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This dish is called the king of the next meal, and to make it well, you must master the ratio
Shredded fish is a household specialty, named after the fish flavor. There is no fish in this dish, but why is it called shredded fish? Legend has it that a long time ago, there was a family in Sichuan who loved to eat fish, once when making shredded meat, the spices for making Sichuan sweet and sour fish were used in the meat shreds, and I did not expect that the shredded meat made was very delicious, which had the dish of fish fragrant meat shreds, and the word "fish aroma" was also named after it, and later derived a variety of fish flavor dishes, such as "fish flavor eggplant" and "fish flavor tofu" and so on.
The frequency of this dish is very high in both restaurants and at home tables, which shows how much people love it. My children are more picky eaters, but they only have a special love for this dish, and there is no soup left every time. It is not difficult to make this dish of fish and meat shreds, and it is enough to remember a recipe. The following Xiaobian shares the method of "fish fragrant meat shredded" and the fish flavor recipe, and learned that you can also make a plate of fish fragrant meat shredded that your family praises.
How to make the fish fragrant meat shredded fish full of flavor, it is enough to remember this recipe, especially simple.
Cut the pork into thin strips and put it in a bowl, add less salt, white pepper, soy sauce, cooking wine and stir well, then beat in an egg white, add an appropriate amount of corn starch, grasp and mix well in one direction, and refrigerate for about 10 minutes. (Refrigerating in the refrigerator will make the shredded meat taste faster)
Prepare the shredded meat, and then prepare the accessories: pepper, carrot, black fungus all cut into thin wires, and then prepare some green onions, minced garlic, ginger, dried chili segments, Pixian bean paste, if possible, you can come some pickled pepper crushed.
Next is the most important "fish sauce" to make shredded fish, remember this recipe: "4 vinegar 3 sugar 2 soy sauce, 2 spoons of water 1 corn starch". In total, 4 spoonfuls of aged vinegar, 3 spoonfuls of sugar, 2 spoonfuls of light soy sauce, 2 spoons of water, 1 spoonful of corn starch stir well. The role of raw flour here is to collect juice and hook, if the amount of starch is not well grasped, remember a principle, rather less than more, because the thickening is easy to become a lump.
Sit in the pan with oil, heat the oil at 30% of the heat into the meat shreds quickly disperse, slip and cook and then fish out for later. (When sliding meat shreds, the oil temperature cannot be high, otherwise the shredded meat is easy to stick)
Heat the pan with cold oil, add the watercress sauce and sauté the red oil, add the dried chili pepper segments, green onion, minced garlic, ginger and stir-fry until fragrant, then add the carrot shredded, pepper shredded, wood ear shredded over high heat and stir-fry for about 30 seconds.
Then add the smooth shredded meat and stir-fry a few times, stir the prepared fish sauce well and pour into the pan.
Collect the juice over high heat until the soup is viscous and ready to come out of the pot, and a delicious shredded fish and meat is ready.
Tips:
Fish sauce recipe "4 vinegar 3 sugar 2 soy sauce, water 2 spoons 1 corn starch" to master well.
The side dishes of shredded fish and meat can be matched according to their own preferences, such as red pepper and lettuce.
The above is a summary of the practice of fish and meat shreds and some experience, if you like the article of small crispy meat, welcome to like, forward, collect. If you still have any comments or opinions, please feel free to leave comments below, we will discuss together!