Fish-flavored pork, as its name suggests, is named after the fish flavor. Fish-flavored dishes have only been available in recent decades. The founder should be the Sichuan chef in the early years of the Republic of China. The "fishy aroma" of fish-flavored pork is prepared from (spicy chili pepper), Sichuan salt, soy sauce, sugar, ginger, minced garlic and green onion. This seasoning is not in contact with the fish. It is a kind of seasoning and method used to imitate Sichuan folk fish. It is called “fishy” and has the characteristics of salty, sweet, sour, spicy, fresh and fragrant. Excellent. Every time I went to the restaurant, I didn’t dare to order this dish that let us know the taste of Sichuan cuisine first. Because I don’t know what the cook thinks, is it cost saving? Put a bunch of carrots, green peppers and the like, the bamboo shoots are not normal, the fungus is not a common thing, the bean paste is salty, and the fish flavor is not salty and sweet. Still returning to the kitchen at home, using the favorite oyster mushroom to directly fry the fish-flavored pork, haha is delicious.
Cut the tenderloin into a uniform silk, marinate with salt and wine.
Pleurotus eryngii shredded, onion ginger mince, red pepper shred, chives cut
Make water in the pot, put the oyster mushroom into the boiling water, and then soften it for use.
Making oil scallions and ginger in the pot
Put the bean paste spicy sauce, the key to stir-fry the flavor is the red oil
Stir in pork
The pork is discolored and put into the cooked apricot mushroom
Stir fry evenly with salt, sugar, soy sauce
Put in red pepper and sprinkle with minced garlic
When the vinegar is cooked, the smell of the fish comes out.
Finally, shaved the mountain and cut the scallions.