【shredded Pork with Fish Flavor】

Name: 【shredded Pork with Fish Flavor】
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork tenderloin; Some carrot; Some Fungus; Some Hot pepper; Some Pixian Doubanjiang; Some shallot; Some Soy sauce; Some Cooking Wine; Some Sugar; Some Vinegar; Some starch; Some Vegetable oil; Some salt; Some ginger; Some garlic

by Eyebrow delicacy

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Yuxiang shredded pork is a common Sichuan dish. Yuxiang is one of the main traditional flavors of Sichuan cuisine. Because the dishes have a fish scent, the flavor is made of condiments. This method originated from the unique flavoring method of cooking fish in Sichuan folks, and it has been widely used in Sichuan-style cooked dishes.

The fish-flavored shredded pork has the characteristics of salty, sweet, sour and spicy, smooth and refreshing fungus, outstanding onion, ginger and garlic flavor, and the texture of the shredded pork is soft and tender. "

【shredded Pork with Fish Flavor】

1. Shred the tenderloin.

2. Shred the fungus, carrots, and peppers.

3. Marinate the shredded pork with salt, sugar, light soy sauce, dark soy sauce, cooking wine, pepper, starch, and vegetable oil for a while.

4. , Pixian Doubanjiang chopped; light soy sauce, cooking wine, white sugar, vinegar, cold water, starch and mix thoroughly to make a sweet and sour sauce; chopped green onion, ginger and garlic.

5. Heat a wok, add vegetable oil, add shredded pork and stir fry until the color changes.

6. Sheng out and spare.

7. Continue to add vegetable oil, add green onion, ginger, garlic and stir fry for a fragrance.

8. Add Pixian bean paste and stir fry until the red oil is obtained.

9. Add carrots and fungus, stir-fry for a few times, then add shredded pork.

10. Stir-fry evenly, add sharp pepper and stir-fry.

11. Finally, add the seasoning sauce and stir-fry evenly.

12. Finished picture

13. Finished picture

14. Finished picture

Tips:
1. Generally, the shredded pork with fish flavor seems to be put with winter bamboo shoots, but I will make it temporarily, and I will not put it if there is no.
2. The Pixian bean paste is very salty. I didn't add any additional salt to the seasoning sauce. If the mouth is heavy, you can add less.