Name: Yuxiang Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork loin; 50g Hot pepper; 70g Winter bamboo shoots; 4s Black Fungus; 2 tbsp Red pickled peppers; 20g Vinegar; 10g Soy sauce; 20g Sugar; 10g Cooking Wine; 1g salt; Some pepper; Some Water starch; Some shallot; Some ginger; Some garlic; Some Cooking oil

Yuxiang Pork

by Little Ai Chef

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

A common Sichuan dish, one of the main traditional flavors of Sichuan cuisine. It is also a home-cooked dish on the Sichuan people’s table. It has become a flavor accepted by modern people, fish-flavored pork shreds, made of fat three thin seven pork shreds, minced pepper, salt, monosodium glutamate, sugar, minced ginger, minced garlic, minced green onion, vinegar, sesame oil, salad oil, water starch , And matched with winter bamboo shoots silk, black fungus silk and other composition. 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. It is a delicacy and delicacy handed down from the world. "

Yuxiang Pork

1. Prepare materials.

2. Cut the soaked fungus, hot pepper, and winter bamboo shoots into shreds.

3. Wash the pork and cut into thick shreds, put it in a bowl, add salt, water starch, pepper, cooking wine and cooking oil, mix well and marinate.

4. Mince the onion, ginger and garlic.

5. Mix 20 grams of white sugar, 10 grams of soy sauce, 20 grams of balsamic vinegar, 1 gram of refined salt, and 10 grams of cooking wine; adjust the amount of water starch into fish-flavored juice.

6. Put the oil in the pot and pour the shredded pork when the oil is 50% hot.

7. Disperse the shredded meat until it changes color and serve it for later use.

8. Put the minced pickled peppers in the pot and stir-fry to get the red oil.

9. Add the green onion, ginger, garlic and continue to stir-fry for a fragrance.

10. Add fungus shreds and winter bamboo shoots and stir-fry quickly.

11. Add the stir-fried shredded pork and stir fry a few times.

12. Finally, add the shredded pepper, cook in the adjusted sauce, stir fry from bottom to top for 20 seconds, wait until the soup is slightly viscous, and then it can be out of the pot.

Tips:
1 When cutting meat, cut along the texture of the meat.

2 Be sure to adjust the sauce in advance for use. When frying this dish, if you add the seasonings bit by bit and delay the time, the texture of the shredded pork will be different from the taste of the whole dish.

3 Try to use pickled peppers or chopped peppers for this dish, and it is best not to use Pixian bean paste.