Fried fish with shredded carrots, how can we make the fish taste more pure?

Fish-flavored shredded pork is a delicious meal, with meat and vegetables, rich in nutrition, sweet and sour, spicy and fresh, which is deeply loved by diners. Authentic fish-flavored shredded pork is made of tenderloin, black fungus, shredded green pepper, shredded carrot and other ingredients. The shredded pork is fresh and tender, and there is a kind of "fish-flavored" sauce, which is sweet, sour and spicy, and it is very delicious with rice.

Before going out to eat, this fish-flavored shredded pork is a must, and then it must be accompanied by a bowl of rice, which is called fragrant rice. I remember the first time I ate this dish, I made a joke. I thought shredded pork with fish flavor was made of fish. In fact, it is called "fish-flavored shredded pork" because the juice tastes like fish, which is a kind of rice that tastes like fish but can't see the fish.

Later, I thought it was a little expensive to eat this dish out, so I tried to cook it at home. Then I failed many times, but I ate it every time on the principle of not wasting. After many attempts, my friend said that this dish I cooked was getting more and more delicious. To tell the truth, I just do it myself at home, which is not authentic.

I think there are four main points in making fish-flavored shredded pork: selecting meat and quality, pickling for flavor, seasoning for juice (fish flavor) and frying over high fire.

1. The meat I use to cook this dish is pork tenderloin, which is fresh and firm and tastes fresh and tender.

2. I shredded the tenderloin and marinated it with pepper, oyster sauce, salt, cooking wine, raw flour and water 15 minutes. Pepper and cooking wine remove the fishy smell of meat, and the mixing of raw flour and fresh water makes the meat absorbed and makes the taste more tender.

3. I mixed the juice according to my own taste (more casual), 1 flat spoon Pixian bean paste, 1 full spoon of white sugar, 2 full spoons of soy sauce, 2 full spoons of aged vinegar and half a spoonful of raw flour.

4. Grease the pan, stir-fry the shredded pork and turn white. Add oil again and stir-fry the side dishes until they are soft. Add shredded pork in the sauce, stir-fry and collect the juice.

The production of authentic fish-flavored shredded pork is a bit complicated, and I'm not very good at it. This version of my home cooking is suitable for family daily dinners.

Ingredients for home-cooked version of fish-flavored shredded pork: 200g tenderloin, 6 dried fungus, green pepper 1 piece, carrot 1 piece, 3 cloves of garlic, 2g of ginger 1 piece, 2g of pepper, 2 tablespoons of cooking wine, a half-flat spoon of oyster sauce, 3g of raw flour and a little water.

Seasoning sauce: 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, sugar 1 spoon, Pixian bean paste 1 spoon, 2 grams of raw flour, 2 grams of white sesame seeds, a little water and a proper amount of cooking oil.

-Start making-Step 1: Shred pork (tenderloin is stripped of tendons and film, tenderloin is cut thin with a flat knife, and then cut into long strips with a knife. The length of shredded pork is 5cm and the thickness is 2mm. Shredded pork is too long to hold, and too thick to eat also affects the taste. )

Step 2: Marinate and taste (cut the shredded pork and put it in a small bowl, add pepper, oyster sauce, a little salt, cooking wine, corn flour and water, hang it by hand and mix well, marinate for about 15-20 minutes. Here I marinate/kloc-and start cooking in 0/5 minutes. )

Step 3: Sauce (put 1 teaspoon Pixian bean paste into a small bowl, add sugar, soy sauce, aged vinegar, white sesame seeds and water, and mix well for later use. I like spicy food, so I put spicy bean paste in the sauce. If you don't like it, you can leave it )

Step 4: Soak the hair with fungus (this is the time to soak the tenderloin, and the green pepper, radish, ginger and garlic are also cut at this time. Soak the fungus quickly, put hot water in a small bowl, add 1 tablespoon sugar, find an empty plate and turn the bowl upside down, and shake it 1 minute. )

Step 5: Prepare the ingredients used.

Step 6: Stir-fry shredded pork (first slide off the oil in the pot, stir-fry shredded pork with high fire until the color turns white, and remove it for later use. )

Step 7: Stir-fry the minced ginger and garlic (put the oil in the pot again, add half a spoonful of Pixian bean paste, stir-fry until the red oil comes out, and be sure to stir-fry the red oil. )

Step 8: stir-fry the side dishes (the soaked fungus is best treated and torn into small pieces by hand. Stir-fry shredded green peppers here with high fire, and carrots will soften. )

Step 9: Pour in shredded pork and stir fry a few times.

Step 10: stir fry over high fire to collect juice (add shredded pork and stir fry a few times, then quickly pour in the prepared juice and stir fry over high fire to collect juice. )

Step 11: Fish-flavored shredded pork.

Summary of production process: 1. The meat should be fresh and firm, so the taste is more tender. It is best to use pork tenderloin.

2. The shredded pork needs to be marinated in advance 15 minutes or so, and the marinating time is too short to taste, so as to avoid that the shredded pork only has a juicy taste on the outside and tasteless on the inside when it is finally eaten.

3. You can choose your own dishes. I use fungus, green pepper and carrot. You can also add winter bamboo shoots. It tastes good.

4. Be careful not to put too much raw flour in the sauce, or the sauce will be too dry and easy to paste the pot.

5. Get angry all the time when frying, so that the fried shredded pork is smooth and tender, and the side dishes are sweet, sour and spicy.