How to make shredded chicken with fish flavor?

Fish-flavored shredded pork is a classic in Sichuan cuisine. Its unique taste is sweet, sour, spicy and salty, and each one is just right. The shredded pork is fresh and tender, the ingredients are crisp and refreshing, and the taste is rich and layered. It is a high-class meal and is very popular in everyone's heart.

As a friend said, how to make shredded pork with fish flavor? You have to change shredded pork into shredded chicken, and then you have to choose chicken breast. Just follow the steps of shredded chicken with fish flavor and it will be delicious.

This dish needs seasonings: vinegar, sugar, soy sauce, soy sauce, salt, pickled pepper, spicy lobster sauce or Pixian bean paste.

The following are the production steps? First, put the shredded chicken breast into a bowl, add cooking wine 10g, a little salt, a little soy sauce, and a little water, grab it evenly with your hands and beat it in one direction. At this time, the surface of shredded chicken feels sticky. At this time, you can put one-third of the egg white, or you can not put it, and grab it evenly. Finally, add about 5g of starch, beat evenly and add 65438+. This step must be done, so that the fried meat will be smooth and tender. Prepare a bowl of juice: salt 2g, sugar 20g, vinegar 20g, soy sauce 20g, water starch 20g, cooking wine 10g, and mix well for later use. Boil the water in the pot, add shredded carrots and shredded fungus, and when the water is about to boil, take it out and take a bath for later use. Heat the hot oil in the pot, pour it back after it is warm and moist, then pour in the cold oil, add the shredded pork, stir fry slowly until it becomes discolored, and then remove it for use. Pour the oil into the pot, put the minced onion, ginger and garlic into the hot oil, stir-fry until fragrant, add 20g pickled peppers (chopped in advance), 10g spicy douchi or Pixian bean paste (I like to use spicy douchi, which tastes good), stir-fry red oil, add shredded carrots, shredded fungus, shredded green peppers or shredded coriander, and stir-fry. The second method

Shredded chicken without shredded bamboo shoots is soulless!

Materials:

Chicken breast 1 piece, shredded bamboo shoots 1 bag, green pepper 1 piece, carrot 1 rootlet.

Ingredients: 3 slices of ginger, 3 cloves of garlic, Pixian bean paste 1 teaspoon, a little pickled ginger, soy sauce 1 teaspoon, vinegar 1 teaspoon, sugar 1 teaspoon, starch, salt and chicken essence.

Exercise:

1. Chicken breast is shredded, and green peppers and carrots are also shredded. Prepare ingredients: soak ginger, chop ginger and garlic, and then add 1 spoon Pixian bean paste.

2. Prepare sauce: soy sauce 1 tablespoon, vinegar 1 tablespoon, sugar 1 tablespoon, a little starch, water 1 tablespoon, and mix all seasonings well.

3. Add a little soy sauce and starch to the shredded chicken, add water, let the shredded chicken hang evenly, and finally marinate for 5 minutes.

4. Start the pot and ignite. Pour an appropriate amount of cooking oil into the pot. When the oil temperature rises to 50%, pour the shredded chicken into the pot and stir-fry until the color changes slightly, and take it out for later use.

5. Wash the pot, then pour an appropriate amount of cooking oil into the pot, add the prepared seasoning, and slowly stir-fry the fragrance.

6. Pour in shredded green peppers and carrots.

7. Add shredded bamboo shoots.

8. Stir-fry shredded green pepper, shredded carrot and shredded bamboo shoots evenly, and then add shredded chicken in advance.

9. Pour in the prepared sauce.

10. Stir all the ingredients evenly, taste them first, then add appropriate amount of salt and chicken essence, and finally take them out of the pot and put them on a plate.