How to make authentic fish-flavored shredded pork, home-style recipes and techniques for fish-flavored shredded pork

【Fish-flavored shredded pork】

1. First, we prepare a piece of Pork Tenderloin. Cut it into thin slices and then into thin strips. Soak it in water for a while to remove the blood inside.

Soak the fungus in advance, wash and cut into thin strips. Prepare appropriate amount of magnolia slices and cut into thin strips. Soak them in water to remove odor. Magnolia slices are made from fresh bamboo shoots. They are crisp and delicious and can enrich dishes. As for the taste, if you don’t have magnolia chips at home, you can also use carrots.

Prepare a handful of pickled peppers and cut them into rings first, then chop them into minced peppers for easy stir-frying to bring out the fragrance. Crush the garlic and chop it into minced garlic. Cut the ginger into minced ginger and put them together for later use.

2. Then squeeze the soaked shredded pork and marinate it, add a spoonful of salt, pour a little cooking wine and mix well, add an egg white, break up the jelly of the shredded pork in one direction, stir fry when the shredded pork becomes sticky, Pour in a little bit of seasoning, mix evenly, then grab a little wet starch to lock the moisture in the shredded meat, pour a little vegetable oil to prevent the shredded meat from sticking together, mix well and marinate for 10 minutes.

3. Next, we prepare some fish sauce, add 15 grams of sugar, 2 grams of Chicken essence, 5 grams of light soy sauce, 10 grams of mature vinegar, 5 grams of cooking wine, add a little wet starch and pour it into the pot, stir well and set aside.

4. Next, we blanch the fungus and magnolia silk in water. After the water in the pot boils, put the fungus and magnolia silk into the water, blanch them quickly for 20 seconds, pour them out, rinse them with clean water and let them cool.

5. Heat the oil in the pot, pour out the hot oil after the pot is completely smooth, and add more cold oil. When the oil temperature is 40% hot, pour the marinated shredded pork into the pot, slide it quickly with a spoon, and the shredded meat will appear. When golden brown, pour out the oil control.

6. Leave the base oil in the pot, add ginger, garlic, and pickled peppers and stir-fry for a while to stir out the water inside. After the ingredients are stir-fried, add the fungus and magnolia shreds and stir-fry until fragrant, so that the flavor becomes crispier. Then add the smooth shredded pork and stir-fry for a few times. Pour in the fish-flavor sauce, stir-fry, and turn to high heat and stir-fry quickly to make the sauce evenly distributed. Spread on the surface of the ingredients, then add the green onions and stir-fry evenly before serving.

Technical points:

1. Fish flavor sauce can be prepared according to your own taste. If you like it sweeter, you can add a little more sugar;

2. The temperature during lubrication should not be too high and the time should not exceed 30 seconds, otherwise the shredded meat will not be smooth enough;

3. After the fish-flavor sauce is put into the pot, it must be fried quickly over high heat so that the fish flavor can be fully stimulated.