Yuxiang Pork
1.
Change the tenderloin into shreds. Put the pork tenderloin in the refrigerator and freeze for a while to make it easier to shred.
2.
Change the carrot fungus with a knife, cut into shreds, and set aside.
3.
Shred the green onion, ginger and garlic
4.
Blend the bowl of juice, salt, water, cooking wine, light soy sauce, MSG, water starch, sugar, and vinegar.
5.
Add water starch, an egg white, and a little salt to the shredded pork.
6.
Put about 500 grams of oil in the pot. When the oil is 30% hot, put the shredded pork in the pot and cook. Remove the controlled dry oil for later use.
7.
Put the bottom oil in the pot to heat, add the green onion, ginger, garlic, and Pixian watercress, stir fry, add the ingredients, carrots, fungus, and fry until cooked, add the smooth pork, stir fry twice, and add the bowl of juice. Stir fry and serve.
8.
Tip 1. Put the pork tenderloin in the refrigerator and freeze it for a while, so it's easier to shred. 2. When the oil is 30% hot, the meat will be smooth and cooked. The shredded pork with high oil temperature is easy to stick to the bottom of the pot.
Tips:
Tip 1. Put the pork tenderloin in the refrigerator and freeze it for a while, so it's easier to shred. 2. When the oil is 30% hot, the meat will be smooth and cooked. The shredded pork with high oil temperature is easy to stick to the bottom of the pot.
