Yuxiang Pork

Name: Yuxiang Pork
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork tenderloin; 3s Fungus (water hair); 50g Spring bamboo shoots; 1/3 Egg white; 3 pcs Pickled red pepper

by Sun Zhuzhu

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Yuxiang shredded pork can be said to be a very popular dish, whether it is used for rice or fried noodles, it is very suitable, but the fish fragrant shredded pork made by different people has different tastes, and there are not many delicious ones. It can be seen that it is not easy to make fish-flavored shredded pork. I find that the simpler the dish, the more difficult it is to make, because it is the most difficult thing to satisfy the taste of the public.
I made Yuxiang pork shreds many years ago with a Sichuan chef. The seasonings they used were specially imported from Sichuan. The pickled peppers are all bottled and red, which is very attractive. The chef told me it was fried fish. The necessary seasoning for fragrant shredded pork. Later, I thought that many restaurants use Sichuan bean paste or bottled chopped pepper sauce. The taste of Sichuan bean paste is completely wrong, and it is OK to use chopped pepper~~

Ingredients

Yuxiang Pork

1. Cut the tenderloin into thin slices and then cut into shreds. If the meat is slightly hard, it will be better to cut it. The shredded meat should not be too thin.

2. Put the cut meat in a basin, put in water to cover 2 cm of the shredded meat, pinch a little bit of salt and stir in it, then soak the shredded meat for 10 minutes

3. Pour the soaked shredded pork into a colander, rinse under the faucet to drain the excess water (just don’t tick the water), then put 2 grams of salt, 5 grams of cooking wine and egg white in a basin and mix well. Add dry starch and mix well, and finally add 1 tablespoon of vegetable oil and mix well

4. When soaking the meat, chop the red pepper into fine mince

5. Also chop the green onion, ginger and garlic, and cut the soaked fungus and bamboo shoots into shreds. I didn’t buy fresh ones. I used bags of processed shredded bamboo shoots. Rinse them and drain the water.

6. Pour all the ingredients in the sauce (15 grams of cooking wine, 20 grams of rice vinegar, 25 grams of sugar, 1 gram of salt, 20 grams of soy sauce, and a little starch) in a small bowl and stir well.

7. Heat the wok and pour in vegetable oil (if it’s soybean oil, it’s best to use cooked soybean oil, otherwise it will have a beany taste), put the pulped pork shreds on lightly heat and use chopsticks to spread the color and serve. The traditional method is Use some oil to slide the shredded pork in the slightly hot oil temperature. I thought it was so troublesome, so I used a stir-fry method to fry it.

8. Put an appropriate amount of vegetable oil in the pot, add the minced pickled peppers and stir-fry on medium heat to get the red oil