Unbeaten Classic Homework-----yuxiang Shredded Pork

Name: Unbeaten Classic Homework-----yuxiang Shredded Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Tendon; Some Zizania; Some Black Fungus; Some green pepper; Some Red pepper; 1 tablespoon Pixian Douban Hot Sauce; a little Pickled peppers; 2 pieces Chives; 2, 3 pieces ginger; 3 pcs Garlic cloves; 1/2 teaspoon salt; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce; 1/2 tablespoon Sugar; 1/2 tablespoon Vinegar; 1.5 tablespoons corn starch; Some Water starch; Some Chicken Essence

by Poetic heart

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Yuxiang Pork-an unbeaten classic home-cooked dish, and one of my favorite dishes. I have been to gourmets for more than a year, but it hasn't been released yet.
Speaking of the extremely delicious fish-flavored pork shreds, I think many people like it. Although its methods are similar, but because of different combinations and different manual operations, the flavors also have their own merits. I don't know what the most authentic fish-flavored shredded pork is in the beginning, and I often change different ingredients every time I make it. I'm the "chef" myself, so I have to explore to improve the deliciousness. Therefore, what is recorded here is only the homely version of "Poetry Heart", not the "orthodox" version. In fact, I think that regardless of the "brand", deliciousness is the most important thing.
The fish-flavored shredded pork looks very troublesome from the finished dish, but in fact, as long as the ingredients are prepared first, it is very quick to make. "

Unbeaten Classic Homework-----yuxiang Shredded Pork

1. The main ingredient is big tendon meat. (You can also buy tenderloin)

Unbeaten Classic Homework-----yuxiang Shredded Pork recipe

2. Prepare the ingredients: Zizania white, black fungus, green pepper, red pepper, ginger, onion, garlic. Then prepare the Pixian bean curd sauce and pickled peppers. (I chopped the Pixian Douban Hot Sauce, and chopped it finely, so that the dish is more beautiful, and there will be no thick chili flakes wrapped in the shredded pork, and the pickled peppers should also be chopped)

3. Cut the lean meat into thin strips and put it in a large bowl. Add 1/2 teaspoon of salt and 1 tablespoon of cooking wine. Use chopsticks to gently pick and mix. Marinate for a while. (Don't grab it with your hands, use chopsticks to pick up from the bottom and mix well, so as not to break or shred the meat)

4. Cut the water chestnut, black fungus, green pepper, and red pepper into shreds separately (the size should be the same as the shredded meat as much as possible, so that the dish is more beautiful). Pour the light soy sauce, sugar, and vinegar into a small bowl and mix well.

5. Boil an appropriate amount of water in a pot, and then water the wild rice and black fungus until they are broken, and then drain the water slightly.

6. The side dishes are basically ready, add 1.5 tablespoons of cornstarch to the marinated shredded pork, and gently mix from bottom to top with chopsticks. (Before adding starch, loosen the meat in the bowl, because there was cooking wine just now, so the pork shreds on the upper and lower sides must be wet, and the loosening will be more even, so that the dry starch can be better coated)

7. Heat an appropriate amount of oil in a pot. When the oil is 60% hot, add the shredded pork and stir-fry until it discolors. Turn off the heat and remove it immediately. (In this step, I like to use chopsticks to gently scatter the shredded pork, so that the shredded pork is very complete, not broken or broken)

8. Heat the remaining oil in the pot, add the chopped minced ginger, minced garlic, and minced green onion to stir up the aroma.

9. Add pickled peppers and Pixian bean curd sauce and stir-fry with red oil.

10. Add the shredded pork that has changed color just now and stir evenly.

11. Next, add the broken rice white silk and black fungus silk, and add the just mixed juice, stir evenly.

12. Add the green and red pepper shreds and stir-fry evenly.

13. Finally, thicken the gorgon with a proper amount of water starch, turn off the heat and add a little chicken essence.

14. Very tasty shredded pork with fish flavour.

Tips:
Poetry heart phrase:

1: The shredded pork should be cut as thin and evenly as possible, and the shreds of the side dishes should also be cut as thick as the shredded pork, so that the finished dish looks well-proportioned and more beautiful.

2: The cut shredded pork is marinated first, and the bottom flavor is added, and the side dishes are just ready during the marinating process.

3: I added wild rice and black fungus, in order to reduce the subsequent frying time, so first blanch the water until it is cut off, so as to avoid the subsequent frying time is too long and affect the taste of the shredded pork.

4: The marinated meat should be mixed with an appropriate amount of dry starch before being put into the pot. In order to coat the starch more evenly, the marinated meat should be loosened first.

5: When frying, the shredded pork can be oiled until it changes color (because it will be put into the pot later), so that the shredded pork has a tender and smooth texture.

6: Both bean paste and pickled peppers have a salty taste, and light soy sauce also has a salty taste, so there is no need to add salt when frying, so as not to be too salty.