Today to share with you a dish without fish can also eat fish flavor, it is a special dish in Sichuan "fish fragrant meat shreds", it is mainly based on tenderloin, fungus, carrots, green shoots and other ingredients, through simple cooking can be made into ruddy color, fish flavor, eat with salty sweet and sour spicy hard dish, if you like, let's learn together.
【Shredded fish】
Ingredients: tenderloin
Accessories: fungus, carrot, green shoots, pickled pepper, pickled ginger, garlic, egg
Seasoning: balsamic vinegar, salt, sugar, soy sauce, dark soy sauce, starch
Preparation Method:
1. Preparation
First of all, the prepared tenderloin, fungus (soaked in advance), carrots, green shoots into two coarse silk of uniform size, in addition to the shredded meat separately soaked in water in a bowl to process the other three things together, pickled pepper (seeded), pickled ginger (no ginger with ginger can also be used), garlic and other finely chopped and set aside.
2. Marinate the shredded meat
After the above ingredients are cut, we are ready to marinate the shredded meat, soak the shredded meat soaked in blood water, we control the water, and then add the appropriate amount of salt, the old soy sauce in one direction to stir to the sticky state, add a small amount of water and then stir, let the meat shredded eat the water, add water stirring three times to let the shredded meat eat enough water, then beat an egg to stir evenly, then add a little starch to stir it evenly, and finally add vegetable oil seal oil to marinate for ten minutes.
3. Mix fish sauce
While marinating the shredded meat, we mix a fish sauce, take a small bowl, add 4 teaspoons of aged vinegar, 4 teaspoons of sugar, 2 teaspoons of light soy sauce, 1 teaspoon of starch, a little salt, 5 teaspoons of water, and stir it well in a bowl.
4. Make shredded fish and meat
First of all, we heat the pot and then put a spoonful of oil to moisten the pot and then pour out the oil and then put a spoonful of cold oil into the pot to continue to heat up, put the shredded meat down and slide it away, when the oil temperature comes up, slide the meat shreds to maturity and then pour out the shredded meat and drain the oil, the pot leaves the bottom oil will be chopped and the ginger garlic foam will be chopped into the pot and stir-fried until the aroma comes out, the fungus, carrots, and green shoots are poured down and fried until the shredded meat and fish sauce are poured down and fried, and the ingredients and fish juice are fused after a color is ruddy. The fishy shredded meat is complete
Summary of key points
1, the tenderloin meat is shredded and soaked in water mainly to remove blood water in order to remove bloody taste and impurities
2. Add water and egg whites when marinating shredded meat to make the shredded meat taste smooth and tender, and the juice is full and not de-pulped
3. After pouring in the fish sauce, be sure to stir-fry the pot gas on high heat so that the fish aroma can be fully exerted
4, the successful finished product must be ruddy color, fish flavor, eat with salty, sweet and sour spicy and taste of fish fragrant meat shreds
I am Jiankang, if you feel that the dish I shared is useful to you, please give me a thumbs up, if you feel that where you need to improve, you can comment it out in the comment area, thank you