Yuxiang Pork

Name: Yuxiang Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Pork tenderloin; 50g carrot; 50g Fungus (water hair); 25g green pepper; Some Sugar; 1 tablespoon Doubanjiang; 1 teaspoon Soy sauce; 1 teaspoon Cooking Wine; 2 pieces shallot; Some ginger; 2 cloves garlic; 4 teaspoons Vegetable oil; 1 teaspoon starch; 1 teaspoon salt

by vera

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I have done it many times before, but I feel that the taste is not right. I finally found the reason today. Every time I make it, I put the chopped green onion first, then the shredded julienne, but it’s not that I completely reversed the order. This time very successful

Yuxiang Pork

1. ①Cut the pork tenderloin into shreds and use clean water for a few times to remove the blood and when the meat turns white, it will be ok. ②Use cooking wine, salt and starch, and finally use salad oil to lock the flavor.

2. ①Cut scallion, ginger, garlic and set aside ②Cut carrots, peppers and fungus into shreds and set aside

3. Put the oil in the pot, put the hot pot into the bean paste, fry the pan, put in the light soy sauce, then put the shredded pork, and the pork will be cooked. Put the onion, ginger, and garlic.

Tips:
Bean sauce varies from person to person according to personal taste. Side dishes can also be put in shredded bamboo shoots, like sweet cocoa