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. 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. When her husband saw that she didn't answer, he asked what was used to make the dish so delicious. 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.

Tags

• hot dishes
• balsamic vinegar
• cooking wine
• fungus
• garlic
• lard
• lean and tender pork
• msg
• onion white
• pickled ginger
• pickled red pepper
• pixian douban
• rapeseed oil
• starch
• white sugar
• zanthoxylum bungeanum
• salt
• soy sauce

Ingredients

Steps

1. 1 Shred the fungus and dice the green onions.

   

2. 2 Chop the pickled red pepper, pickled ginger and garlic.

   

3. 3 Sauce: a spoonful of sugar.

   

4. 4 Two spoons of balsamic vinegar, add MSG and water starch to make a juice and set aside.

   

5. 5 Cut the lean meat into thin strips.

   

6. 6 Add cooking wine, salt, water starch and mix well.

   

7. 7 Add rapeseed oil and lard to the hot pan.

   

8. 8 After the oil is hot, add the shredded meat and quickly break it up.

   

9. 9 Remove the shredded meat.

   

10. 10 Leave the base oil in the pot, add soaked red pepper, pickled ginger, and minced garlic and stir-fry until red oil is produced.

    

11. 11 When the oil turns red, add cooking wine, fungus, and shredded pork and stir-fry evenly.

    

12. 12 Add soy sauce and green onions and stir-fry for a few times.

    

13. 13 Finally, pour in the prepared fish sauce and stir-fry quickly until evenly mixed, then turn off the heat.

    

14. 14 Place the fried fish-flavored shredded pork on a plate.