Yuxiang Pork

Name: Yuxiang Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Bamboo shoots; Some Fungus; 400g pork; Some oil; Some Dried chili; Some Cooking Wine; Some salt; Some Pickled peppers; Some starch; Some Sugar; Some Vinegar; Some garlic; Some ginger

by (Narnia)

4.6 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

Yuxiang shredded pork is the most common Sichuan dish. It has a fish scent, and its taste is made from condiments. This method originated from the unique cooking fish seasoning method of the Han people in Chongqing, Sichuan, and it has been widely used in Sichuan-style cooked dishes. The fish-flavored pork shreds have been spread for a long time. It was after Liu Chan descended to the Wei Dynasty at the end of the Three Kingdoms that the fish-flavored pork ribbon was introduced into the Central Plains. After more than 2,000 years of tempering, during the War of Resistance against Japan, Chiang Kai-shek, who was in Chongqing, allowed his chef to join the diet of his hometown in Zhejiang. Element is also a home-cooked dish on the table of Sichuan people. It has become the taste type accepted by modern people, and the texture after cooking: the meat is soft and tender, and the ingredients are crisp and tender. The color is rosy, red, white and black. It is a delicacy and delicacy handed down from the world. Yuxiang Pork Shredded Pork in Chengdu published in 1909 included 1,328 Sichuan-style dishes, but no fish-flavored dishes. This is because Yuxiang shredded pork is an improvement from the old dish of pickled pepper pork. The name fish-flavored pork shreds was improved by the chef of Chiang Kai-shek during the Anti-Japanese War, and it has been passed down to this day. "

Yuxiang Pork

1. Cut the pork into shreds about 7 cm long and 0.3 cm thick.

2. Add cooking wine

3. Add salt

4. Add starch

5. Stir well and set aside.

6. Blend the sugar and vinegar evenly

7. Add soy sauce

8. Add wet starch and put it in the same bowl to make gorgon juice.

9. Soak the fungus for later use.

10. Winter bamboo shoots and fungus are cut into shreds and placed on a plate

11. Cut the pepper into sections and set aside.

12. Wash the green onion, ginger and garlic, and cut into shreds for later use.

13. Put oil in the pot and burn to 50% hot oil

14. Pour shredded pork

15. Stir fry until the meat changes color

16. Add garlic slices and stir fry

17. Stir-fry, add the minced pickled peppers and stir-fry until excellent

18. Add winter bamboo shoots and fungus

19. Stir fry evenly

20. Then cook in the gorgon sauce, turn it over a few times, and serve

Tips:
1. Winter bamboo shoots can be bought in fresh-keeping packaging, as long as the white calcification material in the center of the bamboo shoots is washed off, without blanching. If you don’t have it, it’s not bad to replace it

2. Add some dry starch and foam when the dry fungus is soaked, which can help clean the dirt on the fungus.

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