Yuxiang Pork
1.
Prepare pork loin, green peppers, and carrots; the outer skin of carrots is rich in minerals and carotene. If the outer skin is clean, try not to scrape it off to preserve nutrients.
2.
The tenderloin is half-thawed from the refrigerator, sliced with a knife, then shredded, put it into a bowl, put a little starch and cooking wine and mix well.
3.
Remove the stems and seeds of the green pepper, and cut into thin filaments; the carrots are sliced first, and then into the filaments; although the knife cutting is time-consuming and laborious, the taste will be better than that of a grater. You can decide whether to cut or wipe according to your knife skills.
4.
Pour a little oil in the wok. When the oil is warm, put the carrot shreds into the wok and stir-fry for 1 minute, so that the carrot shreds are evenly coated with oil, which is good for converting carotene into vitamin A that is good for eyes.
5.
Pour the green pepper shreds into the pot and stir-fry for a few times to change color; at this time, the carrot shreds and green pepper shreds have changed color and become slightly soft. Set aside.
6.
Pour a proper amount of oil into the same pot. Don’t wait for the oil to heat up. Pour the shredded pork and the chopped green onion into the pot at the same time. Use the tip of a spatula to quickly break up the shredded pork so that the shredded pork will not be lumped together, but one by one. Independent and distinct.
7.
While the shreds of pork are broken and the surface is discolored, scoop the hot bean paste into the pot; the bean paste is slightly spicy and very salty, so put the amount you like, and don't put too much soy sauce and salt in the back.
8.
Quickly mix the bean paste with the shredded pork evenly.
9.
Return the previously fried carrots and green peppers to the pan.
10.
After mixing for a few times, according to the taste, sprinkle a little salt, 1 tablespoon sugar, a little soy sauce, and pour an appropriate amount of rice vinegar along the side of the pot, quickly stir and fry evenly, and out of the pot.
11.
The fish-flavored shredded pork is fascinating, and you can eat 3 bowls of rice when you serve it!
Tips:
1. Pork tenderloin can be replaced with chicken breast or beef tenderloin as you like; if the knife is not very good, put the meat in the refrigerator and freeze it until there is a little bit of ice residue, but it can be formed but can be pinched. In the state, the slicing and cutting are very neat; the texture of the pork and beef should be cut off, so that it will not chew after being cooked; while the chicken breast should be cut along the texture of the meat, so that it will not be due to fiber after being fried. Too short and shattered.
2. Put a little starch and cooking wine in the shredded pork and stir well. The meat will be tender and not fishy when it is fried.
3. All the sweet, sour, salty and spicy seasonings are adjusted according to the taste you like; the vinegar should be put last, which not only has the vinegar fragrance, but also maintains the color and taste of all dishes. If it is put too early, the green pepper will change from green to green. Yellow, but also lost the vinegar aroma due to heat evaporation.
