Yuxiang Pork
by BabyRen
Favorite
Difficulty
Easy
Time
30m
Serving
3
Fish deer shredded pork (English name: Fish deer) is a special traditional dish named after the fish flavor. Legend has it that the inspiration comes from the old dish, pickled pork shreds, and it was created by Sichuan chefs during the Republic of China.
The main ingredients are pork and black fungus, and the auxiliary ingredients vary depending on the method, but most of them are carrots, bamboo shoots, and peppers. The pork is sliced and fried with 30% fat and 70% lean. The texture of the shredded pork is fresh and tender.
The color of the dish is ruddy, the meat is tender, the quality is fresh, and the fish flavor is rich. Its fish fragrance does not come from fish, but is made from soaked red pepper, green onion, ginger, garlic, sugar, salt, soy sauce and other condiments.
"Yuxiang" is homonymous with "Yuxiang", another way of saying is "Yuxiang shredded pork". The main ingredient of the Yuxiang series of Sichuan dishes is Sichuan spicy bean paste. The main ingredient is cooked with Sichuan spicy bean paste and other seasonings. The flavor is thick and long, the aftertaste is lingering, and the aftertaste is endless, so it is called the aftertaste
The main ingredients are pork and black fungus, and the auxiliary ingredients vary depending on the method, but most of them are carrots, bamboo shoots, and peppers. The pork is sliced and fried with 30% fat and 70% lean. The texture of the shredded pork is fresh and tender.
The color of the dish is ruddy, the meat is tender, the quality is fresh, and the fish flavor is rich. Its fish fragrance does not come from fish, but is made from soaked red pepper, green onion, ginger, garlic, sugar, salt, soy sauce and other condiments.
"Yuxiang" is homonymous with "Yuxiang", another way of saying is "Yuxiang shredded pork". The main ingredient of the Yuxiang series of Sichuan dishes is Sichuan spicy bean paste. The main ingredient is cooked with Sichuan spicy bean paste and other seasonings. The flavor is thick and long, the aftertaste is lingering, and the aftertaste is endless, so it is called the aftertaste
