Yu-Shiang Shredded Pork

Yu-Shiang Shredded Pork

Introduction:

"Fish flavored shredded pork is the most common Sichuan dish. It has fish flavor, which is made of seasoning. This method originated from the unique method of cooking fish seasoning in Chongqing, Sichuan, and has been widely used in Sichuan cuisine. Fish flavored shredded meat has a long history. It was brought into the Central Plains by Liu Chan at the end of the three kingdoms after he came to Wei. After more than 2000 years of tempering, Chiang Kai Shek, who was in Chongqing during the Anti Japanese War, made his chefs add the food elements of his hometown in Zhejiang, and it was also a home dish for Sichuan people. It has become the taste type accepted by modern people, and the texture after cooking: the meat is soft and tender, and the ingredients are crisp and tender. The color is ruddy, red, white and black. It is a delicacy handed down from generation to generation. Yuxiang shredded pork was published in 1909 in Chengdu. There are 1328 kinds of Sichuan cuisine, but there is no Yuxiang cuisine. This is because Yuxiang shredded pork is improved from pickled pepper shredded pork. The name "fish flavored shredded meat" was improved by Chiang Kai Shek's cooks during the Anti Japanese War and has been handed down to this day

Production steps:

Cut the thick pork into 0.7 cm.

Step 2: add cooking wine

Step 3: add salt

Step 4: add starch

Step 5: mix well and set aside.

Step 6: mix sugar and vinegar evenly

Step 7: add soy sauce

Step 8: add the wet starch and put it in the same bowl to make the sauce.

Step 9: soak Auricularia auricula and set aside.

Step 10: cut winter bamboo shoots and Auricularia auricula into silk and put them on a plate

Step 11: cut hot pepper into sections for standby.

Step 12: wash onion, ginger and garlic and cut into shreds.

Step 13: put the oil in the pot and heat it to 50% hot oil

Step 14: pour in the shredded meat

Step 15: stir fry until the meat changes color

Step 16: add garlic slices and stir fry

Step 17: stir fry until well done

Step 18: add bamboo shoots and fungus

Step 19: stir well

Step 20: then cook in the sauce and turn it over a few times

Materials required:

Bamboo shoots: right amount

Auricularia auricula: right amount

Pork: 400g

Oil: right amount

Dry pepper: right amount

Cooking wine: moderate

Salt: right amount

Pickled pepper: right amount

Starch: right amount

Sugar: right amount

Vinegar: right amount

Garlic: right amount

Ginger: right amount

Note: 1, winter bamboo shoots can buy fresh-keeping packaging, as long as the white calcification of bamboo shoots can be washed, do not need blanching. It's good to use water bamboo instead of water bamboo. 2. Add some dry starch to soak dry Auricularia auricula to help clean the dirty matter on it. 3. Try to use pickled pepper or chopped pepper to make this dish. It's better not to use Pixian Douban sauce.

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: fish flavor