The fish-flavored shredded meat is sour and spicy and refreshing, why does it have a fish fragrance?

 

 

Preparation of fish-flavored shredded pork:

Step 1: Prepare the main materials and auxiliary materials

Ingredients: 500 grams of lean pork forelegs

Excipients: half a lettuce, half a carrot, 100 grams of black fungus, 50 grams of pickled red pepper, appropriate amount of green onion, ginger and garlic

Seasoning: salt, cooking wine, starch, sugar, vinegar, soy sauce, monosodium glutamate, edible oil, bean paste, egg

Step 2: Cut the meat into thin slices first, then change the knife to cut into thin strips. Peel and cut into thin strips of bamboo shoots, and cut carrots and black fungus into thin strips. Cut the green onion into sections, mince the ginger and garlic, and mince the soaked red pepper, with a ginger-garlic ratio of 1:3

Step 3: Marinate the meat, pour cooking wine, salt (less salt), starch, eggs (whole eggs), cooking oil (to keep the moisture of the meat and prevent sticking) into the shredded meat, mix well and marinate for 10 minutes.

Step 4: Pour light soy sauce, salt, sugar, vinegar and starch into a bowl and mix well, two spoons of water, with a sweet and sour ratio of 1:1.

Step 4: Heat the pot first (to prevent the meat from sticking to the pan), add the bottom oil to the pot and heat it, fry the meat quickly, and then add green onions, ginger, garlic, and Pixian bean paste to stir-fry until the meat changes color, stir-fry a few times, add side dishes and continue to stir-fry.

Step 5: Stir-fry a few times, pour in the seasoned sauce, turn off the heat when the soup is thick, pour in the oil, and put on a plate.

The characteristics of the finished dish are salty, sweet, sour, spicy, fresh and fragrant, the color is red and bright, the dishes are rich in color, red, green, white and black, it looks very appetizing, and the fish and shredded meat are very good.

Tips:

1. Stir-frying green onions, ginger, minced garlic, pickled chili peppers and bean paste is the key to stir-frying the flavor of the fish.

2. Blanch the black fungus first, and turn it a few times when stir-frying.

3. When marinating meat, you can add whole eggs to avoid waste and put less salt, because a sauce will be poured later.

4. After the meat is marinated, pour in food oil to keep the meat moisture, and it will not stick to the pan when stir-frying

5. Heat the pot, first cut the meat apart, then add the green onion, ginger and garlic and stir-fry until fragrant.

6. After adding the vegetables, quickly stir-fry out of the pan to keep the vegetables crisp and tender.