Yuxiang Pork

Name: Yuxiang Pork
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Lean meat; 4 slices Black Fungus; A carrot; 1/2 root Yellow onion; 1 spoon Salad oil; 1 spoon Pixian Douban; 1 spoon Soy sauce; 3 tablespoons Sugar; 2 tablespoons Vinegar; 1 spoon Bone soup; 1 spoon brown sugar; 1 Bubble ginger; 1 piece Sea pepper

by Cooking?

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

dinner

Yuxiang Pork

1. Soak the ginger and sea pepper and chop it for later use, soak the fungus by yourself for hygiene, and shred the carrots.

2. Heat oil and pour in the lean meat (enough oil to prevent the meat from sticking to the pan and the remaining oil can be used to fry the fungus and carrots)

3. Pour out the meat

4. Put the pickled pepper and pickled ginger into the oil to splash it out

5. Splash the sesame oil and pour the carrots and fungus (you can pour the carrots and stir-fry for a while and then pour the fungus)

6. Add a spoonful of watercress

7. Add yellow onion and stir fry evenly

8. Moderate amount of light soy sauce (you can add soy sauce according to your taste) 3 tablespoons of white sugar

9. Add the prepared sauce (sweet and sour soy sauce brown sugar bone soup)

10. Super homogeneous cooking (add some peanuts at the end)

Tips:
1. There is no salt in this dish (the watercress and the juice are salty enough)
2. Finally, pour in the juice and stir it quickly to start the pan. It is not suitable to stir-fry for too long.
3. If you add peanuts and pour in at the end, the peanuts will not be crispy after being fried in the soup for a long time.