Delicious Traditional Dish "yuxiang Pork"

Name: Delicious Traditional Dish "yuxiang Pork"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork shreds; 80g Winter bamboo shoots; 80g Water hair fungus silk; 25g Red pepper shreds; 25g Shredded pepper; 15g Chopped green onions; 5g ginger; 20g Minced garlic; 30g Homemade Chopped Chili; 30g Sichuan Pixian Hot Sauce; 10g Rice wine; 10g Soy sauce; 20g Balsamic vinegar; 25g Sugar; 2g salt; 2g Chicken noodles; 1g pepper; Some Water starch; 50g Cooking oil

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

There are many ways of "fish-flavored shredded pork" on the Internet, and I will not comment on its authenticity, as long as it is delicious. The flavour of fish is mainly derived from the reasonable combination of sweet and sour garlic and pickled peppers and Pixian hot sauce. When making, as long as several seasonings are well matched, the flavour of fish will naturally be very strong.
The "fish-flavored pork shreds" made today is a dish I often make at home. I feel that the taste of the call is okay, and I wrote a log for friends' reference. I usually fry this dish. I don’t use a lot of soy sauce. The color is lighter than those made by ordinary friends. What I want is a brighter color. In the past, ingredients such as colored peppers were never used, and sometimes a little carrot shreds were added to match the color. Recently, in order to improve the color combination, every time I make it, I put a little colored pepper shreds inside, which really adds a lot of color. The specific method is as follows;"

Delicious Traditional Dish "yuxiang Pork"

1. Pork shreds, winter bamboo shoots, water-fat fungus shreds, red pepper shreds, sharp pepper shreds, chopped green onion, minced ginger, minced garlic, homemade chopped pepper, Sichuan Pixian hot sauce, rice wine, soy sauce, balsamic vinegar, sugar, salt, chicken powder, Pepper, water starch, cooking oil.

Delicious Traditional Dish "yuxiang Pork" recipe

2. Put rice wine, salt, pepper, and a little chicken powder in the shredded pork and grab it with your hands.

3. Put in an appropriate amount of water starch and stir well. After catching the pork shreds, the water is slightly viscous, pour in a little salad oil and mix it for 10 minutes.

4. Blend the bowl of juice, put half of the minced garlic in the bowl, then add salt, pepper, chicken powder, sugar, soy sauce, balsamic vinegar, and rice wine. Basically, the ratio of soy sauce, vinegar, and white sugar is one two to three.

5. Add an appropriate amount of water, starch and water, and stir well.

6. Bring the water to a boil, blanch the winter bamboo shoots and fungus to remove the peculiar smell, then remove the water and set aside.

7. Heat up another frying spoon, put it under the cold oil and add the syrup to make the meat smooth and remove it for later use.

8. Heat up a frying spoon, add about 25 grams of cooking oil, pour in the chopped pepper and stir-fry to get the red oil, then add the Pixian hot sauce and the minced green onion and ginger to continue to stir-fry, stir fragrant and pour into a bowl of juice and stir well.

9. After the sauce is stir-fried, add bamboo shoots, fungus and colored peppers.

10. Add the smoothly cooked shredded pork.

11. Stir-fry evenly over high heat and it will be out of the pot. It only takes 5 minutes to make this dish.

12. After being out of the pan, the pallet can be served on the table.

Tips:
The characteristics of this dish: beautiful color, strong fish smell, salty and fresh, slightly sour, slightly sweet, slightly spicy, each has its own flavor, and it tastes like stewed fish.

Tips;

1. When the shredded pork is pulped, the amount of water starch should be appropriate, and the amount of water should be appropriate, and then it should be repeated with your hands to make the water fully eaten into the shredded pork, so that it will be fried. The shredded pork will be fresh and tender.

2. Put some cold oil after the pulp is ready. It is easy to break the pan when slipping the shredded pork. The method of slipping the shredded pork is to heat the pan with cold oil. Pour the cold oil into the pan and immediately add the shredded pork. Disperse so that the roots are refreshing and do not adhere to each other. When the shredded meat changes color, remove it immediately.

3. Blending the bowl of juice is for quick frying, and the proportion of seasoning used in the bowl of juice must be mastered in order to produce a strong fish flavor. Half of the minced garlic should be boiled with the minced green onion and ginger, and the other half of the minced garlic should be put in a bowl of juice, which will produce a good taste.