Name: Chongqing Yuxiang Pork Shreds
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 a catty Front leg meat; Some Pickled peppers; Some Bubble ginger; A little very light blue; 1/2 head garlic; 1/2 tablespoon Cobbler Douban; a little salt; a little Chicken Essence; 1 tablespoon Cooking Wine; Some starch

Chongqing Yuxiang Pork Shreds

by Braised Pufferfish with Millet

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

When I was in Chongqing, Yuxiang Pork was my favorite. Now since I came to Nanjing to go to school, I have never ordered the outside Yuxiang Pork because it is really not delicious! The Chengdu version is eaten in all areas of the country, bamboo shoots, black fungus, potato shreds... I really don’t get used to it! My boyfriend didn’t like fish-flavored shredded pork, but I made a Chongqing version for him, and asked to eat fish-flavored shredded pork every day for a week, so you can also try it. Flavor

Chongqing Yuxiang Pork Shreds

1. Shred the foreleg meat, wash it, add cobbler's watercress, cooking wine, starch, and mix well

2. Cut the green onions into chopped green onions (as long as they are white and not green onion leaves, if you feel it is a pity, you can make a scrambled egg with scallions, another dish), mince pickled ginger, pickled pepper and garlic

3. Make the seasoning, sugar and vinegar according to the ratio of 1:1, and then add a little light soy sauce

4. Add a little oil to the pot, heat up, add the shredded pork, the shredded pork will change color and remove

5. Add a little oil, heat up, pour in the prepared green onion, ginger, garlic and pickled peppers, fry until fragrant, pour in the seasoning prepared in 3, fry until fragrant, then pour in the fried shredded pork, mix well, taste the saltiness, According to the saltiness, add salt and chicken essence (friends who eat spicy food can add sea pepper noodles), turn off the heat and start the pot

Tips:
Basically, you don’t need salt, because the cobbler watercress and the soaked ginger cape are both salty; the shredded pork should not be fried for too long, it can be cut off, or it will become old; the leftover seasoning can be fried with rice or noodles. Swing!