Yuxiang Pork
by Jamie Xiaoya Kitchen
Favorite
Difficulty
Normal
Time
15m
Serving
3
It's memorable! ! ! ! !
1. Soak the fungus and cut into shreds, peel and shred carrots, and cut pork loin into shreds (stir-fry carrots and fungus with low heat)
2. Add right amount of cooking wine to pork loin, a little salt, water starch sizing, right amount of white pepper, and a little water
3. Tempering bowl juice 1: Add two spoons of bean paste, two spoons of vinegar, and three spoons of sugar
4. Blending bowl of juice 2: Add a spoonful of cooking wine, a spoonful of light soy sauce, half a spoonful of oil, and a moderate amount of salt
5. Finely chop green onion, ginger and garlic, dilute two spoons of starch with water and set aside
6. Heat a wok with cold oil, add a bowl of juice to a low heat, and fry until, then add the green onion, ginger, garlic, water starch, and put everything in (you can also put in small green peppers or green pepper shreds)
Tips:When fry the carrot shreds and fungus shreds, be careful to burn it to your hands
