Shredded pork with fish flavor is a classic Sichuan dish, which is loved by people for its unique sweet and sour taste and rich seasonings.
The “fish flavor” in the name of the dish does not mean that the dish contains fish, but rather that the aroma of the dish is similar to that of cooking fish.
The name comes from the unique Sichuan folk method of cooking fish, which uses a series of specific seasonings (such as pickled chili, pickled ginger, garlic, etc.) to simulate the taste of fish, but does not actually include fish.
The picture comes from the Internet
Ingredients:
- 300 grams of pork tenderloin
- Appropriate amount of fungus, carrots, and green peppers, cut into thin strips
- Ginger, garlic, minced
- Salt, cooking wine, starch
- Pixian bean paste
- White sugar, vinegar, light soy sauce, dark soy sauce
- Essence of chicken, cooking oil
- Eggs (optional, for marinating shredded meat)
Nutritive value:
The main ingredients of fish-flavored shredded pork include pork loin, fungus, carrots, bamboo shoots, green peppers, etc., which are relatively balanced in nutrition.
Pork tenderloin is a source of high-quality protein, essential fatty acids, mineral elements, and fatty acids essential for human health.
Black fungus is rich in iron, vitamin K, carrots are rich in carotene and vitamin A and other vitamins, bamboo shoots contain vitamin B and niacin, and green peppers are rich in vitamin C and capsaicin.
Therefore, the shredded fish flavored pork is rich in high-quality protein, dietary fiber, a variety of vitamins and mineral elements and other nutrients, which can supplement certain nutrients for the body and is conducive to the development of the body.
Cooking Preparation:
- Cut the pork loin into evenly sized strips, add salt, cooking wine, starch and egg whites (optional) and marinate for 20 minutes.
- To prepare the fish sauce: Take a small bowl, add sugar, vinegar, light soy sauce, dark soy sauce, salt, chicken essence and starch, and stir well.
- Heat the pan with cold oil, put the marinated shredded meat into the pan, stir-fry quickly until it changes color, and then set aside.
- Leave the bottom oil in the pot, add the chopped ginger and garlic and stir-fry until fragrant, and then add an appropriate amount of Pixian bean paste to fry the red oil.
- Put the shredded fungus, shredded carrots and green peppers in a pan and stir-fry until raw.
- Pour the fried shredded pork into the pan, drizzle with the prepared fish sauce, and stir-fry quickly and evenly.
- When the soup thickens slightly, turn off the heat and sprinkle with chopped green onions or coriander.
Palate and flavor:
The characteristics of fish-flavored shredded meat are ruddy in color, rich in fish flavor, and it has the characteristics of salty, fragrant, sour and spicy when eaten, and the texture of shredded meat is smooth and tender.
The acidity is tempered by vinegar, the sweetness is brought by sugar, the spicy flavor is interpreted by Pixian bean paste and chili, the saltiness is presented by soy sauce and salt, and the addition of ginger and garlic infuses the dish with a fresh soul and makes it full of flavor.
Suitable for:
Fish-flavored shredded pork is suitable for most people, but because it contains more seasonings and sugar, it is recommended to eat it in moderation for people who need to control blood sugar and blood pressure.
Eating scene:
Shredded pork with fish flavor is a very popular home-cooked dish for family dinners, gatherings of friends, etc.
It can be used not only as a side dish but also as a bento dish, and is suitable for various daily eating scenes.