Fish-flavored shredded pork

Overview

After seeing the name of this dish and looking at the ingredients, everyone will ask: Why is there no fish in the fish-flavored shredded pork? Here is the answer: According to legend, there was a business family in Sichuan a long time ago. The people in their family liked to eat fish very much and were very particular about seasoning. Therefore, when they cooked fish, they would put some onions, ginger, garlic, wine, vinegar, soy sauce and other seasonings to remove the fishy smell and increase the flavor. One night when the hostess of the family was frying another dish, in order not to waste the ingredients, she put all the leftover ingredients from the last time she cooked fish into this dish and stir-fried it. At that time, she thought that this dish might not taste very good, and maybe it would be difficult for the man in the family to handle it when he came back. While she was in a daze, her husband came home from business. The husband didn't know whether it was because he was hungry or because he felt that this bowl of food was special. He picked it up with his hands and swallowed it in his mouth before the meal started. Before waiting for a minute, he couldn't wait to ask his wife what the dish was made of. When she was stammering, she unexpectedly found that her husband repeatedly praised the taste of the dish. Seeing that she didn't answer, her husband asked what was used to make such delicious food, and then the wife told him everything in detail. This dish is made with roasted fish ingredients and stir-fried with other dishes, which makes it rich in flavor, so it is named Fish-flavored Shredded Pork, hence the name.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• balsamic vinegar
• black fungus
• cooking wine
• cornstarch
• ginger powder
• light soy sauce
• old soy sauce
• tenderloin
• white sugar
• bamboo shoots
• carrot
• green pepper
• minced garlic
• red pepper
• salt

Ingredients

Steps

1. 1 Wash and cut the tenderloin, add a little light soy sauce, dark soy sauce, salt, cooking wine and cornstarch, mix well and marinate for half an hour

   

2. 2 Take a small bowl and add a spoonful of light soy sauce, half a spoonful of balsamic vinegar, a spoonful of cooking wine, 2 spoons of sugar and a little salt to make a fish flavored sauce

   

3. 3 Mince ginger and garlic, shred carrots, shred green and red peppers, soak black fungus and cut into small pieces, shred bamboo shoots and set aside

   

4. 4 Heat oil in a wok and add marinated tenderloin

   

5. 5 Stir-fry and set aside

   

6. 6 Heat oil in the pot again, add minced ginger and garlic and sauté until fragrant

   

7. 7 Add green and red pepper and sauté for a while

   

8. 8 Add shredded bamboo shoots and carrots and stir-fry for a while

   

9. 9 Add black fungus and continue frying

   

10. 10 Finally add the tenderloin

    

11. 11 Pour in the prepared fish sauce, stir well and serve

    

12. 12 Finished product pictures