vegetarian vegetables, but adds scallions to the pure meat. Everything else is basically the same. What is fried today is the Chongqing version of fish-flavored shredded pork.

    

15. 15 This dish requires high cooking skills and is relatively difficult. It is said that even the master chef dare not fry 10 servings of fish-flavored shredded pork with the same taste in a row.