If you want to choose the next meal, fish shredded meat is undoubtedly can be ranked in the top three, many people have fish shredded meat plot, no matter what restaurant, when eating, always stubbornly want to order a fish shredded meat, and this dish, with cantonese cuisine in the dry fried beef river, home cooking in the sour and spicy potato shreds, are many restaurants test chef level of a fixed dish, it can be seen that this dish in people's minds status.
I remember that from a very young age, I liked fish and meat shreds, at that time I did not like to eat, did not like to eat vegetables, was not tall, and did not look pretty. So my mother and father were very anxious, afraid that I would be stunted like this, and it was estimated that at that time, I was more afraid that I would not be able to marry, so I thought of many ways to let me eat. Fish flavored meat shreds are their usual moves, and the fragrant, sweet, beautiful color, smooth and tender meat shredded fish and meat is my life.
Now that I think about it, maybe when I was young, I came up with a philosophy of life from a small Sichuan dish. Over the decades, various preferences have changed continuously, but the preference for fish and meat has not diminished. Today I came to make a shredded fish, the materials are not complete enough, because I suddenly want to eat, I did not have time to prepare anything, but fortunately I am a novice in the kitchen, so I have the right to be willful, because of the novice. There will always be reasons to make mistakes.
Ingredients: a piece of tenderloin, half a carrot, an appropriate amount of black fungus, an appropriate amount of Pixian bean paste, pickled pepper, an appropriate amount of green onion, ginger, garlic, dried chili pepper, soy sauce, dark soy sauce, cooking wine, sugar, salt, corn starch and the above.
Cooking steps:
1, first of all, the ingredients are prepared, my piece of tenderloin is in the refrigerator, it is easy to cut strips, but the taste is always not as good as fresh, this step to the tenderloin, carrots, soaked black fungus (not patted), spring shoots are cut into strips, and then the tenderloin with cooking wine, salt, a small amount of peanut oil to catch evenly marinated; garlic and ginger minced, dried chili pepper cut strips, Pixian watercress sauce and pickled pepper into a small plate to prepare.
2, this step is the key in the key, the preparation of fish sauce, fish sauce preparation methods are many, I am in accordance with two spoons of raw soy sauce, two spoons of vinegar, a spoonful of sugar, a spoonful of starch method of modulation, the taste is still good. This bowl of sauce is the key to determining the taste of your dish, the sauce is well prepared, and the novice can become a chef who makes shredded fish. (I forgot to shoot when cooking, this one is a make-up shot)
3: Heat the pot until it is 60%, add some peppercorns, then stir-fry the marinated meat until it changes color and set aside.
4, a small amount of oil in the pot, put in ginger, garlic, pepper to fry, and then pour carrots, shredded meat continue to stir-fry, carrots stir-fry fast, add fish sauce to quickly stir-fry, because the fish juice has starch will make the meat hang pulp, turn to be a little more diligent, almost out of the pot, put in the black fungus, spring shoot strips, slightly stir-fry out of the pot to plate.
The steps are so wordy, in fact, it is very simple, that is, cured meat, fried meat, add ingredients, add fish sauce on it, the process is not complicated, but this taste needs long-term experience to deeply adjust to achieve the best, want to make a perfect dish of fish fragrant meat shreds is not so easy. I am Ichijing Xiaobai, a diligent kitchen novice, welcome to pay attention to me, let us make our favorite dishes together.