China cuisine flavored pork

The so-called "fish-flavored pork" is to do with fish in Sichuan sauce to homemade shredded pork, this dish is said to have occasionally. A certain period of a day, a cook at home left some women do see the fish sauce, hot pepper is mainly, Cong Jiangsuan something, feel pity, it used to shredded pork, the results of a food that tastes good husband , and later used this method to cook eggplant, eggs, and so on. Gradually spread, by the people among the public, will form a Sichuan cuisine, an important flavor type - "fish-flavored" type.
This is inadvertently makeshift, the result is a generation of classic achievements.


Ingredients: pork, bamboo shoots, carrots, black fungus

Flavoring: hot red pepper, sugar, soy sauce, water, starch, garlic, green onion, vinegar, ginger, salt, cooking wine, cooking oil

Abstract...Articles section  Production process:

1 Wash the pork, shredded; bamboo shoots to Piqie Si; carrots to Piqie Si; washed and shredded black fungus soaked hair back.

2, salt pork, water, starch and mix well.

3, with soy sauce, vinegar, sugar, water, starch, wine, salt and turned into the sauce.

4, oiled pan on the fire till the Liucheng hot, slipped down into the pork color Sheng out of standby.

5, the original pot stay in base oil down into the black mushrooms, carrots, bamboo shoots silk stir fry a while.

6, then add pork, ginger, garlic, hot red pepper until fragrant, cooked into the sauce, stir well.


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             Peter  Huang