The origin of fish-flavored shredded pork and teach you how to make delicious fish-flavored shredded pork at home

Fish-flavored shredded pork, named after its fish-flavored flavor. Fish-flavored dishes only appeared in recent decades. The first creator was a Sichuan chef in the early years of the Republic of China. The "fish flavor" of fish-flavored shredded pork is made from pickled chili peppers, Sichuan salt, soy sauce, sugar, minced ginger, minced garlic, and green onions. This seasoning has nothing to do with fish. It imitates the seasoning and method used by folk people in Sichuan to cook fish. It is named "Fish Xiang". It has the characteristics of salty, sweet, sour, spicy, fresh and fragrant, and is used for the taste of cooking. Excellent. When many people go to a restaurant, they will order fish-flavored shredded pork as a meal. Fish-flavored shredded pork is a common Sichuan dish. It may seem complicated, but when you make it, you will feel a sense of accomplishment and enjoy the delicious taste. Let’s go to youyouii.com to find out more!

The origin of fish-flavored shredded pork

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, etc. to remove the fishy smell. Flavor-enhancing seasonings.

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 it was The food may not taste very good, or it may be difficult to explain to the man at home when he comes back. While she was in a daze, her husband returned 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 he could wait for a minute, he couldn't wait to ask his wife what the dish was made of. Yes, when she was stammering, she unexpectedly found that her husband repeatedly praised the taste of her food. When her husband saw that she did not answer, he asked again, "What is it made of so delicious food?", and just like that, her wife just said I told him about it in detail. 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.

How to make fish-flavored shredded pork 1

Prepare ingredients: tenderloin, fungus, winter bamboo shoots

Ingredients: pickled pepper, onion, ginger, garlic, starch, salt, soy sauce, balsamic vinegar, sugar, cooking wine

The first step to prepare food

Slice the tenderloin transversely, then cut it into matchstick-sized shreds. Add half a teaspoon of salt and a small spoonful of starch, mix well and marinate for a while; cut the winter bamboo shoots and black fungus into shreds, blanch them in boiling water and set aside; pickle the peppers. Chop into pieces, mince ginger and garlic, mince green onion.

Step 2: Prepare fish sauce

Mix one tablespoon of soy sauce, one tablespoon of balsamic vinegar, one tablespoon of cooking wine, one and a half tablespoons of sugar, and two tablespoons of water starch to make fish-flavored sauce.

Tips: soy sauce: balsamic vinegar: wine: sugar: water starch = 1:1:1:1, 5:2.

The third step is to stir-fry

Heat the pot over high heat, pour in the oil, and when the oil reaches 60% heat, stir-fry the shredded pork.

Fry until the shredded meat turns white, add pickled pepper, ginger and garlic, stir-fry for about two minutes until red oil comes out.

Tips: The ratio of onion, ginger, and garlic is 3:2:2. Chop the ginger and garlic, stir-fry them together with the pickled peppers until crispy, and stir-fry out the spicy flavor. At the same time, it will not feel spicy after eating it. .

Add shredded bamboo shoots and fungus and stir-fry for a few times. Pour in fish-flavor sauce and minced green onions. Stir-fry evenly and serve!

Tips: The green onions should be put into the pot together with the fish-flavored sauce at the end, so that the subtle "fish flavor" of the fish-flavored sauce can be brought out.

Fish-flavored shredded pork recipe 2—Microwave version

I'm very busy at work, so I use the microwave to cook at home.

1. Mix pork tenderloin shreds with refined salt, Shaoxing wine and wet starch.

2. Put a spoonful of salad oil in the vessel (the remaining spoonful is mixed into the shredded pork), and add all the seasonings except red pepper oil. Cover with microwave film, take it out on high heat for 5 minutes, and drizzle with red pepper oil. That’s it

3. Stirring soups, turning over shredded meat, or stirring heavily overlapping foods will help enhance the cooking effect.

How to stir-fry delicious fish-flavored shredded pork?

To stir-fry fish-flavored shredded pork with a rich flavor, soaking red pepper is crucial.

Magnolia slices are dried products made from fresh winter bamboo shoots or spring bamboo shoots. Because their shape and color resemble the petals of a magnolia flower, they are called "Magnolia slices". They are available in the market. When purchasing, choose those that are jade-white or milky-white, have close-knit shoots, thick shoots, and no sulfur smell.

The colloid in fungus can absorb and concentrate the dust and impurities remaining in the human digestive system and expel them from the body, thereby clearing the stomach and intestines. It also has a relatively significant function in resolving endogenous foreign bodies such as gallstones and kidney stones. Black fungus can reduce blood clots, prevent the occurrence of thrombosis and other diseases, and has the effect of preventing and treating atherosclerosis and coronary heart disease. It contains anti-tumor active substances, which can enhance the body's immunity. Regular consumption can prevent and fight cancer.

Dried fungus should be soaked in warm water before cooking. The parts that are still tight together after soaking should not be eaten. Fresh fungus contains toxins and should not be eaten. Black fungus has an anticoagulant effect and should not be consumed by people with bleeding disorders. Pregnant women should not eat too much.

How about, try making a delicious fish-flavored shredded pork for your family.