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

Fish-flavored shredded pork is a relatively common Sichuan dish, and with continuous improvements, there are also endless new cooking methods. However, considering the need to maintain the traditional flavor of fish-flavored shredded pork, no matter how this dish is improved, one condiment is indispensable, and that is bean paste. So, what kind of bean paste should be used for fish-flavored shredded pork? Under normal circumstances, it is recommended that you use Pixian bean paste. Below I will share two methods of making fish-flavored shredded pork.

Dish preparation

Method 1

Ingredients: pork, black fungus, magnolia slices, onions, garlic, ginger, pickled peppers, broth (or water).

Production:

1. Cut the soaked black fungus into shreds, magnolia slices (optional), lean pork into shreds, scallions, ginger and garlic into small pieces, and pickled pepper into small pieces;

2. Marinate the shredded pork with a little salt and starch for five to ten minutes, and mix starch, salt, sugar, vinegar, soy sauce, and broth (or water) into sauce;

3. Heat the pan with cold oil, and when the oil is warm, add the shredded pork and stir-fry quickly;

4. After the shredded pork is stir-fried until it turns white, quickly add ginger, minced garlic, and pickled pepper;

5. When the aroma comes out and the dish turns red, add the chopped green onion, fungus, pea tips and magnolia slices and stir-fry evenly;

6. Add the starch sauce and remove from the heat.

Method 2

Ingredients: pork tenderloin, bamboo shoots, black fungus, pepper, cooking wine, garlic, ginger, green onions, bean paste, soy sauce, starch, eggs, peppercorns, chili

Pepper, water, salt, sugar.

Production:

1. Cut the pork loin into strips and marinate with salt, cooking wine, egg white and starch;

2. Cut the bamboo shoots into strips, mince the ginger and garlic and set aside;

3. Chop ginger, garlic, green onion, dried chili pepper and dried pepper separately and set aside;

4. Add rice vinegar, sugar, soy sauce, starch and salt to the minced ginger and garlic;

5. Stir-fry the prepared onion, ginger, garlic, dried chili peppers and dried Sichuan peppercorns in a pan. After the aroma comes out, pour in the fermented soybeans over low heat and stir-fry until the oil turns red.

6. Add the shredded pork and stir-fry until the shredded pork changes color completely;

7. After the shredded pork changes color, add the bamboo shoots and black fungus, stir-fry slightly to make the seasoning even;

8. Pour in the fish sauce, cook over high heat until the sauce thickens and quickly stir the pan to coat every dish with the sauce;

9. When the sauce is reduced, add a little sesame oil and remove from the heat.