Yuxiang Pork
by Half a period.
Favorite
Difficulty
Easy
Time
10m
Serving
4
This dish gives the pork a fishy taste.
1. 60g lean meat tenderloin, 1 carrot, 50g fungus
2. Carrots are cut and fungus soaked and cut.
3. Chop the green onion, ginger, and garlic into small cubes, and chop the pickled peppers.
4. Cut the meat strips into similar size strips.
5. Put the meat strips in water and soak repeatedly, change the water every 5 minutes, soak until white. Add cooking wine, salt, white pepper, starch, and finally add a little oil to lock in moisture.
6. 5 grams of cooking wine, a little salt, 10 cans of soy sauce, 10 grams of vinegar, 5 cans of starch, stir well.
7. Pour oil in a hot pan, add pickled peppers when 7 is ripe, put the meat strips after frying, stir-fry the meat strips until 5 are mature, add ginger and garlic, stir fry for a while, add carrots and fungus, and wait until all the ingredients are cooked. Stir-fry the mixed juice until it is evenly distributed and pour into half a bowl of water. After cooking, try the saltiness, add the chopped green onion, and finish.
Tips:Putting a little oil at the end of the marinating process will make this dish even more beautiful
