Yuxiang Pork

Name: Yuxiang Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork tenderloin; 200g Winter bamboo shoots; 60g Fungus (water hair); 60g carrot; 5g garlic; 5g Chop peppers; 5g Pixian Doubanjiang; 1g salt; 1g Chicken Essence; 2 tablespoons Soy sauce; 4 tablespoons Vinegar; 3 tablespoons Sugar; 2 tablespoons corn starch; A few drops sesame oil; 1/2 Egg white; 1 tablespoon Cooking Wine; 30ml Cooking oil

by Le Yo Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

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Fish-flavored shredded pork, classic Sichuan cuisine. It is named after the taste of fish. The meat is soft and tender, the ingredients are crisp and refreshing, and the taste is both sweet and sour. It is a well-known appetizer.

Yuxiang Pork

1. Prepare the ingredients

2. Shred pork, winter bamboo shoots, carrots and fungus, mince garlic and set aside

3. Marinate the pork with egg white, cooking wine and starch for ten minutes

4. After the water is boiled, put the winter bamboo shoots in it, blanch for a few minutes, and then set aside for later use

5. Take a clean small bowl, then put in the appropriate amount of cornstarch, sugar, chicken essence, light soy sauce, salt, vinegar in turn, then pour in half a bowl of water, and make a bowl of juice for later use

6. Add an appropriate amount of oil to the pot. After the oil is hot, put the shredded pork into the pot. Stir-fry until the shredded pork is whitish, ready to serve

7. Leave an appropriate amount of base oil in the pot, after the oil is hot, add a little bean paste, chopped pepper, and minced garlic and fry to get a fragrance

8. Put the shredded pork and winter bamboo shoots into the pot in turn, stir-fry evenly

9. Put the fungus in the pot and stir-fry evenly

10. Put the carrot shreds in the pot and stir-fry evenly

11. Pour the bowl of juice into the pot, bring to a boil, stir and stir evenly. Then turn off the heat and drizzle a little sesame oil to serve

Tips:
1. The reason for choosing tenderloin is that the tenderloin is more spicy. Before cutting the meat, put it in the refrigerator and freeze it for a while, which makes it easier to cut.
2. The amount of chili can be increased or decreased according to your own taste.
3. Doubanjiang has a salty taste. So be careful when putting salt.