What meat is used to make fish-flavored pork shreds? Which part of the pig is used to make fish-flavored pork shreds?

We all know that fish-flavored shredded pork is a popular delicacy. It tastes fragrant and sweet, the meat is tender and delicious, and the combination of meat and vegetables is super good. Many people like to eat it. The method of making fish-flavored shredded pork is certain, especially the choice of meat. So what kind of meat is better for fish-flavored shredded pork? Let's take a closer look!

Which type of meat is better for fish-flavored pork shreds?

It is best to use pork leg with 30% fat and 70% lean meat, followed by tenderloin (if you don’t want any fat), as the meat is more tender. If you don’t particularly care, just use regular lean meat.

Fish-flavored pork shreds are a representative of Sichuan cuisine, and some of the ingredients in the dish also come from Sichuan. For example, bamboo shoots used in fish-flavored pork shreds are not always available in other places, so most of the fish-flavored pork shreds we make here are not lost, and more are replaced by garlic moss, which seems to have no direct relationship with bamboo shoots. The ingredients in fish-flavored pork shreds must be cut into shreds, so this dish itself is actually not difficult, as long as you can cut the shreds into shreds, and it doesn't need to be very thin, just even.

How to make fish-flavored shredded pork

Material:

200 grams of pork tenderloin, 50 grams of bagged bamboo shoots, 25 grams of soaked black fungus, 25 grams of pickled dried chili peppers, and appropriate amounts of carrots, green peppers, chopped green onions, minced garlic, minced ginger, refined salt, sugar, white vinegar, cooking wine, soy sauce, wet starch, MSG, and vegetable oil.

practice:

1. Cut the pork tenderloin into 3 mm thick strips, wash and cut the fungus into strips, and cut the carrots and green peppers into strips for later use.

2. Put the shredded pork into a bowl, add salt, cooking wine and wet starch, mix well and marinate for 10 minutes; in another bowl, mix sugar, white vinegar, soy sauce and wet starch to make sweet and sour sauce.

3. Place the pot on high heat, heat the vegetable oil, add the shredded pork and stir-fry until cooked.

4. Add a little oil in the wok, add chopped pickled red pepper and stir-fry to make red oil, add ginger and garlic and stir-fry until fragrant, then add shredded carrots, green peppers, bamboo shoots and fungus and stir-fry, then add the fried shredded pork into the wok and stir-fry for a few times, add sweet and sour sauce along the edge of the wok, add chopped green onions and stir-fry for a few times. Add a small amount of MSG, but you can leave it out if you don't like it.

How to make fish-flavored pork shreds

1. When frying fish-flavored shredded pork, it is very important to grasp the order so that the fish flavor can stand out.

The first step is to marinate the shredded pork, the second step is to stir-fry the shredded pork and serve, the third step is to stir-fry the pickled red peppers until red oil comes out, the fourth step is to add ginger and minced garlic (without green onions) and stir-fry, the fifth step is to stir-fry the ginger and garlic until fragrant and then add various side dishes, the sixth step is to add the sweet and sour sauce along the edge of the pot, the seventh step is to add the chopped green onions after the sweet and sour sauce is cooked.

2. When stir-frying shredded pork with fish flavor, put the ingredients first, then later, and in small amounts so that the characteristics can be highlighted.

① Stir-fry ginger and garlic together, without adding chopped green onions

② Add chopped green onion before serving.

③If you use Pixian bean paste, use less refined salt and soy sauce. The dish should not be too salty, otherwise the sweetness and garlic flavor will be covered up, and it will not be authentic fish-flavored shredded pork.