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Fish sauce is a very representative sauce in Sichuan cuisine, and it is also controversial, and many people wonder: is there fish in the fish sauce, in other words: is there fish in the shredded pork?It's safe to say that there are fish, there are fish, there are fish, and important things are said three times. Its fish is mainly a kind of fish pickled pepper in Sichuan, which is made of fish and Erjingtiao chili pepper after a long time, mainly taking the fragrance of fish. Therefore, the authentic fish flavor sauce must be made with fish pickled peppers to be authentic. So there is an old saying in cooking: smell it, don't see it. So the fish sauce has fish, but it doesn't have the shape of a fish, now you know!
With the development of the times, the fish-flavored shredded pork has spread all over the country, coupled with the rise of prefabricated dishes and takeaways, people have recognized the taste of fish-flavored shredded pork, and many people choose to make their own at home, and have made 54321 blending tips, so that the sauce flavor is more stable, and the taste standard will not be too salty, too sweet, etc., today I will tell you about the fish flavor in detail.
Fish sauce].
The detailed recipe is: 5 tablespoons of water, 4 tablespoons of sugar, 3 tablespoons of rice vinegar, 2 tablespoons of light soy sauce, 1 tablespoon of pickled two jingtiao chili, 2 tablespoons of bean paste, 1 tablespoon of rice wine, one-fifth spoon of green onion and garlic, one-tenth spoon of ginger, and a little white pepper.
Production process: (1) Cut the green onion, ginger and garlic into minced pieces, the more crushed the better, but do not use a machine to stir to avoid the water and taste. (2) Pour an appropriate amount of oil into the pot, stir-fry the minced green onion, ginger and garlic, add the soaked two jingtiao chili peppers, stir-fry the red oil with bean paste, and fully fry the ingredients until fragrant. Cook the rice wine to burst the fragrance, then add light soy sauce, sugar, water and boil in a pot, and finally pour in rice vinegar and white pepper to boil. 【Note】This sauce can be stored for three days in the refrigerator at a constant temperature, it is not recommended to freeze it, this sauce has a rich flavor, suitable for: fish-flavored shredded pork, fish-flavored eggplant, fish-flavored tofu, fish-flavored prawns, fish-flavored bamboo shoots, etc.
Fish-flavored shredded pork].
The main ingredients used are: 400 grams of shredded meat, 10 grams of shredded green and red peppers, 30 grams of shredded black fungus, 50 grams of shredded carrots, 100 grams of shredded lettuce, 80 grams of fish sauce, salt, monosodium glutamate, cooking wine, green onion and ginger juice, egg white, and corn starch.
Production process: (1) First cut the tenderloin into shreds, then clean it, remove the dry water, add salt, monosodium glutamate, cooking wine, green onion and ginger juice in one direction and whip it until it is gelatinous, add a small amount of water in many times until the shredded meat is tender, beat into the egg white and stir it fully, sprinkle with cornstarch, wrap it evenly, then pour in vegetable oil, and gently stir it apart. (2) Pour vegetable oil into the pot, warm the oil into 30%, put in the shredded meat, and remove the oil to control the dry oil. Spare.
3) Continue to add black fungus, green and red pepper shreds, carrot shreds, lettuce shreds, fry them until they are broken, and remove the dry oil. (4) Leave a little base oil in the pot, pour in shredded green and red peppers, shredded black fungus, shredded carrots, shredded lettuce and fry for a while, add fish sauce, stir-fry the sauce to boil, pour in shredded meat and stir-fry well. (5) Plating decoration, I hope you can like this work, we will see you next time.
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- This article is originally produced by the idea of the tip of the tongue - Liu Chu, and it is forbidden to carry and copy ——— without authorization