Yuxiang Pork

Name: Yuxiang Pork
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Bamboo shoots; 5g Black Fungus; 100g Lean meat; 30g Carrot (red); 2 spoons Doubanjiang; 3 pcs chili; 15g Vinegar; 10g granulated sugar; 2 pcs shallot; 3g salt; 2g Chicken Essence; 10g Cooking oil

by Acacia

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

"Yuxiang" is homonymous with "Yuxiang", another way is "Yuxiang shredded pork". For the Sichuan cuisine of Yuxiang series, the most important supplement is 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

Today I would like to recommend the fish-flavored shredded pork with no "fish" in this dish

Yuxiang Pork

1. Submit the fungus to soak for 3 hours, cook bamboo shoots, lean meat, shredded carrots, and chopped green onions

2. Pack the shredded pork, add starch, light soy sauce, a small amount of oil, salt and marinate for half an hour

3. Mix the vinegar with sugar and light soy sauce into a juice, add green onions and set aside

4. Heat in a pan, pour in oil and cook until 80% hot, add the marinated pork, fry until the color changes, add bean paste, chili and stir fry

5. Then add the chopped lettuce, black fungus, and carrots and stir-fry, finally add the mixed juice, add salt and monosodium glutamate and stir-fry for one minute