Why do many people like the dish "Fish-flavored shredded pork"?

Fish-flavored shredded pork is a classic home-cooked dish in Sichuan cuisine and one of the representative dishes of Sichuan cuisine. Seemingly simple, it is actually elegant, which can be said to be a blend of Sichuan cuisine. Almost all Sichuan cuisine restaurants recruit chefs to take the examination of fish-flavored shredded pork. The late Shi Zhengliang, a famous master of Sichuan cuisine, once said: Fish-flavored shredded pork is only found in Sichuan cuisine. It's easier to learn than to master, and I may not be able to cook well myself. Indeed, the seemingly simple fried shredded pork is very particular about the temperature, seasoning and ingredients.

The chef wrote an article a while ago, detailing the cause and effect of why the fish-flavored shredded pork is not authentic now. Interested friends can go and have a look. One of the important reasons mentioned in this paper is that not many people have made fish pickled peppers, an important seasoning for making fish-flavored shredded pork. At present, the fish-flavored shredded pork fried in Sichuan cuisine restaurant is almost cooked with common pickled peppers, sugar and vinegar. Although it can also be made into dishes, it is really a pity for some gourmets to lack that charm.

Regarding the method of making fish and pickled peppers, interested friends can go directly into the chef's space and check out this article published before, which contains detailed pickling methods. Today, here, chefs share the traditional practice of fish-flavored shredded pork, hoping to help those in need. Fish-flavored shredded pork preparation materials: pork tenderloin, carrots, green bamboo shoots, black fungus and eggs. Seasoning: fish pickled pepper, pickled ginger, ginger, garlic, chives, sugar, vinegar, salt, chicken essence and raw flour. Preparation: Pork tenderloin is cut into silk with uniform size, added with salt, cooking wine, raw flour and egg essence, and marinated at about 65,438. Shred carrots and green bamboo shoots for later use; Shred Auricularia auricula for later use;

Mix a small bowl of gouache, add sugar, vinegar, salt and chicken essence and mix well for later use; Fish soaked in pepper, soaked in ginger, and chopped for later use; Shred ginger with a knife, chop garlic and foam, and cut onion into chopped green onion; Hot pot, wide oil, slide the shredded pork until it turns white, then take out and control the oil; Leave a little base oil in the pot, add shredded ginger, garlic foam and pickled pepper foam, stir-fry over low heat, stir-fry the fragrance and stir-fry the red oil; Turn to high heat, stir-fry the prepared shredded carrots, shredded green bamboo shoots and shredded auricularia quickly until they are broken, return the shredded pork to the pot, bring the cooking wine to a boil, stir-fry slightly and evenly, pour the prepared fish-flavored sauce into the pot, stir-fry evenly, and collect the juice.

Sprinkle with chopped green onion and serve delicious.