Yuxiang Pork
1.
Shred the carrots, wash the green peppers, remove the stalks, and shred the fungus.
2.
Wash the lean meat, shred, and marinate with salt, pepper, cooking wine, egg white, and starch for 10 minutes.
3.
A spoonful of bean paste, mince scallion, ginger and garlic.
4.
Take a small bowl and mix it with sugar, balsamic vinegar, cooking wine, salt, soy sauce, a small amount of water, and water starch into a glutinous juice. Because Doubanjiang is very salty, don't add salt if you don't have a heavy mouth!
5.
Pour the oil in the pan, scatter the mashed meat in the pan, fry until the shredded pork turns white, and move it to the plate for later use!
6.
Put a little oil in the original pot. If it is not easy to stir-fry carrots twice, then pick them aside, add the bean paste and fry them until fragrant and red oil!
7.
Fry the green onion, ginger, garlic and other ingredients together!
8.
Add the shredded pork and stir fry evenly!
9.
In the last step, pour in the mixed small bowl of juice and stir-fry evenly, out of the pan!
10.
The fish-flavored shredded pork is complete (^ω^)
Tips:
The shredded pork for this dish must be cut vertically and cut along the lines of the meat. The shredded pork is more beautiful after it is cut.
There are also many children's shoes asking about precise sauces: I add ingredients based on feeling when I cook. For this reason, I bought a kitchen and weighed it:
20 grams of sugar, 20 grams of rice vinegar, 15 grams of cooking wine, 15 grams of soy sauce, 20 grams of bean paste, 10 grams of water starch, and 20 grams of water. The meat is more than half a catty, and the ingredients are basically sharp on the plate. If the amount of the main ingredient is not large, then the seasoning needs to be reduced. Do not change the level! (The above is the correction after 20 days of making the recipe) for reference!!!
