Yuxiang Pork
by Misty soul
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash the pork, soak the fungus in advance and wash, peel the carrots, and remove the seeds of the peppers.
2. Shred pork.
3. Add cooking wine, light soy sauce, pepper, and starch.
4. Add 1 tablespoon of vegetable oil, mix well, and marinate for 10 minutes.
5. Shred the fungus, hot pepper, and carrot separately.
6. Prepare green onion, ginger, garlic, chopped pepper, and Pixian bean paste.
7. Prepare fish-flavored juice: 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of vinegar, 3 tablespoons of sugar, appropriate amount of water, half a tablespoon of starch, stir well and set aside.
8. Heat the pan, add oil, and stir-fry the marinated pork nowadays.
9. When the shredded pork changes color, take it out for use.
10. Clean the pot again, heat it up, add oil, and stir-fry the chopped pepper and Pixian bean paste on low heat.
11. Turn to high heat, add green onion, ginger, garlic and saute.
12. Add the carrot shreds and stir fry a few times.
13. Add the fungus and stir fry for about a minute.
14. Pour in the fried shredded pork and stir fry a few times.
15. Add hot peppers and stir fry a few times.
16. Pour the fish-flavored juice and stir again before pouring to prevent the starch from sinking to the bottom.
17. Stir-fry evenly until the juice is bright and ready to be out of the pan.
18. Finished product.
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