The taste of fish is between “small sweet and sour mouth” and “small sour and spicy mouth”. The taste is salty and hot, the taste is smooth and refreshing, and it tastes like fish without fish. First, the meat is important in advance. Because the pork is put into the pot, it is necessary to stir the stir in the shortest time to retain the fresh taste. Therefore, if you want to stir the tender and delicious pork, you must taste it in advance. Second, the process of pickling pork a, add wine and white pepper (to remove the smell of meat). b, add starch, this must not add more, more fried pork is not refreshing. c. Adding water is also to increase the tender taste of the meat. If the cut pork is rinsed with water, omit this step. d, the above steps b and c, can be combined into one, called "water starch or starch water" e, fresh and fresh, old-fashioned. f, finally transfer 2 tablespoons of cooking oil, in addition to let the meat taste smooth and tender, there is also a lot of meat, small pot, less oil, but also the same package you are a one, clear and refreshing Beautiful shredded pork. Third, the modulation of fish fragrant juice: According to the experience of the cooking woman, you probably adjust according to the ratio of 4:3:2:2:1:1, basically 89 is not separated from 10. Specifically, it is: 4 scoops of vinegar, 3 scoops of white sugar, 2 scoops of soy sauce, 2 scoops of water, 1 scoop of MSG, and 1 scoop of dry starch. Probably according to this ratio, the fish sauce is placed according to the amount of your dish, not necessarily all of it once I have finished it. In addition, the amount of dry starch in the fish sauce can not be much, it mainly serves as a juice, the role of thickening, if you are not sure, grasp a principle "never less than more", thicken, easy to become a child . Fourth, Sichuan pickled pepper is the soul of this dish. Among the Sichuan people's kimchi jars, the most important thing is to soak the peppers. About pickled peppers, poke here: stir-fried beef with pickled peppers, after brewing the peppers, the original spicy and aggressive, the sour and refreshing, mellow and moist. And its red color is the key to becoming ruddy. I tried using a pepper sauce this time and I feel very good! Moderately salty, the pepper sauce is fermented and the oil is moisturized. The taste is not worse than the pickled pepper. The only thing is that the color of the dish is not ruddy enough, and it is made up with a little bit of braised soy sauce. Five, onion ginger and garlic must be. The aroma of onion, ginger and garlic, combined with sugar, vinegar and cooking wine, combined with pickled peppers, can form a unique taste - "fishy". Sixth, you can also come to a little less than the county watercress, increase the conformity. In this dish, bean paste is optional, but if you make Mapo tofu and pork, it is the absolute protagonist. Seven, about the side dishes. There are many sayings about this, saying that the most original fish-flavored pork is only used in pork, but it is only green onion. As far as I know, the onion white segment is the absolute protagonist of another classic Sichuan dish, [Miyakaku Chicken]. Later, in order to reduce costs, the cooks gradually added various kinds of silks such as carrot silk, green bamboo shoots, winter bamboo shoots, and fungus silk. The sale of the products also saved the cost and was healthy, and they were all happy! So the Chinese people actually used the cottage version as a genuine competition to imitate. In fact, I support such improvements. For example, I have done the addition of carrots: it looks like fish-flavored pork, and there is a healthy scorpion: it is as delicious as the “fish-fried pork” that changes the healthy route. I am optimistic that many people use winter bamboo shoots. No matter whether the winter bamboo shoots and bamboo shoots are sold in the north, the fish-flavored pork is a classic popular dish. It must also be made by the public. It must meet the standards of convenient purchase and high quality and low price. Therefore, I advocate changing the green bamboo shoots, the common name is "lettuce", the price is cheap and delicious, green and raw, but also crisp, the fungus is also very good, there are three kinds of shredded pork, lettuce, fungus can be fried, quite Wangde Blessing~~
The pig is lean and cut.r1. [Bacon meat]: 2 tablespoons of cooking oil, 3 tablespoons of cooking wine, 1 teaspoon of white pepper, 1 spoonful of soy sauce, 1/2 spoon of soy sauce, half a spoonful of salt, 1 teaspoon of dry starch, 2 tablespoons of water, mix Even, code.
The bamboo shoots are shredded, and the fungus is shredded.rOnion, ginger and garlic are finely chopped. Prepare chopped pepper sauce.rAdjust the [Fish Sauce]: 4 scoops of vinegar, 3 scoops of white sugar, 2 scoops of soy sauce, 1 scoop of MSG, 1 scoop of dry starch, 2 scoops of water (probably according to this ratio, the fish sauce is placed according to the amount of the dish. , not necessarily all used up)
Pour more oil into the pan than usual. After the oil is hot, pour the marinated pork.rOpen the fire, quickly disperse, stir fry until the surface of the pork is white. Surrounded. Leave the bottom oil in the pot, dig a large spoonful of sautéed pepper sauce, turn to a small fire, stir fry.
Then take a small spoon of Pixian Douban.rPour the chopped green onion and garlic into the garlic. Continue the small fire and slowly fry the ingredients.rPour in the pork.
Stir fry a few times and pour in the green bamboo shoots and the fungus.rTurn the fire and stir it quickly.rPour the adjusted fish sauce into it. (Look at the shower, you can wrap all the ingredients and color them, don’t pour them all at once)rStir-fry a few times, the fire to collect the juice, turn off the fire!
A plate of classic Sichuan cuisine [fish-flavored pork] containing sweet, salty, sour, spicy, fresh and fragrant is gorgeous!
Do this [fish-flavored pork] spend a little thought, how about selling? Is it a little closer? The key is that the son gave force and dug three bowls of white rice. Doing it at home is much more affordable than the restaurant. The piece of meat in the picture, fried a full bowl, divided into two to eat, even if a lot of side dishes, still feel the meat can not finish What are you waiting for? Let's do it quickly!