What are your favorite Sichuan dishes?

The first Sichuan dish I thought of was shredded pork with fish flavor, which left me with very good memories and brought me back to my childhood. Fish-flavored shredded pork is a famous Sichuan dish, which is made of pork tenderloin fried with pickled pepper, ginger, garlic, sugar and vinegar. It was created by a Sichuan cuisine chef in the Republic of China, and it is said that it was inspired by shredded bacon.

Fish-flavored shredded pork is a famous Sichuan dish, which has four flavors: spicy, salty, fresh, sweet and sour. It is rich in onion, ginger and garlic, and its fish flavor is made of seasonings without fish. This method originated from the unique seasoning method of Sichuan folk cooking fish and was widely used in Sichuan cuisine.

Lean meat can be washed and shredded with tenderloin or front leg meat, and it can be frozen for a period of time, and it is well cut, and it is more muscular to shred along the texture of meat. We can also clean the shredded pork and squeeze out the water. Add 1g white pepper, 1g egg white, 20g cooking wine, 2g salt and 10g starch into the shredded pork, and stir evenly by hand. Pour in 10g cooking oil, mix well and seal the surface of shredded pork to lock the moisture. When frying, avoid sticking to the pan and standing for pickling 10.

Heat the pan, and then add the appropriate amount of cooking oil. Try to use a non-stick pan. Be sure to heat the pan before refueling. Before adding shredded pork, turn the frying pan to let the oil soak around the inner container of the pan to avoid sticking to the pan. Don't have too much starch, so as not to fry it very sticky!

It is not advisable to put too much salt in the flesh, and the seasonings all contain salt, which can be added as appropriate in the later stage. Try to fry the meat in a non-stick pan to avoid improper operation and serious sticking to the pan!

When frying meat in an ordinary pot, you must first heat the pot before putting the oil, and turn the oil pan so that the oil is evenly distributed throughout the pot. After the oil is heated, the meat is not easy to stick!