Yuxiang Pork
by harriet1003
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. The waist willow I bought.
2. Cut into filaments along the vertical texture. (Cross-cutting cattle and sheep, vertical-cutting pigs)
3. Put it in a bowl. (A bit like a thin strip)
4. Add half a spoon of light soy sauce, half a spoon of oyster sauce, pepper and starch and stir in one direction with chopsticks.
5. Add corn oil and stir well to marinate. (This is to lock the moisture in the meat so that it will not grow old when it is fried)
6. Fresh lettuce and carrots.
7. After soaking the dry fungus, wash it and set aside.
8. Wash the lettuce and carrots separately, cut into thin strips and set aside.
9. Cut the fungus into shreds and set aside.
10. Cut green onion into small pieces and mince garlic.
11. Use the remaining light soy sauce, a spoonful of sugar, a spoonful of cooking wine and a spoonful of vinegar to make a sauce.
12. Homemade chopped peppers.
13. Heat oil in a non-stick pan, add shredded pork and stir fry.
14. Stir-fry until the color changes.
15. Save the base oil, add scallions and minced garlic until fragrant.
16. Pour in chopped pepper and stir fry.
17. Fry out the color. (About half a minute)
18. The carrot shreds are super soft. (About half a minute)
19. Stir fry the fungus and add a little salt.
20. Pour the fried shredded pork and stir fry. (About half a minute)
21. Add the shredded lettuce and stir fry a few times.
22. Pour in the prepared sauce, stir-fry evenly and then turn off the heat.
23. Take out the pan and serve.
24. Sprinkle with chopped green onion, the delicious fish-flavored shredded pork is on the table!
Tips:1 The amount of ingredients is approximate, not precise. And put more of the ingredients you like.
2Because the chopped pepper and the sauce have a salty taste, there is no need to add too much salt.
3 You can also use a wok.
