Today, our protagonist is a famous Sichuan dish hidden on the table of many families, it is a dish with ruddy color, rich fish flavor, tastes salty, sweet, sour and spicy characteristics, and the texture of the meat is silky and tender. I believe that looking here, everyone guessed that the protagonist we are going to talk about today is fish and meat shreds! Today, let's talk about the history and practice of fish and meat shreds!
First of all, let's talk about the history of fish and meat shreds! The name of this dish was formed during the War of Resistance Against Japanese Aggression and was finally named in Chongqing by Chairman Jiang's Sichuan cuisine chef. In the beginning, the only ingredients for making shredded fish and meat were shallots, ginger, garlic, and meat. At that time, due to the lack of materials, people in different regions added wood ear shreds, carrot shreds and other materials to the fish and meat shreds to reduce costs, and evolved their own regional characteristics. Legend has it that the inspiration for the creation of shredded fish and meat comes from shredded pickled pepper meat, but the era is too long to verify, but the taste of shredded fish is made of condiments, which comes from the unique cooking method of Sichuan folk, and has now been widely used in Sichuan-style cooked dishes. In 2018, the shredded fish and meat was rated as one of the top ten classic dishes in Sichuan, and this year it was selected as a provincial "Tianfu Famous Dish". Although the shredded fish and meat are not as famous as those special dishes for a long time, the sour and spicy saury of the shredded fish and meat is loved by many families, step by step closer to our home, fresh and sweet, it can be said to be suitable for all ages.
Next, let's learn how to learn the method of fish and meat shreds!
Ingredients: pork tenderloin, water black fungus, carrot, pickled pepper, green onion ginger garlic
Preparation steps:
*First of all, the pork tenderloin, water black fungus, ginger, carrots are cut into strips, and the pork tenderloin needs to be soaked in starch water for later.
* After that, heat the oil, warm and smooth the shredded meat in medium oil, turn white and drain the oil for later.
*Finally, leave the bottom oil in the pan, warm the pickled pepper, ginger and garlic in medium oil, stir-fry the aroma and red oil, then put the fungus and stir-fry the raw and add the shredded meat that has slipped through the oil. Stir-fry well, drizzle with the juice and add the shallots. Stir-fry the sauce evenly, and when the green onion is fragrant, it can be put on the plate.
The specific method of fish fragrant meat shreds is like this, I don't know if you have learned it? You may be more curious about the last pre-mixed juice, fish sauce is 2 tablespoons of vinegar, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 1/2 tablespoon of salt, 3 tablespoons of water, 1/2 tablespoon of sesame oil, and 4 tablespoons of water starch. Try it according to this recipe, you can modify it according to your own taste!!!