Meat
shredded
stir-fry
some towards dry-fried
some towards the sweet sauce
while others follow the onion, ginger and garlic
towards the fish aroma
That’s the aroma of pickled chili
At the smoothness of the shredded meat
Meet
Stirring the tongue
Between sweet and sour
Full of taste
finely shredded, remove tendon loops, skin, bone, with clear sauce, wine Yu piece of time, boil up with vegetable oil, after the white smoke becomes green smoke, under the meat fried well, do not stop, add steam powder, a drop of vinegar, a pinch of sugar, white onion, leek garlic and so on; only half a catty fried, high fire, no water. Another method: after soaking in oil, simmer slightly with sauce and water with wine, start the pot red, add leeks especially fragrant. — “Suiyuan Food List – Special Livestock List
I remember in the 1960s and 1970s, if you could stir-fry a plate of shredded meat, your family was definitely considered to be more sophisticated and wealthy. At that time, with the supply certificate to buy a catty of pork in January, usually used to cut into slices of meat, and then stir-fried with a large pile of vegetables into a large plate full of backpot meat on the table, a large family can just eat a meat taste. It seems that by the late 1970s and early 1980s, shredded meat stir-fry gradually entered the average urban household, starting with shredded meat stir-fry with squash, shredded meat stir-fry with green peppers, shredded meat stir-fry with celery and so on. At that time, it was thought that shredded meat was more advanced than shredded meat and it was more drinkable.
Those years I ate the best shredded meat, is a fat master fried shredded pork sauce when I was in college, 40 cents a vegetable ticket. When the queue to play rice from a distance to see the window that a steaming pot of shredded pork sauce, while swallowing clear saliva while thinking: when I have money to play a fucking ten copies to enjoy! More than thirty years later, I still can’t forget the wonderful sensation of the fatty sauce with a hint of white onion and white rice stuffing my mouth with a big mouthful of rice. Many years later I learned that Chef Fatty’s shredded pork in sauce is actually a traditional Sichuan cuisine dish “fried shredded pork in sauce”, characterized by shredded pork in sauce brown, eaten with shredded scallions, entrance Tender, the sauce flavor is thick, the very next meal. But nowadays, when I stir-fry this dish, I add a little bit of fatty shredded meat to the lean shredded meat, so that it feels more tender and moist.
The real difficulty in stir-frying shredded meat at home is actually shredding the meat first. Chefs in restaurants usually slice the meat first, and then shred it. What my mother taught me back then was to slice a piece of meat evenly, but without cutting each slice (thinly connected at the bottom), and then shred the meat in a stepwise fashion. This is a good way to shred meat at home as it is fast and avoids hurting your hands with a slicing knife. In fact, shredded meat stir-fry shredding is a bit delicate. Take Sichuan cuisine, fried sauce shredded pork, shredded fish and meat, etc. generally cut into two thick shredded (more commonly used a specification, about one minute thick, about three inches long, require evenly cut, not even knife), dry-fried shredded pork, etc. generally cut into thick shredded (about one minute five thick, about two inches long). And Mr. Yuan only said fried shredded meat cut fine shreds.
Can not not mention is the king of Chinese shredded meat – shredded pork with fish. This representative dish of Sichuan cuisine, everyone seems to have eaten, but I can tell you here that the shredded pork with fish flavor you now eat, almost all of them are not authentic. Not to mention the inauthenticity of today’s pork, good pork should come from pigs that have been fenced for more than a year and raised on cooked grain feed. When frying, first of all, you should use mixed oil to fry (half lard and half vegetable oil), not salad oil and so on; secondly, you should use the red chili pepper soaked in the kimchi jar with carp (that’s what makes it “fish fragrant”). This is the important inference of the name of “fish aroma”); third, the ratio of sugar and vinegar should be 3:2 (three parts sugar, two parts vinegar); fourth, the amount of garlic, onion and ginger should be 3:2:1, so as to get the salty, sweet, spicy and slightly sour fish aroma. Of course, adding shredded cucumber and so on, it is more away from the spectrum of shredded pork with fish. Authentic shredded fish and pork, should add pea tips or yucca slices and shredded wood ear.
As far as I can deduce, the taste of “fish fragrance” must have entered Sichuan later from the Huaiyang (Lychee flavor) side. Because in the “Chengdu General Guide” published in 1909, which contains 1,328 Sichuan dishes, there is not a single fish-flavored dish. When the lychee flavor was placed on the pickled pepper and ginger, onion and garlic, fish flavor became a flavor type and formed a series of dishes, such as fish flavor eggplant, fish flavor potpourri, fish flavor vegetable moss, fish flavor silver cod, etc. This is the biggest contribution of Sichuan cuisine to Chinese cooking.
Not long ago, I went to Meizhou Dongpo to attend the opening ceremony of the first Chinese Sichuan Cuisine (Beijing) Food Culture Festival and the World Gourmet Sichuan Cuisine Taste Event, where I served a shredded pork with fish spices. Chinese culinary masters Zheng Xiusheng, Shi Zhengliang, Chong Zhanming, Sun Lixin, Qu Hao and Zheng Shaowu, who were at the same table with me, tasted it with chopsticks. The neighboring Sichuan master Zheng Shaowu whispered to me: when stir-frying shredded pork with fish, add some water and knead it into the shredded meat, the finished product will be more tender and cool; instead of loin, use fatty and lean front leg meat, the taste is more moist. The master of Sichuan cuisine Shi Zhengliang said to me in a private conversation: Although we are friends, I still say that today’s shredded pork with fish and Kung Pao chicken both lacked “fire” ah!
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