Recipe (10): Fish-Flavored Shredded Pork
This is a famous Sichuan Chinese dish. It originated in early last century. There is a story behind, and I feel this story is real. There was a family in Sichuan province early last century, and the family really liked eating fish. So, they cooked fish in a refined way. One day, some ingredients were left after fish was eaten up. The housewife tried not to waste them, then she used those ingredients to make a pork dish, which turned out to be very attractive, and to be popular quickly.
There are different ways to make it, but they are all alike with minor differences. For example, some people use carrot and black fungus as side ingredients, while some others use dried slices of tender bamboo shoots, or sweet pepper green and black fungus. The point lies in preparation more than cook.
- 150 g pork fillet, shredded
- 1 carrot or 2 sweet pepper green, shredded
- matched amount soaked black fungi, shredded
- matched amount onion green
- matched amount ginger and garlic, sliced
- a little salt
- a little cooking wine
- one tsp cornstarch
- two tsps oyster oil
- one tsp light soy sauce
- one tsp vinegar
- one tsp white sugar
- one tsp bean paste
- one tsp dried red pepper hot powder
- add salt, cooking wine, and cornstarch in shredded meat to marinate 10 minutes
- prepare flavory sauce: mix evenly oyster oil, light soy sauce, vinegar, sugar and bean paste together
- put onion green, ginger and garlic in a heated pan with cooking oil, and stir fry to smell coming out, then add meat in, stir frying
- when the meat becomes white, add in the flavory sauce, and stir fry to make it even
- add in carrot or sweet pepper green and black fungi. With a little water addition, stir fry until the sauce down to a rich stock and wrap evenly around the meat and the side vegetables
Fish-Flavored Shredded Pork
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