Name: Yuxiang Pork
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Lean Pork; 50g carrot; 50g Water hair fungus; 50g Bamboo shoots; 50g Hot pepper; Some Pixian Doubanjiang; Some Chopped green onions; Some Minced garlic; Some Minced Ginger; Some Minced pepper; Some Chili noodles; Some Rapeseed oil; Some Sugar; Some Soy sauce; Some Chicken Bouillon Powder; Some Vinegar; Some Oyster sauce; Some Water starch

Yuxiang Pork

by Belial fur

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

A very homely dish, but it's not easy to eat it. In order to make it closer to the original version, I made ginger and chili at home, and it didn’t disappoint me. For the greens in the dishes, I prefer to use sharp peppers. Share with you my approach.

Yuxiang Pork

1. Prepare materials and change the knife. Add a little salt, sugar, water and starch to the meat, and then add a little oil.

2. Heat the pan with cold oil, stir-fry the shredded pork, stir-fry the chili noodles together.

3. Add bean curd sauce and chopped pickled peppers and stir-fry together to get the red oil.

4. Stir fry with chopped green onion and garlic

5. Add shredded carrots and bamboo shoots, stir fry, add sugar, dark soy sauce, and oyster sauce to taste, stir and stir evenly. Add fungus shreds and sharp pepper shreds, stir fry, taste, if the bean paste is salty enough, do not add salt. Stir fry with chicken essence and vinegar, add a little water and starch to thicken.