Yuxiang Pork

Name: Yuxiang Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Shredded pork; Some Bamboo shoots; Some Fungus; Some ginger; Some Cooking oil; Some Doubanjiang; Some MSG; Some Sugar; Some Vinegar; Some Soy sauce; Some Water starch

by 🌟Ding Mengmeng🌟

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Yuxiang Pork

1. Cut the meat into thin strips.

2. Shred the fungus.

3. Shred the bamboo shoots.

4. Boil hot water in a pot, add bamboo shoots and blanch water.

5. Take out the cold water.

6. MSG, sugar, vinegar, dark soy sauce, add water to make a juice.

7. Heat oil in a pot.

8. Add the green onion and ginger until fragrant, pour in the bean paste and stir-fry the red oil.

9. Pour in shredded pork and fry until oily.

10. Put the bamboo shoots in the shredded bamboo shoots and stir evenly with the fungus shreds, then pour the juice into a bowl and stir well.

11. Pour in water starch, thicken, collect the juice and take it out of the pot.

Tips:
1. Don't put salt, the bean paste and dark soy sauce are very salty.
2. Add some salt when blanching the bamboo shoots to remove the bitterness.
3. Water starch is a mixture of water and starch.