Yuxiang Pork

Name: Yuxiang Pork
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: Tenderloin; Fungus; Green bamboo shoots; Sugar; Cooking oil; salt; Soy sauce; starch

by Shuzhi Shuwei Food Collection

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Fish-flavored shredded pork: It is composed of tenderloin, starch, salt, sugar, minced garlic, green onions, light soy sauce, vinegar, and green bamboo shoots, black fungus, etc. The texture after cooking: the shredded meat is soft and tender, and the ingredients are crisp and tender. The color is rosy, red, white and black. Taste characteristics: both salty, sweet, sour and spicy, with a strong flavor of onion, ginger and garlic. For more delicacies, please consult: Shuzhishuwei.

Ingredients

Yuxiang Pork

1. Pour starch, sugar, light soy sauce, salt, vinegar, and water in a small bowl to adjust the fish sauce

2. Pour an appropriate amount of cooking oil into the pot, and when the oil is hot, add bean paste and minced garlic and fry for a fragrance

3. Put the minced meat, fungus and green bamboo shoots into the pot and stir-fry evenly

4. Pour the fish-flavored sauce into the pot, boil over high heat, stir fry evenly and put it on the plate.

Tips:
Shu shopkeeper's small cheats:
1. The shredded pork must be starched first so that the taste will be fresh and tender
2. The reason for choosing tenderloin is that the tenderloin is more spicy. Before cutting the meat, put it in the refrigerator and freeze it for a while, which makes it easier to cut.
3. Add some dry starch and foam when the dry fungus is soaked, which can help clear the dirty material on the fungus. It is better to soak in warm water before cooking. After soaking, the parts that are still compacted together should not be eaten. Fresh fungus contains toxins and cannot be eaten. Black fungus has the anticoagulant effect of live gel, and it is not suitable for people with bleeding diseases. Pregnant women should not eat more.
4. Sweet and sour sauce is added at the end to taste better