Yuxiang Pork

Name: Yuxiang Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Tenderloin; A small bowl Bamboo shoots; A small bowl Fresh Fungus; 1/2 carrot; 5 Pickled peppers; 1 piece Egg white; 2 pieces Shallots; 2-3 pieces ginger; 2-3 pieces garlic; 2 tablespoons Balsamic vinegar; 3 flat spoons Sugar; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; Some Cooking Wine; Some Grass Fruit Powder; Some starch

by Xiao Dong Niu@kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Fish-flavored shredded pork is definitely the first choice for serving dishes. The finished dish is ruddy in color and has the characteristics of salty, sweet, sour and spicy. The shredded pork is silky and tender. The garnished bamboo shoots, carrots and fungus are crispy and refreshing, worthy of it. Classic dishes.
The key to making fish-flavored shredded pork is the blending of fish-flavored sauce. The most important ratio of fish-flavored sauce is the ratio of sugar and balsamic vinegar. Three parts of sugar and two parts of vinegar are the best combination. The sweetness and sourness are moderate and the fish flavor is full. . "

Yuxiang Pork

1. Prepare the ingredients. For the bamboo shoots, I use bagged shredded bamboo shoots, and fresh black fungus bought from black fungus. If it is dry black fungus, soak in cold water in advance.

2. Remove the fascia from the tenderloin and cut into shreds.

3. Add appropriate amount of cooking wine, a little salt and appropriate amount of grass fruit powder to the tenderloin, beat an egg white, and fully grasp it with your hands until the shredded meat fully absorbs the egg white and cooking wine.

4. Add an appropriate amount of starch and stir well, and add an appropriate amount of oil to stir evenly before the shredded pork is put in the pan.

5. Boil the shredded bamboo shoots in boiling water for about 3 minutes, then remove the controlled water and set aside.

6. Wash the black fungus and cut into shreds. Peel the carrots, wash and cut into fine shreds. Chop the pickled peppers, wash the shallots and cut the chopped green onions, wash the ginger and garlic and cut into mince.

7. Take a small bowl, add a spoonful of light soy sauce, half a spoonful of dark soy sauce, a spoonful of fuel consumption, two spoons of balsamic vinegar, three flat spoons of sugar, a little salt and appropriate amount of water, and a spoonful of starch. The ratio of vinegar to sugar in the fragrant sauce is 2:3, and the fish flavour sauce has the most positive taste.