Yuxiang Pork
by Lily blossoms (from WeChat.)
Favorite
Difficulty
Easy
Time
30m
Serving
2
Like this dish very much
1. Carrots are peeled and shredded, washed and drained. Add cornstarch to the minced meat. Stir the light soy sauce evenly. Wash and shred the onion. Wash the black fungus (dry) in advance and shred after soaking. Shred the garlic.
2. Wash the winter bamboo shoots and cut into shreds, boil the water in the pot, the water is boiled, put the bamboo shoots in and boil, drain the water, remove them and put them on a plate for later use
3. In a clean bowl, add sugar, corn starch, light soy sauce, vinegar, chicken essence, salt and water to mix evenly
4. Put the oil in the pan (more oil), put the meat first, fry the color and serve it out, leave the bottom oil in the pan, then put the garlic, chop the pepper and fry until it smells the aroma, then put the fried pork, bamboo shoots, onion , Stir-fry a few more times, put black fungus, and stir-fry the carrots a few times, then pour the adjusted condiments into the pot, boil over high heat and stir-fry evenly, and finally drop a little olive oil to get out of the pot.
5. Very good
Tips:I made it by looking at the recipe of Gourmet Master (I put carrots at the end), but my mother said I was wrong. I should put the carrots and bamboo shoots together (put them early),
