Yuxiang Pork

Yuxiang Pork

by Gourmet editor

5.0 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

3

The legend of Yuxiang----Presumably everyone will always eat various dishes of Yuxiang, so how exactly is the taste of this fish fragrance made?
Yuxiang is one of the main traditional flavors of Sichuan cuisine and a unique faction in Sichuan cuisine. The dishes do not see fish but have a fishy taste, because the taste comes from the taste of soaked red pepper, green onion, ginger, garlic, sugar, salt, soy sauce and other condiments. The representative dish of Yuxiang must be shredded pork with Yuxiang. Then, the editor consulted the executive chef of a five-star hotel about how to make fish-flavored pork shreds to help everyone make authentic fish-coriander at home.
Sichuan cuisine pays attention to cooking in one pot, without changing the oil or changing the pot, cold cooking oil, about 150 grams of oil.
The choice of ingredients: authentic fish-flavored shredded pork only needs three main ingredients: pork sirloin, winter bamboo shoots and fungus.
Ingredients: The ratio of garlic, shallot, and ginger is 2:1:1.
Fish flavor sauce: the ratio of sugar and vinegar is 1:1; red chopped pepper from Erjingtiao + 75 grams each of Pixian bean paste for chili sauce; 10 grams of salt and a little starch.

Ingredients

Yuxiang Pork

1.

Yuxiang Pork recipe

2. Prepare ingredients; soak the fungus in advance; change the knife: cut meat, winter bamboo shoots, and fungus into shreds; dice shallots; mince ginger and garlic; prepare the juice in advance: 10 grams of sugar, 10 grams of vinegar, 10 grams of salt, a little starch, 75 grams of chopped pepper sauce, 75 grams of Pixian bean sauce, set aside

Yuxiang Pork recipe

3. Marinated pork: 2 tablespoons of cooking wine, 1 egg white, 4 grams of salt, 3 grams of monosodium glutamate, a little water, and a little pepper. Put in the pork and marinate by hand for 5 minutes, then add 6 grams of starch and marinate.

Yuxiang Pork recipe

4. Bamboo shoots and wood ears are blanched in advance and set aside; heat the pan with 150 grams of cold oil

Yuxiang Pork recipe

5. When the oil is 30% hot, add the bamboo shoots and wood ears and stir-fry, then take it out for use

Yuxiang Pork recipe

6. The meat is smooth and fry until it becomes white and then served immediately to ensure that the meat is tender and smooth

Yuxiang Pork recipe

7. Add minced ginger and minced garlic until fragrant (garlic: shallot: ginger=2:1:1)

Yuxiang Pork recipe

8. Then add small green onions and continue to stir fry to make the aroma fully diffuse

Yuxiang Pork recipe

9. Then add the sauce prepared in the first step, and fry out the red oil

Yuxiang Pork recipe

10. Then add shredded pork, bamboo shoots, and fungus

Yuxiang Pork recipe

11. Finally, add a little sesame oil, stir-fry evenly, then it can be out of the pan

Yuxiang Pork recipe
Yuxiang Pork recipe
Yuxiang Pork recipe

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