Yuxiang Pork

Name: Yuxiang Pork
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 60g Pork tenderloin; 50g carrot; 10g Fungus; 40g Zizania; 2 teaspoons Sugar; 1 tablespoon Doubanjiang; 1 teaspoon salt; 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 teaspoon starch

by ㄣོꦿ Lian Cheng" Caixia

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

A side dish that children like!

Yuxiang Pork

1. Shred the tenderloin, add salt, egg white and cooking wine for 10 minutes, and shred carrots, water chestnuts and fungus separately

2. Chopped green onion, garlic dipped into garlic paste, a tablespoon of bean paste

3. In a separate bowl, put dark soy sauce, vinegar, salt, sugar, white pepper, and fresh chili powder in the bowl. Adjust according to your taste

4. Heat the pan with cold oil, add the bean paste first, and fry the bean paste flavor

5. Put in the shredded pork and fry the shredded pork

6. Add rice whites, carrots and fungus and stir fry

7. Add garlic paste and pour the seasoning in the bowl

8. Finally thicken the juice

Tips:
1. The pork is cut along the wire, which makes it tender.
2. This dish has sweet, salty, fresh, sour, spicy and fragrant taste.
3. The shredded pork must be marinated for a few minutes to lock in moisture