How to make fish-flavored shredded pork in Sichuan and Chongqing, and what are the stresses?

In fact, chefs in Sichuan and Chongqing do this dish in different ways, and the ingredients and accessories are even more varied!

let's talk about the matters needing attention in cooking this dish first!

①: When we stir-fry this dish, we must use two-wattle pepper.

②: About 6% of the chefs stir-fry this dish by mixing all the seasonings and water starch in a bowl, putting them into the pan at one time, and stirring them for about 2 seconds.

③: When our Sichuan and Chongqing chefs cook shredded pork with fish flavor, they only add two kinds of ingredients at most! Generally speaking, shredded black fungus and shredded green bamboo shoots are added, or shredded black fungus and shredded bamboo shoots (water bamboo) are added, or no ingredients are added at all.

④: In some areas of Chongqing, fried shredded pork with fish flavor is added with thin green onions, which we usually call Jing onions, which are very thin, cut into small fingernail-sized dices and added as green onions.

There are actually too many ways to make fish-flavored shredded pork. Let's share my own method of making fish-flavored shredded pork!

material preparation:

main ingredient: 2g shredded pork.

Accessories: 6g of scallion is cut into 1cm long segments, and 4g of scallion is cut into 1cm long segments.

auxiliary material 2: 15g of garlic paste, 5g of ginger rice, 4g of pickled pepper sauce: the ratio of pickled pepper to pickled ginger is 9: 1.

Cured meat seasoning: 2g of salt, 5ml of cooking wine, 1g of pepper, 2ml of soy sauce, half of egg white, 2g of raw flour. Salad oil 1ml.

bowl thickening preparation: 2ml of aged vinegar, 15 g of sugar, 1 g of pepper, and appropriate amount of starch.

frying method:

step 1: heat the pan, then put it into the oil pan, pour out the oil, and then add cold oil! About 3-4ml.

Step 2: Add the shredded pork and stir-fry, then push it to the other side of the pot.

Step 3: Stir-fry the ginger rice, garlic paste and pickled pepper sauce, and make sure the flavor is fully stir-fried.

step 4: after adjusting the fire, add the scallion and stir-fry it evenly with the shredded pork and sauce.

step 5: pour the prepared bowl into the pot, stir-fry over high fire, then put down the green onion and stir well.

Fish-flavored shredded pork itself is a home-cooked dish, just eat it! The characteristics of fish-flavored shredded pork are: salty, sweet and sour, ginger, onion and garlic are outstanding, and the color is red and bright. In fact, as long as its basic characteristics are achieved, then other methods are actually not very important!

about the fish-flavored shredded pork, the following questions can be roughly summarized!

the first one: do you want fish-flavored shredded pork with watercress?

second: do you want to add ingredients to the fish-flavored shredded pork? What ingredients are added?

the answer to the first question is: there is no answer! Not counting chefs working in other provinces, in Sichuan and Chongqing, some chefs add watercress, and some don't! Even I have seen a master fry a fish-flavored shredded pork directly with bean paste and old vinegar without pickled pepper sauce! But I fry shredded pork with fish sauce myself without bean paste!

second question: what ingredients do you add to the fish-flavored shredded pork?

But in the same area, the fish-flavored shredded pork fried by another chef needs ingredients! In Sichuan and Chongqing, the ingredients for adding fish-flavored shredded pork are generally: shredded fungus, shredded winter bamboo shoots, shredded green bamboo shoots and shredded high bamboo shoots (water bamboo). Of course, not all ingredients are available. Generally, there are about two kinds of ingredients.