How to make shredded pork with fish flavor? Marinating meat and dressing the sauce is the key, teach you the correct method, smooth and delicious
When you think of food, what's the first thing that comes to mind? I think many people will say that it is fish-flavored shredded pork, the taste of sour, sweet, spicy and fresh blending with each other, which makes people particularly enjoyable to eat, and they will not satisfy their hunger after eating two bowls of rice at a time.
Since it is so delicious, how to make fish-flavored shredded pork? In fact, marinating meat and mixing sauce are the key! Learn the steps of making, you don't have to go to a restaurant if you want to eat, you can cook it yourself and eat well for less money.
Let me teach you the correct way to do it, and follow the learning, the fish-flavored meat is silky and tender and delicious, and it is delicious. Come and take a look, make it for your family to taste, adults and children eat deliciously.
【Shredded fish-flavored pork】
Prepare pork loin, side dishes (fungus, carrots, winter bamboo shoots, garlic sprouts, green peppers, etc., choose two), eggs, pickled pepper (red), garlic, ginger, cooking wine, salt, light soy sauce, dark soy sauce, aged vinegar, sugar, chicken essence, corn starch, water, cooking oil.
1. Rinse the pork loin, cut it into thin slices, and then cut it into thin strips. After cutting, put it in a bowl, add water to grab it, grab the blood water and pour it out, then add water to grab it, and after processing, remove the meat and squeeze out the water.
2. Add a little cooking wine and salt to the shredded meat and mix until it is sticky, then add a little egg white and mix evenly.
3. Continue to add dark soy sauce and water to the shredded meat until it is completely absorbed, then add a small spoon of starch to grasp and mix evenly, then add a spoonful of oil and stir well, lock in the moisture, and marinate for ten minutes.
4. The side dishes are cleaned separately and then cut into thin strips. Peel and wash the garlic and ginger and chop them into minced pieces. Chop the pickled peppers into minced pieces.
5. Add a spoonful of cooking wine, a spoonful of light soy sauce, two spoons of aged vinegar, three spoons of sugar, a little chicken essence, a little starch, and a little water to the empty bowl and stir to make the fish juice. Remember to prepare in advance, and don't wait until the dishes are all in the pot before putting them one by one.
6. Add water to the pot, boil the garnishes in the pot, boil until they are broken, remove them, and set them aside.
7. Add oil to the pot, the amount is more, shake a few times, let the oil spread all over the pot surface, heat to a state of 70% hot and slightly smoky, then pour out the hot oil, and immediately add cool oil, and heat to 50% hot.
8. Put the shredded meat into the pot, quickly stir-fry until it changes color.
9. Leave the bottom oil in the pot, add the minced ginger and garlic to burst the fragrance, and then add the pickled pepper and stir-fry a few times.
10. Pour in the side dishes and stir-fry evenly, then pour in the shredded meat and stir-fry evenly.
11. Pour in the fish sauce and stir-fry until the soup is thick, then you can get out of the pot, the taste is rich and very delicious. The sweet and sour are a little spicy, and the more you eat, the more fragrant it becomes.
To make fish-flavored shredded pork, you must learn 3 points:
Point 1: Learn to marinate shredded meat
If you want the meat to be silky and tender and fragrant, be sure to marinate it before putting it in the pot. If you fry it directly in the pot, it is easy to fry the texture of firewood, and there is a fishy smell, and it is not delicious.
When marinating, in addition to adding salt, you should also add egg whites, starch, and cooking oil, because this can lock in the moisture of the shredded meat, and it will be tender and delicious when fried.
The second point: learn to mix fish sauce
To make fish-flavored shredded pork, marinated meat, and seasoning sauce are the key to deliciousness, especially for fish flavor, remember the recipe, a spoonful of cooking wine, a spoonful of light soy sauce, two spoons of aged vinegar, three spoons of sugar, a little chicken essence, a little starch, and a little water. In addition, the ingredient of pickled pepper must not be missing, otherwise there will be no disadvantages.
Point 3: Learn how to slide meat
Some people have marinated shredded meat, but the taste is still poor when fried. In this case, most of the time it is because you have not mastered the method of slipping meat.
Remember that before putting the shredded meat into the pot, you should first heat the oil, moisten the pot surface, then pour out the hot oil, add the cold oil again, and cook until it is 50% hot and put the meat silky and fried. If you add oil to the pot, the shredded meat is easy to depulp and stick to the pan, and the taste is not good after frying. (This method is suitable for iron pots, open flames, if it is a non-stick pan, you can directly fry the shredded meat.) ）
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