Yuxiang Pork
by Cloud blue sleeves
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Shred the tenderloin, add 1 teaspoon of cooking wine, a pinch of salt, and stir well, then add appropriate amount of starch.
2. Shred winter bamboo shoots and fungus.
3. Mince the green onion, ginger and garlic, soak the red pepper, remove the stems and seeds, and chop into puree.
4. Mix all the seasonings thoroughly, mix them into fish-flavored juice, and put the chopped green onions into the fish-flavored juice.
5. Put the shredded pork in warm oil and scatter it with chopsticks. When the shredded pork becomes whitish and does not stick to each other, immediately remove it from the fire.
6. In another pot, stir-fry the minced pepper paste in warm oil until crisp, fragrant and red.
7. Add ginger and minced garlic to fry until fragrant.
8. Pour in shredded pork and stir well.
9. Stir fry the shredded bamboo shoots and wood ears. Finally, pour the fish-flavored juice along the side of the pan, wait for 3 seconds, and stir-fry evenly.
Tips:1. Pay attention to the amount of sugar, don't overdo it, too much sugar will be too sweet. The role of sugar in the fish sauce is to harmonize the taste and reduce the spicy taste of pickled peppers. The ratio of sugar to vinegar is generally 1:1, which means that vinegar can just overwhelm all the sugar
2. The dosage ratio of ginger, garlic and green onion is 1:2:3, that is, one part of ginger, two parts of garlic, and three parts of green onions.
3. When the dishes are in the pot, most of the soup is concentrated on the edge of the pot, so when you pour the soup, you must pour in from around the dishes, so that most of the soup can be collected.
4. After pouring the juice, pause for about 3 seconds before turning the pot to make the juice fully heated and gelatinized, so as to prevent the juice from being heated enough to cause loss of the juice.
