Yuxiang Pork

Name: Yuxiang Pork
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Pork tenderloin; 1/2 root carrot; 50g Fungus (water hair); A lettuce; 1 tablespoon Sugar; 1 tablespoon Doubanjiang; 1 teaspoon salt; 1 tablespoon Soy sauce; 2 tablespoons Vinegar; 1 tablespoon Cooking Wine; 1 shallot; 2 tablets ginger; 2 cloves garlic; 4 teaspoons Vegetable oil; 3 teaspoons starch

by Drama bundle. (From WeChat.)

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Yuxiang shredded pork is a common Sichuan dish. The dish has a reddish color, tender meat, fresh quality, rich fish fragrance, and the "fish fragrance" of shredded pork with fish fragrance, which is made from soaked pepper, Sichuan salt, soy sauce, sugar, minced ginger, minced garlic, and green onions. This seasoning does not touch fish. It imitates the seasoning and method used in Sichuan folk cooking fish. It is named "Fish Fragrance". It has the characteristics of salty, sweet, sour, spicy, fresh and fragrant, and is used for the taste of cooking. Excellent, it's a meal. The next few pictures are not very clear. It’s not clear when it’s hot when it’s fried. There is no hot pepper at home, only the relatively crushed bean paste, so I used this

Yuxiang Pork

1. Soak the fungus into shreds, wash the carrots and lettuce, and shred

2. Chopped green onion, ginger and garlic

3. Shred the tenderloin

4. 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of water starch, and 1 tablespoon of oil to lock the moisture, and marinate the meat

5. Mix sugar, vinegar, light soy sauce, salt, water and starch into fish sauce, add chopped green onion

6. Pour in the right amount of vegetable oil, put the marinated shredded pork into the pan and fry it, and serve

7. Pour the vegetable oil into the pot, add the green onion, ginger, garlic and the bean paste. I forgot to take the picture of the bean paste.

8. Pour the chopped lettuce and carrots into the pan and stir-fry for a while, then add the fungus

9. Stir-fry the vegetables, add the shredded pork, then pour the fish-flavored sauce into the pan and stir-fry

10. Fry well, serve

Tips:
1: When mixing fish flavour juice, the fish flavour juice adjusted according to this ratio is delicious, one spoonful of light soy sauce, one spoonful of dark soy sauce, one spoonful of sugar, two spoons of vinegar, three spoons of water starch, four spoons of water
2: Don't put the fungus in the cooking, stir-fry the vegetable for a while and then put the fungus in, otherwise the pan will crackle and the oil will splash on your hands.
3: The shredded pork should be marinated in advance to maintain the tenderness and taste of the meat
4: Before cutting the shredded pork, put the meat in the freezer of the refrigerator and freeze it for a while. When cutting, remember the principle of cutting the pork horizontally and vertically, and cut along the texture of the pork.