Name: Yuxiang Pork
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Fungus; Some carrot; Some Pork tenderloin; A serving shallot; 1/2 a spoon Fuel consumption; 1 and a half spoons salt; 2 servings ginger; 3 copies garlic; 2 spoons starch; 2 spoons Doubanjiang; 2 spoons Vinegar; 3 spoons Sugar; 1 spoon Soy sauce; 1 spoon Cooking Wine

Yuxiang Pork

by Jamie Xiaoya Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

It's memorable! ! ! ! !

Yuxiang Pork

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)