Why is fish-flavored pork shreds so delicious? How to make fish-flavored pork shreds at home

Fish-flavored shredded pork is a classic traditional Sichuan dish. The dish has a fish flavor, but the taste does not come from fish. It has salty, sweet, sour, spicy, fresh, and fragrant characteristics, and is very delicious when used for cooking. It imitates the seasoning and method used by Sichuan folks to cook fish, and is named "fish-flavored". It is not really made with fish ingredients. Do you know why fish-flavored shredded pork is so delicious? What is the common method of making fish-flavored shredded pork? Encyclopedia Knowledge Network introduces it to you below.

Contents of this article

1. Why is fish-flavored pork shreds so delicious?

2. How to cook fish-flavored shredded pork

3. Who should not eat fish-flavored pork shreds?

Why is fish-flavored pork so delicious?

Fish-flavored shredded pork is a classic traditional dish of the Han nationality. Fish-flavored shredded pork is one of the main traditional flavors of Sichuan cuisine. The dish has a fish-flavored flavor, but the flavor does not come from fish, but is made from seasonings such as pickled red peppers, onions, ginger, garlic, sugar, salt, and soy sauce. This seasoning has nothing to do with fish. It is named "fish-flavored" after the seasoning and method used by Sichuan folks to cook fish. It has the characteristics of salty, sweet, sour, spicy, fresh, and fragrant, and is excellent for cooking. This method originated from the unique folk cooking fish seasoning method in Sichuan, and is now widely used in Sichuan-style cooked dishes. It has the characteristics of salty, sweet, sour, and spicy, and the prominent flavors of onion, ginger, and garlic. Fish-flavored shredded pork is named after the fish-flavored seasoning.

How to make fish-flavored pork shreds

Ingredients:

150g lean pork, 6g soy sauce, 2g refined salt, 8g vinegar, 10g sugar, 60g chopped green onion, 3g ginger, 5g garlic, 20g pickled red pepper, 4g cooking wine, some soy flour, 65g salad oil

Production:

1. Remove the fascia from the pork and cut it into large pieces of about 0.2 cm. Roll the slices into a tube and cut them into shredded meat as thick as matchsticks with a knife. Add 1 gram of salt, cooking wine and a little water in a bowl, mix well, then add soy flour and mix well to coat.

2. Put sugar, soy sauce, salt and vinegar into a bowl, add a small amount of water and bean powder to make a sauce for later use.

3. Place the pan on the fire and add oil. When it is 50% to 60% hot, put the marinated shredded pork into the pan and stir-fry quickly with a spatula. When the shredded pork is stretched and white, add the soaked chili and ginger and stir-fry until fragrant and colored. Then add the garlic and stir-fry until fragrant, then add the chopped green onion and pour in the prepared sauce. Use a spatula to stir-fry until the dish is tight and shiny, then remove from the pan and add a few drops of vinegar.

Who can't eat fish-flavored pork shreds?

1. Pork is suitable for people with yin deficiency, dizziness, anemia, dry cough without sputum in the elderly, dry stools, and malnutrition.

2. People with internal accumulation of damp-heat and phlegm should not eat pork.

3. People who are obese, have high blood lipids, or have high blood pressure should not eat too much or eat pork.

4. Patients with external infections should not eat pork.

5. People with excessive dampness and heat, excessive phlegm and dampness, and thick and greasy tongue coating should avoid eating pork.