Yuxiang Pork

Name: Yuxiang Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Pork tenderloin; 1 Winter bamboo shoots; 1 small root carrot; 4s Black Fungus; 1 teaspoon salt; 3 teaspoons Soy sauce; 4 teaspoons Vinegar; 4 teaspoons granulated sugar; 1 teaspoon starch; 5 teaspoons water; Some Cooking Wine; More than half garlic; 1 piece ginger; 2 pieces shallot; Some Vegetable oil; 2 spoons Pixian Doubanjiang

by Daimaru

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Yuxiang shredded pork is a common Sichuan dish. As an authentic Chengdu native, Daimaru is very fond of fish-flavored dishes. Although it has a fish scent, it is not cooked with fish, but cooked with various condiments. Yuxiang is one of the main traditional flavors of Sichuan cuisine. It is derived from the Sichuan folk method of cooking fish seasoning. Now this cooking method has been used to make shredded pork and eggplant. The name Yuxiang pork shreds was named by the chef of Chiang Kai-shek during the Anti-Japanese War, and it has been passed down to this day.

Yuxiang Pork

1. Cut pork tenderloin into shreds, soak in cold water until soaked in bleeding water, and at the same time soak the black fungus in warm water

2. The shredded pork is marinated for half an hour with cooking wine, starch, salt, and a small amount of vegetable oil

3. Carrots, bamboo shoots, black fungus, shredded and set aside

4. Mix fish-flavored sauce: mince ginger, onion and garlic, add 1 tablespoon of salt, 1 tablespoon of starch, 3 tablespoons of soy sauce, 4 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of water and mix thoroughly

5. Pour the hot oil into the shredded pork and stir-fry until the shredded pork turns white

6. Turn to medium heat, add Pixian bean paste and stir fry for red oil

7. Pour in carrots, bamboo shoots, black fungus and stir fry until cooked

8. Pour in the prepared fish-flavored sauce, stir-fry evenly in about a minute, and then it will be out

Tips:
1. Add a small amount of vegetable oil when marinating shredded pork to prevent sticking;
2. Fish-flavored sauce, ginger, onion, and garlic can be more, just in equal proportions.