Yuxiang Pork
1.
Soak the black fungus in warm water and wash it off
2.
Cut the pork tenderloin homeopathically into shreds, then use a little salt to pinch until it becomes sticky
3.
Stir 1 teaspoon of dried starch with a little water to make water starch, add it to the shredded pork and pinch it with your hands until all is absorbed
4.
Finally add 1 tablespoon of salad oil, mix well and marinate for later use
5.
After slicing winter bamboo shoots, put them in a pot of boiling water and cook for 2 minutes, then remove and cut into shreds; peel and shred carrots, and shred the soaked black fungus. Prepare the onion, ginger and garlic
6.
Mix 1 tablespoon of dried starch with 3 tablespoons of water to form water starch, mix (1 tablespoon of cooking wine, 2 tablespoons of vinegar, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 1 teaspoon of sesame oil, 5 tablespoons of water) into a sauce
7.
Heat the pan and release the oil. When the oil temperature is low, pour in the shredded pork and stir-fry until the surface of the shredded pork changes color.
8.
Stir-fry minced ginger and garlic with the remaining oil in the pan, stir-fry on low heat to create a fragrance, then pour in the chopped peppers and fry together to create a fragrance
9.
Pour shredded winter bamboo shoots, shredded carrots and black fungus, turn to high heat and stir fry for a while, then pour shredded pork
10.
Pour the sauce prepared in step 6 and stir fry for 1 minute
11.
Slowly pour in the water starch, stir-fry while pouring, until the soup has the consistency you want, turn off the heat
12.
Sprinkle with chopped green onion and serve
