Yuxiang Pork
1.
Wash the ingredients and prepare them.
2.
Wash the ridges and shred them.
3.
Soak in clean water for 1 hour, change the water 2-3 times in the middle, and the shredded meat will turn white in color. Remove.
4.
Add salt and cooking wine to the shredded pork, mix well, add the egg white, fully grasp it with your hands until mixed, the shredded pork will be smoother and tender.
5.
Add 3 grams of starch to the well-grained pork shreds, continue to stir well, and finally add edible oil, stir well again, and store in the refrigerator.
6.
Wash the fungus and cut into shreds, mince the ginger and garlic separately, soak the pepper and mince.
7.
To make the seasoning sauce: add white sugar, soy sauce, Huadiao wine, white rice vinegar, 2 grams of starch to the bowl, and stir well.
8.
In a small pot, bring the water to a boil, blanch the winter bamboo shoots to remove the bitterness and astringency, then remove and set aside.
9.
Pick up the frying pan, pour in an appropriate amount of oil, add the marinated pork when it is 50% hot, and the fire will quickly spread until it turns white.
10.
Push the shredded pork to one side of the pan, add the soaked chili on the other side, stir fry for a fragrance, and then mix with the shredded pork and stir-fry well.
11.
Add minced ginger and minced garlic and fry until fragrant; then add shredded fungus and shredded winter bamboo shoots, stir well, pour in fish-flavored juice, and stir-fry quickly evenly.
12.
Sprinkle chopped green onion and stir fry a few times.
13.
Out of the pot, serving on a plate.
Tips:
1. Tenderloin is the first choice, it tastes more tender. Chop the pickled peppers finely before putting them in the pan, so that you can fry the bright red oil.
2. Fried fish-flavored shredded pork should be fried quickly, the fire should be big enough, and the gas should be enough.
3. Fish-flavored shredded pork pays attention to "seeing the oil but not the soup", and the seasoning ratio of the fish-flavored sauce should be determined. The ginger and garlic should be chopped, and stir-fried together with the pickled peppers until they are crispy and fragrant. At the same time, they will not feel spicy after being eaten in the mouth.
