Yuxiang Pork

Name: Yuxiang Pork
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 240g Pork tenderloin; 50g Winter bamboo shoots; 5s Black Fungus

by Xiaoya

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Re-made the fish-flavored shredded pork which was my favorite in middle school. That was the year and month, and I missed the food that was too bad if I didn't eat it for a period of time. It's hard to be self-control for a while, I still remember which restaurant did the best at that time, and taste is a good tool for memory.

Ingredients

Yuxiang Pork

1. Wash the pork and cut into shreds. Stir the cut pork with water starch evenly to make it sizing

2. Wash and shred the water-fat winter bamboo shoots, soak the dried black fungus, and then cut into shreds, soak the red pepper and chop; mix the light soy sauce, salt, cooking wine, rice vinegar, and white sugar together and stir to form a sauce

3. Heat the oil in the pan, add the shredded pork quickly and loosen it, add the chopped green onion, minced ginger, minced garlic and soaked minced red pepper until it is fragrant

4. Put the shredded winter bamboo shoots and fungus into the stir-fry for a while, add the sauce and continue to stir-fry, and finally thicken the juice with an appropriate amount of water starch