Classic Sichuan cuisine fish fragrant meat shredded, it is not difficult to make at home, the taste can be comparable to the restaurant
Fish fragrant meat shredded is a classic specialty Sichuan cuisine, is said to be created by a Sichuan cuisine chef in the Republic of China period, inspired by the pickled pepper meat shredded, see the fish fragrant meat shredded salty sweet and sour have, and the rich aroma of onion ginger garlic, is even more mouth-watering, in 2018, this classic Sichuan cuisine fish fragrant meat shredded is rated as one of the top ten classic dishes in Sichuan.
In fact, the history of shredded fish and meat is not long, Wang Zengqi wrote in the "Sichuan Cuisine Miscellaneous Memories" that "when I went to a restaurant in Chengdu to eat in the Republic of China, I generally ordered shredded fish and meat and hui pot meat and other road dishes, which shows that the shredded fish and meat were very popular in the Republic of China." Interestingly, the old man crossed the ocean to the United States, invited international students and writers from other countries to dinner, and made fish and meat shreds. ”
Authentic fish fragrant meat shredded is made of pork bamboo shoots with black fungus together, but there are improved versions of fish meat shreds everywhere, in fact, I think as long as it is suitable for themselves is the most delicious today to teach everyone to make a family version of the fish meat shredded, in fact, it is not difficult to make at home, the taste can be comparable to the restaurant, let's take a look at the specific methods.
【Dishes】: Fish and meat shreds
【Cooking Ingredients】: A piece of pork tenderloin, a green pepper, a carrot, a handful of fungus, a spoonful of Pixian bean paste, a spoonful of cooking wine, two spoons of light soy sauce, a spoonful of old soy sauce, a spoonful of starch, a spoonful of garlic, half a bowl of water starch, a spoonful of salt.
【Cooking steps】:
1, first prepare the ingredients needed, soak the fungus in advance, until it is completely soft, remove the root and cut into strips and squeeze the water to spare, wash the green peppers, cut into strips, cut into strips, cut into carrots, and cut into minced garlic for later.
2, pork to use pork tenderloin, pure and lean, the pork cut into thin strips, and then put into the bowl, cut as thick as possible, do not cut too coarse, so that it is not easy to taste.
3: Add soy sauce, soy sauce, cooking wine and starch, a spoonful of salt and mix well, marinate for 10 to 15 minutes.
4: Heat the oil, put the marinated shredded meat into the pan and stir-fry quickly until it changes color, then put it out and set aside.
5: Leave a little bottom oil in the pot, then add minced garlic and Pixian bean paste and sauté the red oil.
6: Add shredded carrots, shredded green peppers and shredded fungus and stir-fry until the ingredients are broken.
7: Put the shredded meat into the pot and stir-fry quickly over high heat until all the ingredients are ripe for flavor.
8, finally add half a bowl of water starch, until the soup is rich, you can turn off the heat out of the pot, water starch is water and starch fused together.
【Cooking Tips】:
1, the volume of fungus will become much larger after foaming, everyone can prepare the dosage according to their actual needs, a few fungus can be.
2, the fish and meat shredded methods are different everywhere, southerners like to put green shoots, northerners generally put green pepper carrot shreds, we can match according to their own preferences.
3, because of the addition of Pixian bean paste, so when adding salt, pay attention to the taste, enough can not be added.
4, if you want to be more simple and fast, you can directly buy the ingredients of the fish and meat shreds, prepare the ingredients, and then directly put them into the pot, stir-fry evenly to get out of the pot.
【Copywriter】Muhai Food King's Small Chef