Yuxiang Pork
1.
Cut the meat into shreds, add cooking wine, a little dried starch and five-spice powder and stir well, add a few drops of vegetable oil, and marinate for 30 minutes. (The cooking wine can remove the fishy smell, and the vegetable oil can seal off the taste of the meat, so that it will not lose water and taste during the curing process.)
2.
Soak the fungus in advance, cook it in boiling water, soak in cold water, and cut into shreds. Shred the green pepper and carrot separately.
3.
3 spoons of cooking wine + 5 spoons of rice vinegar + 2 spoons of sugar + 4 spoons of water starch + a little allspice powder + minced ginger and garlic.
4.
Pour vegetable oil into the pot. After the oil is hot, pour in the shredded pork that has been marinated in advance, spread over medium heat, and stir-fry until the shredded pork turns white. Put the carrot shreds and green pepper shreds into the pot, stir-fry until soft and serve.
5.
Add vegetable oil to the pot again, add ginger and garlic slices and fry until fragrant, add a little Pixian bean paste and fry the red oil, then pour shredded pork and greens (carrots, green peppers, fungus), stir evenly, add in advance The prepared fish sauce. When the fish flavour is thick, it can be served.
Tips:
1. I use rice vinegar, so the amount of fish-flavored juice is slightly more. If it is mature vinegar, about 3 tablespoons will do. Of course, according to different personal tastes, the proportion of fish-flavored juice can be adjusted.
2. When stir-frying the shredded pork, try to use a medium-to-small fire to fry the shredded pork so that the fried shredded pork will be tender.
3. Before pouring the fish-flavored juice into the pot, stir again, because there is starch, it will settle.
4. The fungus does not need to be cut too small, otherwise it will be quite difficult to eat. Be careful when frying fungus. After soaking, the fungus may be watery and may swell when heated.
