Stir-fried fish fragrant meat shreds, mix "universal fish sauce", keep in mind the 4 skills, tender and delicious, fish flavor is strong
Hello everyone, thank you for reading the article I shared, this time I want to say to you: "Stir-fried fish fragrant meat shredded, mix "universal fish sauce", keep in mind the 4 skills, tender and delicious, fish flavor is strong!』
Fish aroma, is one of the traditional flavor types in Sichuan cuisine, the dish is made with the aroma of fish, but there is no fish meat. There was a report before that a woman from abroad went to Chongqing and ordered a piece of fish and meat shreds, but because there was no fish, she refused to pay. Isn't that funny? If she buys a wife cake, she has to send her a wife!
The "fish flavor" in Sichuan cuisine is mainly made of pickled red pepper (fish spicy), onion, ginger and garlic, salt, sugar, vinegar and other spices, not from the real fish, and it is embarrassing to say "how there is no fish" later.
The most popular fish coriander dish is "fish fragrant meat shreds", the meat is tender and delicious, the fish flavor is strong, and the next meal is appropriate.
This dish of shredded fish and meat, in addition to shredded meat, there are a variety of side dishes, such as black fungus, sericed lettuce, shredded carrots, shredded bamboo shoots, etc., rich in taste, salty, sour, spicy, sweet, fresh in one dish, is a special dish in Sichuan cuisine. To see a Sichuan restaurant authentic or not, order a plate of fish and meat shreds to know.
The method of fish and meat is complicated, and the meat alone requires several steps of marinating, sizing, oiling, and stir-frying, and it is not easy to do it well. Today I would like to share with you the skills of this dish, after learning it, I will never have to go to the restaurant again, and I can also make a chef's taste at home.
The second uncle is the gold medal chef of the hotel, he said to make fish fragrant meat shreds, these 4 points must be kept in mind, the meat is tender and fragrant.
(1) The shredded meat must be cut evenly, otherwise the taste is not the same, and the degree of raw and cooked is also different.
(2) Before the shredded meat is cooked, it should be marinated to remove the fishy and flavored. Marinate and then sizing so that the meat is more tender.
(3) When the shredded meat is over-oiled, it is necessary to cook the shredded meat at a low temperature, and when the oil temperature rises, the shredded meat is cooked, also called slippery stir-frying, and the taste is tender and smooth. Do not put the pan under high temperature, that is called frying, the taste of the shredded meat is woody, not delicious.
(4) Before the shredded meat comes out of the pot, it should be hooked with water starch, so that the surface of the shredded meat will be wrapped in a layer of sauce, which is more fragrant and flavorful.
So how to fry it? Share chef's approach, easy to learn, collect it.
【Shredded fish】
Prepare pork tenderloin, carrots, soaked black fungus, green peppers, shallots, garlic, ginger, salt, cooking wine, starch, balsamic vinegar, sugar, soy sauce, etc.
【Directions】
1: Prepare all the ingredients and wash, carrots shredded, green peppers to remove seeds and shredded, fungus shredded, green onion and ginger shredded, garlic minced. Wash the tenderloin and cut into strips.
2: Mix the shredded meat with salt, soy sauce and cooking wine, add an egg white, a spoonful of starch, scratch and mix with the sizing, and finally pour in the appropriate amount of cooking oil and mix well, marinate for 15 minutes.
3, universal fish sauce: add 4 spoons of balsamic vinegar, 3 spoons of sugar, 2 spoons of soy sauce, 1 spoon of starch in a small bowl, stir well with chopsticks.
4: Heat a wok, pour in an appropriate amount of cooking oil, pour in the marinated meat and stir-fry until it changes color, then add a spoonful of watercress sauce and stir-fry the red oil from the ginger and garlic. Add shredded carrots, shredded green peppers and shredded fungus and stir-fry until broken.
5, pour into the small bowl of fish sauce, stir-fry evenly, pour in the water starch to hook the sauce, collect the juice on high heat, the soup is thick and can be out of the pot, and the delicious fish and meat shreds are ready.
【Chef Speaking Skills】
This dish is not good, one is the treatment of shredded meat, and the other is fish sauce. The shredded meat should be marinated first and then sizing, the taste is tender and smooth, it should be fried at low temperature, and it should not be fried.
Fish sauce is the source of fish flavor, that is, 5 kinds of spices are mixed, remember the ratio of "54321", and other fish coriander dishes such as fish eggplant, fish crispy tofu and so on are also delicious.
Red oil adds a lot of color to this dish, its practical watercress sauce is not authentic, the effect of changing to fish spicy is better, but it is more convenient to use watercress sauce, and the color and flavor are also good.
It is the source of fish spicy seeds, fish flavor
Stir-fry this dish to quickly fry out, shredded meat fried for a long time will be old, so carrot shredded, green pepper shredded, wood ear shredded as long as the break can be, try to 1 minute out of the pot.
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