Yuxiang Pork

Name: Yuxiang Pork
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Tenderloin; 2 pieces lettuce; 5g Black Fungus; Some oil; 4g salt; 35g Pickled peppers; 8g chopped green onion; 8g ginger; 5g Minced garlic; 6g Cooking Wine; 5g Fresh soy sauce; 5g Vinegar; 8g Sugar; 4g corn starch

by 1 coarse tea and light rice 1

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Fish-flavored shredded pork is a classic dish in Sichuan cuisine. It has a peculiar fish fragrance in its sweet and sour taste. It is both appetizing and serving, and has conquered the taste buds of many people.
I made this fish-flavored pork shredded today. Lettuce is used as the side dish. It tastes very clear and fragrant, and the taste is also very crisp. I can't bear to pour out the remaining soup at the end. It is very special when used in bibimbap. Delicious.

Yuxiang Pork

1. Prepare the ingredients: lettuce, tenderloin, pickled pepper

2. Shred the tenderloin, use 2 grams of salt, 3 grams of cooking wine, 3 grams of cornstarch, and then pour in a little water, stir evenly, and marinate for about 10 minutes

3. Mince pickled peppers, shred the fungus after soaking, peel and shred lettuce, marinate with a little salt for 15 minutes, squeeze out the moisture and set aside

4. Chopped green onion, minced ginger and garlic

5. Seasoning sauce: put 3 grams of cooking wine, 5 grams of fresh soy sauce, 5 grams of vinegar, 8 grams of sugar, 1 gram of cornstarch, and 10 grams of water into the bowl, mix well and set aside

6. Pour oil in the pan (a little more oil), heat the oil over medium heat, add the marinated pork, and fry until white

7. Pull the shredded pork aside, pour in pickled peppers and stir fry

8. Stir-fry the pickled peppers with red oil, add the chopped green onion, minced ginger and minced garlic and fry them for a fragrance, then mix the shredded pork and fry for a while

9. Pour the fungus wire and stir fry for a while

10. Add shredded lettuce and stir well

11. Add 2 grams of salt and stir fry for a while, then turn to low heat

12. Pour in the seasoning sauce and turn to high heat and stir fry for a while to collect the juice. When the sauce is thick in the pot, it will be out of the pot. After serving, it can be eaten. It is very appetizing.