Yuxiang Pork

Name: Yuxiang Pork
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g pork; 100g lettuce; 20g Black Fungus; 20g Pickled peppers; 20g Shallots; 10g ginger; 20g garlic; 20ml Blending oil; 5ml Balsamic vinegar; 10g Sugar; 10ml Light soy sauce; 5g starch; A small amount salt

by Yurun Begonia

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

The taste of this dish is very unique, and it has a sweet, sour, salty and spicy taste, which is both appetizing and gluttonous! Although it is called Yuxiang Pork, there is no fish in this dish. There is no fish but it has a fish smell. It depends entirely on the ingredients used in it, and it is essential. It is pickled pepper. The pickled peppers are made by the husband himself, the taste is very pure! It is precisely because of this pickled pepper that this dish has a fishy aroma.

Yuxiang Pork

1. Cut the pork into thicker shreds, put it in a bowl, add a small amount of starch and mix well, peel the lettuce and cut into strips, shred the soaked black fungus, mince the green onion, ginger and garlic, and cut the pickled pepper into small cubes , To prepare the sauce, put sugar, balsamic vinegar, light soy sauce, a small amount of salt, and a teaspoon of starch in a bowl, add an appropriate amount of cold water and stir evenly;

2. Put an appropriate amount of mixed oil in the wok, and put the pork shreds into the wok after the oil is hot;

3. Stir-fry until the meat changes color, add green onion, ginger and minced garlic;

4. Stir fry a few times, stir fry for a fragrance;

5. Put pickled peppers in the pot;

6. Put the lettuce and black fungus in the pot;

7. Stir fry for a while;

8. Pour the sauce into the pot;

9. Just thicken the sauce;

Tips:
1. The pork should be marinated with starch and a small amount of salt, so that the fried meat is tender and not old, and tastes good;

2. The dosage of various condiments should be adjusted according to your own taste.