What is the origin of fish-flavored pork shreds? What are the benefits of eating fish-flavored pork shreds?

Fish-flavored pork liver, fish-flavored pork shreds, fish-flavored eggplant and fish-flavored three shreds, etc. Because of the unique flavor of the dishes, they are deeply welcomed by people from all over the world. Among the dishes that go with rice, we are often impressed by the leader of Sichuan cuisine - fish-flavored pork shreds. The pork and black fungus in it provide protein and iron to the human body, and the nutritional value is particularly rich. Do you know how fish-flavored pork shreds came from? There is a beautiful little story behind it. Let's go to the Encyclopedia Knowledge Network to learn about it!

Contents of this article

1. The Origin of Fish-flavored Shredded Pork

2. Benefits of eating fish-flavored pork shreds

3. What kind of bean paste is used for fish-flavored shredded pork?

The Origin of Fish-flavored Shredded Pork

The origin of fish-flavored shredded pork. It is said that a long time ago there was a businessman's family in Sichuan. The family loved to eat fish and was very particular about seasoning, so when they cooked fish, they would add some onions, ginger, garlic, wine, vinegar, soy sauce and other seasonings to remove the fishy smell and enhance the flavor. One night, when the hostess of this family was cooking another dish, in order not to waste the ingredients, she put all the leftover ingredients from the last fish cooking into this dish. At that time, she thought that this dish might not taste very good, and it might be difficult to explain to the man in the family when he came back. While she was in a daze, her husband came home from business.

The husband didn't know whether he was hungry or felt that the dish was special, but he grabbed it with his hands and swallowed it before the meal started. Before a minute had passed, he couldn't wait to ask his wife what the dish was made of. When she was stuttering, she unexpectedly found that her husband praised the taste of the dish again and again. Seeing that she didn't answer, her husband asked again, "Why is it delicious? What is it made of?" Only then did his wife tell him everything. This dish is fried with the ingredients of roasted fish and other dishes, which makes it delicious, so it is named "Fried Fish with Fragrant Flavor".

Later, after several years of improvement by Sichuan people, this dish has been included in Sichuan recipes, such as fish-flavored pork liver, fish-flavored pork shreds, fish-flavored eggplant and fish-flavored three shreds, etc. Nowadays, this dish has a unique flavor and is popular among people from all over the country.

The benefits of eating fish-flavored pork shreds

Fish-flavored shredded pork is a traditional specialty dish, named after the fish flavor. It is said that it was inspired by the old dish pickled pepper shredded pork, which was created by a Sichuan chef during the Republic of China. The main ingredients are pork and black fungus, and the auxiliary ingredients vary depending on the cooking method. Pork is rich in protein and a variety of fatty acids, and provides heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia; it has the effects of nourishing the kidney and blood, nourishing yin and moistening dryness. The iron content in black fungus is rich, which has the effects of nourishing blood and keeping the skin rosy, and can prevent and treat iron deficiency anemia; it also contains vitamin K, which can reduce blood clots, prevent the occurrence of thrombosis, and prevent and treat atherosclerosis and coronary heart disease.

What kind of bean paste is used for fish-flavored pork shreds

Juancheng brand (produced in Pi County) bean paste and Linjiangsi brand (produced in Ziyang) bean paste are two representatives of Sichuan cuisine bean paste and should be considered top brands.

When making fish flavor, remember the mixing and proportion of sweet and sour sauce and pickled ginger and pepper! ! The bean paste is usually chopped finely when cooking, so that it is easy to color and the oil will be bright red! The taste of the bean paste you mentioned is because the bean paste is not cooked, that is, you did not fry it for enough time.