Name: Improved Yuxiang Pork Shredded
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pleurotus eryngii; 5s Black Fungus; 100g Tenderloin; 60g carrot; Some Hot pepper; Some shallot; Some oil; 1 tablespoon salt; Some Soy sauce; 2 tablespoons Sweet chili sauce; Some Cooking Wine; Some Potato starch; 1 tablespoon Vinegar; 2 tablespoons Sugar

Improved Yuxiang Pork Shredded

by Take it easy

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

If you want to eat it, just learn to make it. I changed the shredded bamboo shoots to Pleurotus eryngii, and it tastes good

Improved Yuxiang Pork Shredded

1. Cut the meat into shreds, add appropriate amount of salt, light soy sauce, cooking wine, starch, and marinate the meat. In a bowl, add appropriate amount of salt, light soy sauce, sugar, and vinegar, add appropriate amount of water, and mix thoroughly.

2. Shred the fungus, pleurotus eryngii, carrots, peppers, green onions, and set aside

3. Add oil, pass the meat over the oil, pick up and set aside

4. Add the oil, the scallions, and the scent, then the carrots, fungus, and eryngii mushrooms. Stir-fry, then add the sweet chili sauce, fry, then add the prepared soup, cover the pot and bring to a boil

5. After it is boiled, add the fried shredded pork, hot pepper, make it stuffy, then stir-fry, add a little water starch to thicken it, and it can be out of the pan.