What is the secret to making fish-flavored pork shreds? What should you pay attention to when making fish-flavored pork shreds?

Food is a lifestyle that every household likes to try. Nowadays, people pay more attention to personal diet and health. Therefore, many friends like to do it themselves to study the soulful dishes in the food world, such as the most famous and delicious Sichuan dish, fish-flavored pork shreds. In order to make it as delicious and colorful as a chef, you actually need to pay attention to the method. Today, Encyclopedia will show you the tricks of making fish-flavored pork shreds and the sauce ratio of fish-flavored pork shreds 12345.

Contents of this article

1. Tips for making fish-flavored pork shreds

2. The ratio of fish-flavored pork sauce is 12345

3. What should I pay attention to when making fish-flavored pork shreds?

Tips for making fish-flavored pork shreds

1. Marinate and stir-fry the shredded pork: Marinate the shredded pork in advance and stir-fry quickly over high heat to ensure that the pork is smooth and tender.

2. Choice of side dishes: The side dishes usually used for fish-flavored shredded pork are winter bamboo shoots, black fungus, green peppers (or sharp peppers), and carrots. Generally speaking, winter bamboo shoots are indispensable, and the others are optional.

3. Choice of pickled peppers: The peppers used for making fish-flavored pork shreds are Sichuan pickled peppers. If you can't buy them, you can use chopped peppers instead. The pickling methods of pickled peppers and chopped peppers should be similar, but there are still differences, and the choice of peppers is also different. From the color point of view, pickled peppers can produce red oil, and the dishes are a little red, while chopped peppers will not be colored, and the taste is also a little different. I have also fried fish-flavored pork shreds with chopped peppers, and the taste is similar, but still a little different~ Only the taste of real Sichuan pickled peppers is the most authentic.

4. Preparation of fish-flavored sauce: The taste of fish-flavored pork shreds is right. In addition to the choice of pickled peppers, the preparation of fish-flavored sauce is also important. Generally, the ratio of sugar to vinegar is 3:1, which can be slightly increased or decreased according to personal taste.

Fish-flavored pork shreds sauce ratio 12345

The 12345 ratio of fish-flavored pork shreds refers to the use of cooking wine, soy sauce, sugar, vinegar, and water in a ratio of 1:2:3:4:5 to make the sauce for fish-flavored pork shreds. For example, it is one spoon of cooking wine, two spoons of soy sauce, three spoons of sugar, four spoons of vinegar, and five spoons of water.

Prepare ingredients: pork, carrots, fungus, green peppers, and cut them into thin strips first.

When the pan is hot, add oil and pork and stir-fry until cooked, set aside. Add all the shredded vegetables and stir-fry until cooked.

Put the pork, shredded vegetables and sauce into the pan and stir-fry evenly.

What should I pay attention to when making fish-flavored pork shreds?

1. Tenderloin is the first choice, as it tastes fresh and tender. Finely chop the pickled pepper before adding it to the pan, so that bright red oil can be produced.

2. Stir-fry the shredded pork with fish flavor over high heat and quickly. The fire should be big enough and the wok should be full of steam.

3. Fish-flavored pork shreds require "oil but no soup". The proportion of the fish-flavored sauce must be well-controlled. Chop the ginger and garlic, and fry them with pickled peppers until crispy and fragrant, bringing out the spicy flavor, but at the same time, it does not taste spicy when eaten.