The meaning of fish-flavored shredded pork

Question 1: What does the fish-flavored shredded pork mean? Fish-flavored shredded pork comes from Sichuan cuisine.

The origin of fish-flavored shredded pork. According to legend, a long time ago, there was a business family in Sichuan. People in their family like eating fish very much, and they are very particular about seasonings, so when cooking fish, they have to put some seasonings, such as onion, ginger, garlic, wine, vinegar and soy sauce, to remove the fishy smell and enhance the flavor. One night, when the hostess of this family was frying another dish, in order not to waste the ingredients, she fried all the ingredients left over from the last fish cooking in this dish. She thought at that time, this dish may not be very delicious, and it may be difficult to explain when the men at home come back. While she was in a daze, her husband went home on a business trip. I don't know if this husband is hungry, but he still thinks this bowl of food is very special. He grabbed it with his hand and swallowed it in his mouth before dinner. He can't wait a minute. He can't wait to ask his wife what this dish is made of. When she just stuttered, she was surprised to find that her husband repeatedly praised the taste of this dish. Seeing that she didn't answer, she asked, "What is it made of?" In this way, his wife told him in detail. Moreover, this dish is fried with ingredients such as grilled fish, and it tastes endless, so it is named fish-flavored fried, hence the name.

Later, this dish was improved by Sichuan people for several years, and now it has been included in Sichuan recipes early, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant seeds and fish-flavored three-silk. Nowadays, this kind of food has a unique flavor, which makes it popular with people all over the country.

Describe Sichuan food briefly again. China is a culinary kingdom, and Sichuan cuisine ranks first among the eight major cuisines. In the culinary world, there is a saying that "food is in Sichuan". Sichuan cuisine has more than 50 flavors, such as spicy flavor, red oil flavor, strange flavor, vinegar pepper flavor, sweet and sour flavor, spicy flavor, fish flavor and so on. According to incomplete statistics, there are more than 1000 kinds of Sichuan cuisine recipes, and there are also various banquets, such as horse banquet, horse banquet, family banquet, picnic banquet, hunting banquet and boat banquet. It can be said that Sichuan is a historical tradition of paying attention to diet.

Question 2: What does fish-flavored shredded pork mean? It shows that that person is very interesting and has multiple personalities. . . .

Question 3: What does it mean to say that a person has fish-flavored shredded pork? It shows that that person is very interesting and has multiple personalities. . . .

Question 4: Why is shredded pork with fish flavor called shredded pork with fish flavor? Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has fishy smell, but the taste is not "fish", but it is made by soaking red pepper, onion, ginger, garlic, sugar, salt and soy sauce. This method originated from Sichuan's unique method of cooking fish and seasoning, and has been widely used in Sichuan cuisine, with the characteristics of salty, sour, sweet, spicy, fragrant, fresh, onion, ginger and garlic. The main ingredient of this dish is pork. You should choose 30% fat and 70% thin pork to shred and fry, so that the shredded pork is fresh and tender. The dishes are ruddy, tender, tender and full of fish flavor.

Raw materials:

200 grams of pork, 5 Liang, soaked magnolia slices, fungus, pickled pepper, ginger, onion and so on. And salt, vinegar, sugar, etc.

Method:

① Shred pork, magnolia slices and auricularia auricula, put them in a bowl, add seasoning and marinate slightly.

(2) Add seasoning and broth and boil to make sauce.

(3) Stir-fry the shredded pork in an oil pan, add ginger, garlic and pickled pepper and stir-fry to get fish flavor, then stir-fry the magnolia slices and shredded auricularia to get the sauce.

6 "Sichuan famous dish fish-flavored shredded pork"

Features: Fish-flavored shredded pork, golden red in color, smooth and tender at the entrance, sweet, sour, spicy and salty.

Raw materials:

250g of pork leg, shredded onion and ginger, pickled pepper, edible oil, fresh soup, yellow wine, salt, sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, garlic paste, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil, starch, etc.

Method:

1. Cut the leg meat into shredded pork with coarse matches, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, mix well to taste and adjust the size.

2. Put fresh soup, yellow wine, garlic paste, white sugar, monosodium glutamate, Jiang Mo, chopped green onion and water starch into a small bowl to make seasoning for later use.

3. Heat the pan, add cooking oil, and when the oil temperature rises to 60%, put the shredded pork into the pan and cut it.

4. Leave a little base oil in the pot, add shredded ginger and pickled pepper, stir fry for a while, then add bean paste and stir fry a few times.

5. Finally, add shredded pork and spare seasoning, stir fry over high fire, pour in spicy oil, sprinkle with pepper powder and stir well.

7 "Fish-flavored shredded pork (Figure)

Materials:

Lean pork150g, refined oil 60g, soy sauce15g, vinegar 8g, sugar10g, chopped green onion10g, Jiang Mo 5g, minced garlic 5g, minced red pepper 20g, and cooking wine10g.

Exercise:

1. Shred pork and chop onion, ginger, garlic and pepper.

2. Stir the shredded pork with salt and cooking wine, and mix it with water-adjusted starch.

3. Mix vinegar, sugar, cooking wine, onion, ginger, garlic, monosodium glutamate and soup into juice.

4. Take the oil pan, pour the shredded pork into stir fry, then pour the juice and stir fry a few times.

8 "Fish-flavored shredded pork"

Composition:

200 grams of lean pork, 25 grams of auricularia auricula and cortex Magnoliae officinalis slices, 40 grams of pickled peppers, 0/0 grams of soy sauce, 0 grams of sugar and minced garlic, 0/5 grams of chopped green onion and cooking wine, 8 grams of vinegar, 3 grams of refined salt, 50 grams of monosodium glutamate 1 g of starch and 0 grams of oil/kloc-0.

Production method:

1. Pickled peppers are cut into pieces for later use;

2. Put Jiang Mo, chopped green onion, minced garlic, refined salt, sugar, vinegar, soy sauce and wet starch into a small bowl and mix well for later use;

3. Heat peanut oil to 60% heat, stir-fry pickled peppers until red oil comes out of the pot, sprinkle with Chili powder and stir-fry shredded pork. When the dish is cooked, pour the mixed juice in a small bowl into the pot and mix well, then pour in sesame oil.

note:

Nutrition: cholesterol: 470 mg, carbohydrate: 15 g, protein: 62 g, fat: 152 g, calorie: 1828 kcal.

Question 5: What do you mean the fish-flavored shredded pork tastes bad? Fish smells, but shredded pork tastes terrible.

Question 6: How did the name 1 come from? Why is it called shredded pork with fish flavor?

First, the overall taste of this dish is very similar to that of Sichuan famous bean fish, so the taste of bean fish is used to describe the taste of dishes made with pickled peppers and sweet and sour spices.

Second, the pickled pepper used in the seasoning of this dish is directly related. Because the authentic traditional pickled peppers need to be pickled with fresh crucian carp, pickled peppers are also called fish peppers.

2. Why should fish-flavored shredded pork be seasoned with pickled peppers?

Regular fish-flavored shredded pork only uses pickled peppers. It is no exaggeration to say that without pickled peppers, it is not authentic fish-flavored shredded pork.

Among Sichuan condiments, Pixian watercress is most similar to pickled pepper in taste, taste and use. Compared with the two, pickled peppers are more moist, redder in color, shorter in brewing time, spicy in taste, oily and crisper. Stir-frying time is short, uninterrupted, in one go, delicious and spicy. If it takes a long time, the raw and spicy taste of pickled peppers will appear in the dish. In addition, pickled peppers have fishy smell, so an important principle of fishy smell is formed.

3. Saltiness is especially important in fish-flavored shredded pork.

The order of fish flavor is salty, sweet, spicy and slightly sour, with salty flavor ranking first. If the salty taste is not enough, the sweet and sour taste and pickled pepper taste will be difficult to blend, either sweet or sour or spicy. But the salty taste is difficult to adjust, especially the fish-flavored shredded pork. Everyone who has done it knows that it is often too salty, and it is rare when it is not salty enough. Why is this happening? The composition of salty taste in fish-flavored shredded pork is analyzed, which mainly includes the salty taste of soy sauce, the salty taste of shredded pork (shredded pork should be preserved) and the salty taste of pickled pepper. In fact, these salty tastes are enough. If the seasoning is salted, it must be salty.

4. About ingredients

The best ingredient of fish-flavored shredded pork is winter bamboo shoots, that is, magnolia slices. There are two reasons: first, the taste is unique, the winter bamboo shoots are crisp and tender, just with shredded pork, and second, the winter bamboo shoots contain no other flavor, which is incomparable to other vegetables. If other vegetables are used in fish-flavored shredded pork, it is easy to cause other flavors to affect its own fish flavor; Second, the colors are the same. Brown red of shredded pork, black red of auricularia auricula, white red of winter bamboo shoots and green red of chopped green onion cooperate with each other to make the colors consistent.

5, pickled peppers should be ground into velvet.

There are two reasons: first, it can bring spicy taste to dishes, which is the main function, and this spicy taste is irreplaceable by other condiments. Only fluffy, spicy can be completely released; The second is the composition color. Fish-flavored shredded pork dish turns red, and the red color of pickled pepper is the color code of this dish. If it is not fluffy, it is difficult for red to seep through the epidermis of pepper, resulting in bad color.

6. Use of onion, ginger and garlic

Onions should be cooked last, because they will not smell until they are half cooked, and the spicy taste will disappear. Ginger and garlic should be cut into rice and cooked early, because ginger and garlic can only be fragrant if they are completely cooked. Usually garlic: ginger: onion = 3: 2: 1. What needs to be emphasized here is that garlic, the spicy taste of garlic and the spicy taste of pickled pepper will form a unique flavor under the action of firepower, so garlic in fish-flavored shredded pork is very important. The amount of garlic should be enough, but not too much. Usually 200 grams of shredded pork needs 20-30 grams of garlic.

7. Pickled peppers should be crispy and fragrant

Crispy fragrance has two meanings: crisp refers to heat and fragrant refers to taste. Pickled peppers contain a lot of water. In addition to the spicy taste, they are salty, but they are raw after all. Therefore, when frying, the oil should be moderate and warm, and ginger and garlic should be used to stir-fry the fragrance. Crispy is between cooked and burnt, that is to say, pickled peppers should be fried to a certain amount of water, neither too much nor too little, which must be operated for a long time, and it is also the importance of cooked shredded pork with fish flavor.

Question 7: Something happened to the fish-flavored shredded pork. Besides the meaning of a dish, there are other meanings. It's not that this person is interesting and has multiple personalities. . . . Hope to adopt!

Question 8: Why is there no fish in fish-flavored shredded pork? Why is it called spiced shredded pork? I can't figure out why this question has nothing to do with how to eat the wife in the old woman's cake.

Question 9: Fish-flavored shredded pork joke A man from another province walked into a restaurant in Sichuan and ordered a fish-flavored eggplant, so the following passage happened: "Boss, boss! ! ""What's the matter? " "Why didn't this fish-flavored eggplant catch any fish?" "Fish-flavored eggplant has no fish!" "Why is it called fish-flavored eggplant without fish?" "Your ancestors boarded. . According to your child, if you order a "tiger skin pepper", do I still need to buy you a tiger skin? ; Order an "old woman cake" and I'll give it to your wife? ; You ordered a "husband and wife lung slice", and I have to kill two people for you! ? "