Yuxiang Pork

Name: Yuxiang Pork
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork tenderloin; 200g Bamboo shoots; 10s Black Fungus; 1/2 teaspoon salt; 2 tbsp Vinegar; 1 stage shallot; 2 tablets ginger; 3 cloves garlic; 1 teaspoon Cooking Wine; 1 tbsp Soy sauce; 4 tbsp Water starch; 1/2 teaspoon sesame oil; 4 tbsp Chopped pepper; 2 tbsp Vegetable oil; 3 tablespoons water; 1 tbsp White sugar

by Gourmet editor

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

A famous dish of the Han nationality, Yuxiang Pork is an authentic Sichuan dish. It is mainly seasoned with sugar and vinegar. It is mainly sweet and sour. It can be paired with black fungus and bamboo shoots. The dishes are excellent in color. Yuxiang is one of the main traditional flavors of Sichuan cuisine. The cooked dish has a fish flavor, but its flavor does not come from fish, but is prepared by soaking red pepper, green onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This method is derived from the unique cooking seasoning method of Sichuan folks, and has been widely used in Sichuan-style cooked dishes. It has the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich green onion, ginger, and garlic flavor. .

Yuxiang Pork

1. Prepare ingredients

2. Shred 300g pork tenderloin (how to cut pork)

3. Take 10 of the small dried fungus (if the big one is 2 is enough), soak the hair in 40 degrees of warm water, wash and cut into shreds, shred the bamboo shoots, mince the onion, ginger and garlic, and put the shredded pork in a bowl. Pour in 2 tablespoons of water starch, stir well and marinate for 5 minutes. Put the chopped green onions in a bowl, mix 1 tablespoon light soy sauce, 2 tablespoons vinegar, 1 teaspoon cooking wine, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 teaspoon sesame oil, 3 tablespoons water and 2 tablespoons water starch and mix well Spare (black fungus is soaked in 40 degrees warm water, which not only ensures the nutrition of the fungus but also speeds up the soaking speed; water starch marinated meat can make the meat more tender and smooth and taste better)

4. Dry or boil the wok, pour 2 tablespoons of vegetable oil on medium heat, wait until the oil is 70% hot, put the chopsticks in the oil, when there are a lot of bubbles around, and there is a crackling sound, pour in the shredded pork and stir well. After frying until the shredded pork changes color, use a spatula to shovel it to the side of the pan or serve it out, pour in the minced garlic, minced ginger and chopped pepper, stir fry and mix with the shredded pork

5. Pour shredded bamboo shoots and shredded wood ears, stir-fry for 2 minutes, pour in the adjusted juice, stir-fry from bottom to top for 20 seconds, wait until the soup is slightly viscous to be out of the pot, make sure to adjust the sauce in advance and set aside. When frying this dish, if you add the seasonings bit by bit and delay the time, the texture of the shredded meat will be different from the taste of the whole dish.