Fish-flavored shredded pork

Overview

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 fishy and enhance 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. Before the meal started, he grabbed it with his hands and swallowed it in his mouth. 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. When her husband saw that she didn't answer, he asked again why it was delicious and what it was made of, and then the wife told him everything. This dish is stir-fried with the ingredients of roasted fish and other dishes, so it is full of flavor, so it is named Yuxiang Stir-fried, hence the name. Later, after several years of improvement by Sichuan people, this dish has been included in Sichuan recipes for a long time, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant, and fish-flavored three shredded fish. Nowadays, the unique flavor of this dish is welcomed by people from all over the country and it is popular all over the country.

Tags

• hot dishes
• old man
• sichuan cuisine
• autumn recipes
• lunch
• famous dishes
• aged vinegar
• cooking wine
• edible oil
• fungus
• garlic
• msg
• pixian douban
• pork
• starch
• sugar
• carrot
• green pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Main ingredients.

   

2. 2 Cut pork, carrots, green peppers, and fungus into shreds and put them on different plates. (Because the picture I took is too big, I can’t see the shreds of meat.)

   

3. 3 Seasoning. (I forgot to add starch, dear friends, you must add starch!)

   

4. 4 Prepare fish sauce. 6 spoons vinegar, 6 spoons sugar, half spoon soy sauce, half spoon cooking wine, half seasoning spoon salt, half seasoning spoon MSG, 1 seasoning spoon starch. (The seasoning spoon mentioned is the small spoon used to hold seasonings at home. Each one is about the same size, as long as it is not too big.)

   

5. 5 Condiments. (Pixian douban and garlic.)

   

6. 6 Use a kitchen knife to cut the garlic into pieces like the picture.

   

7. 7 Finely mince garlic.

   

8. 8 Squeeze out a little Pixian Douban.

   

9. 9 Pour a little oil into the pan.

   

10. 10 When the oil is hot, add the minced garlic.

    

11. 11 When the garlic becomes fragrant, add the Pixian bean paste.

    

12. 12 After frying until fragrant, add the previously cut carrots, green peppers, and fungus shreds.

    

13. 13 Stir-fry until half-cooked and add chopped pork.

    

14. 14 Stir fry quickly until white, then add the fish sauce prepared previously.

    

15. 15 Once fried, it’s time to plate it.