Yuxiang Pork

Name: Yuxiang Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Pork tenderloin; 50g carrot; 50g Winter bamboo shoots; 50g Fungus (water hair); A Hot pepper; 3 teaspoons Sugar; 1 teaspoon salt; A teaspoon Pixian Doubanjiang; 2 teaspoons Vinegar; 1 teaspoon Soy sauce; 1 teaspoon Cooking Wine; 2 pieces shallot; 2 tablets ginger; 2 cloves garlic; 4 teaspoons Vegetable oil; 1 tablespoon ketchup

by Kong Linglang

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The fish-flavored shredded pork dish contains sweet, salty, sour, spicy, fresh, and fragrant flavors. The raw materials are completely non-sticky with the fish, but they can clearly taste the fish. It is really amazing! Perhaps it is precisely because of this characteristic that this famous Sichuan dish can be popular all over the country and endure for a long time.

Yuxiang Pork

1. Preparation materials: carrots, hot peppers, shredded winter bamboo shoots, soaked fungus and shredded. Shred the tenderloin, put it in the egg and cooking wine and stir well.

2. Adjust the sauce: sugar, oyster sauce, chopped green onion, light soy sauce, dark soy sauce, vinegar and a little water and stir well.

3. Heat oil in a pan and stir the shredded pork until it changes color.

4. Heat oil in another pot and add Pixian bean paste, tomato sauce, and garlic cloves. Stir-fry the red oil to create a fragrance.

5. Add carrot shreds, sharp pepper shreds, winter bamboo shoots shreds, and fungus shreds in sequence.

6. Wait for the vegetables to stir-fry until soft. Add the stir-fried pork shreds and the sauce at the same time. Continue to stir fry, add salt and chicken essence