Yuxiang Pork

Name: Yuxiang Pork
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Pork tenderloin; 100g Bamboo shoots; Some Black Fungus

by A clear food world for birds of paradise

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

1 tablespoon of Yuxiang Sichuan sauce. The temperature in Wuhan finally dropped this week, so happy! Birds' favorite September and October are coming, haha! September and October are the months when the bird is planning to travel. I plan to visit the southern hemisphere. The itinerary has been booked. It is all LG's worry. It's really hard for him. Now I will make some more meticulous arrangements, and then I will wait with peace of mind. The itinerary is here. The classic Sichuan dish of fish-flavored pork shreds has never appeared in the bird's blog. In fact, this dish is something that birds like to eat very much. It is a very appetizing dish with four flavors of salty and spicy, sweet and sour. It is quite enjoyable!

Ingredients

Yuxiang Pork

1. Fungus swells with blisters

2. Remove the hard stalks and wash the fungus, then cut into silk, and cut the bamboo shoots into silk

3. Cut ginger and garlic into fine pieces, cut shallots into sections, pickled red pepper and cut into fine pieces

4. Combine Ingredient A (1.5 tablespoons of vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of cooking wine, 1-2 tablespoons of broth or water, 2 tablespoons of water starch, a small amount of salt, chicken essence .) into a small bowl to make a bowl of juice

5. Cut the pork into shreds, add ingredient B (1/2 teaspoon of salt, 1 teaspoon of oil, 1 teaspoon of cooking wine, 1 tablespoon of water starch.) Marinate for a while

6. Put the vegetable oil in the pot and heat it up, then divide the shredded pork into the pot and cut it out.

7. Put the pork into the pot, fry fragrant ginger, garlic, red pepper diced and half of the green onion

8. Add fungus shreds and bamboo shoots and stir fry for 1-2 minutes

9. Add the shredded pork, the sauce of ingredient A and the fish fragrant Sichuan sauce and stir fry for about half a minute, and finally sprinkle in the remaining scallions.