Sichuan Yuxiang Pork Shreds
1.
Peel and shred the water chestnut and carrot, wash and shred pork, add cornstarch and cooking wine, mix well, soak the black fungus in water, wash and shred
2.
Prepare the seasoning, chopped green onion, water starch, tempeh, sugar and vinegar, mix well, add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce to the chopped peppers, and mix well with 2 tablespoons of water
3.
Heat the pan and pour the oil
4.
Add pork in warm oil and stir-fry to change color and pick up
5.
Then pour the chopped pepper sauce to burst the fragrance
6.
Pour in the three strands and stir fry for a fragrant
7.
Shredded pork back to the pot and stir-fry evenly
8.
Add boiling water and boil until the ingredients are combined
9.
Pour in spoon of juice
10.
Pour the sweet and sour sauce
11.
Thicken the starch with water and turn off the heat
12.
Put it into a bowl and sprinkle with chopped green onion and serve
Tips:
1. The pork shreds must be smashed first so that the taste will be fresh and tender
2. The taste of each family is different, adjust by yourself
3. The sweet and sour sauce will taste better when added last
