Fish-flavored Pork Shreds
When I was a kid, whenever there was shredded pork with fish flavor on the table at home, the unique sour, sweet and spicy taste always made me forget all my worries. Today, I want to share this delicious dish with you, so that we can reminisce about that simple and beautiful time together.
What is Fish-flavored Shredded Pork?
Fish-flavored pork shreds, this is a Sichuan classic that I love so much! It is made with pork as the main ingredient, and there is an interesting story behind its origin. It is said that a long time ago, a family in Sichuan loved to use onions, ginger, garlic and other seasonings to remove the fishy smell and enhance the flavor when cooking fish. One time, the hostess added the remaining ingredients of the fish to another dish, and the taste turned out to be surprisingly good. This dish was named "Fried Fish-flavored Pork" because of the ingredients of the fish. Later, after being improved, it became the fish-flavored pork shreds on our table today! It has a rich taste, spicy, salty, fresh and sour, and a strong aroma of onions, ginger and garlic. It is definitely a delicious dish that makes people linger!
Ingredients Needed and Substitutions
Ingredients needed to make fish-flavored pork shreds include:
Main Ingredients:
Pork Tenderloin: Pork tenderloin is the main ingredient of this dish, providing a tender texture and being the main source of protein for the dish.
Garnish:
Winter bamboo shoots, carrots, black fungus, green peppers: These vegetables provide rich fiber and nutrition, and add taste and color to the dishes.
Egg white: Egg white is used to marinate shredded meat to increase the tenderness of the meat.
Seasoning:
Ginger and garlic: Ginger and garlic provide a unique aroma to dishes, adding taste and freshness.
Cooking wine and aged vinegar: cooking wine removes the fishy smell and enhances the freshness, while aged vinegar provides sourness and enhances the aroma and taste of dishes.
Light soy sauce, salt, sugar, dark soy sauce: these seasonings combine to create a fishy sauce that adds flavor and color to the dish
Water starch, starch: Water starch is used to thicken dishes to increase the thickness and taste of dishes.
Chopped chili peppers and fermented bean paste: Chopped chili peppers and fermented bean paste provide spicy and umami flavor to the dishes, adding to the flavor of the dishes.
Substitutes:
Chopped chili peppers: You can use chili sauce, chili powder or chili oil instead .
Bean paste: can be replaced with sweet noodle sauce, chili sauce or fermented black bean sauce .
Winter bamboo shoots : can be replaced by bamboo shoots or coprinus comatus.
Tips for Success
First of all, the selection of ingredients is the key. Choose tenderloin pork, which is tender and best suited for shredded stir-frying. When slicing, remember to cut along the grain of the shredded meat, so that the shredded meat will not break easily and taste better.
Next, marinate the shredded pork. Marinate it with soy sauce, cooking wine, starch and a little salt for a while, so that the shredded pork can fully absorb the flavor of the seasoning, and the fried shredded pork will be more flavorful.
Then, it’s time to prepare the fish-flavored sauce. This is the soul of fish-flavored pork shreds! Mix sugar, vinegar, light soy sauce, dark soy sauce, starch and appropriate amount of water evenly. The proportion should be adjusted according to personal taste. The right balance of sourness and sweetness is the best.
When frying, the control of heat is also crucial. First, fry the shredded pork, stir-fry quickly over high heat until it changes color, then set aside. Then fry the side dishes, such as black fungus, shredded carrots, shredded green peppers, etc., until they are cooked, add the shredded pork and the prepared fish sauce, stir-fry quickly and evenly before serving.
By the way, there is another little trick I want to tell you. When frying fish-flavored pork shreds, you can add some bean paste in moderation, which will make the fish flavor more intense and the taste more layered.
INGREDIENTS
Main Ingredients
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·300g Pork tenderloin
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·100g carrot
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·50g Black Fungus
Accessories
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·1 Egg white
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·100g Winter Bamboo Shoots
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·50g Green pepper
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·10g ginger
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·10g garlic
Seasonings
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·7g Salt
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·10ml Cooking wine
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·2g pepper
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·4g water starch
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·15g starch
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·15ml oil
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·30ml Vinegar
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·15ml Cooking wine
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·25ml Light Soy Sauce
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·45g sugar
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·15ml Old soy sauce
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·20g Chop the chili peppers
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·30g Bean paste
COOKING STEP
Step 1
arinate the shredded pork: cut the pork tenderloin into thin strips, add 5g salt, 1 egg white, 10ml cooking wine, 2g pepper powder, mix well with your hands, then add water starch and appropriate amount of oil, and marinate for 10 minutes.
Step 2
Prepare the side dishes: shred the winter bamboo shoots, carrots, black fungus, green peppers, ginger, and garlic. Cut the side dishes evenly to facilitate subsequent stir-frying.
Step 3
Prepare the sauce: mix 30ml aged vinegar, 15ml cooking wine, 25ml light soy sauce, 2g salt, 45g sugar, 15ml dark soy sauce, appropriate amount of water and 15g starch in a bowl, stir well and set aside.
Step 4
Blanch the winter bamboo shoots: add water to a pot and bring to a boil, add the winter bamboo shoots and blanch them, remove and set aside.
Step 5
Stir-fry the shredded pork: Pour oil into the pan, add the marinated shredded pork after the oil is hot and stir-fry. After the shredded pork changes color, remove it and set aside. The fried shredded pork is tender and delicious.
Step 6
Stir-fry the side dishes: Pour some more oil into the pan, first add the winter bamboo shoots, black fungus, and shredded carrots and stir-fry, then add shredded green peppers, stir-fry evenly and serve, place in the bowl with shredded meat and set aside.
Step 7
Mix and stir-fry until served: put oil in a pan, sauté the minced garlic, then add the chopped chili pepper and bean paste to make red oil, pour the shredded meat and vegetables into the pan and stir-fry, finally pour in the sauce, stir-fry evenly and serve.
Serving Suggestions
Recommended pairing:
Staple food:
Rice: Fish-flavored pork shreds and rice are a perfect match! Cover the steaming hot rice with the fish-flavored pork shreds and scoop a spoonful of it. The shredded pork and vegetables are wrapped in the rich fish-flavored sauce and blended with the rice. Every grain of rice is soaked in the fresh, sweet, sour and spicy flavors, which is super delicious.
Noodles: No matter whether they are thin noodles or wide noodles, add fish-flavored shredded pork after cooking, and then drizzle a little noodle soup on them. The noodles absorb the rich flavor of the fish-flavored sauce, and the tenderness of the shredded pork and the crispness of the side dishes make the taste richer and unique.
Side dishes:
Cold cucumber salad: The refreshing cold cucumber salad can alleviate the greasy feeling of the fish-flavored pork shreds. The crispness of the cucumber and the mellowness of the fish-flavored pork shreds form a sharp contrast, one cold and one hot, one light and one strong, bringing a wonderful experience of freshness and richness to the mouth.
Sugar-mixed tomatoes: The sweet and sour juicy tomatoes can neutralize the strong taste of fish-flavored shredded pork. After tasting the complex flavor of fish-flavored shredded pork, eating a piece of sugar-mixed tomatoes can soothe the taste buds and make the whole dining process more pleasant.
Serving Suggestions:
It is best to eat fish-flavored shredded pork while hot. The taste of the fish-flavored sauce is more intense when it is steaming hot, and it can fully show the characteristics of salty, sweet, sour, spicy, fresh and fragrant, and the taste of various ingredients is also better.
Fish-flavored shredded pork has a strong taste and contains a certain amount of sugar and salt. It is recommended to eat it in moderation to avoid excessive intake of sugar and salt. If you have special dietary needs, such as those who control sugar, oil, or salt, you can adjust the amount of consumption according to your own situation.
FAQs:
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