Name: Yuxiang Pork
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: piece Pork tenderloin; 50g carrot; 50g Fungus (water hair); 25g Hot pepper; 20g Sugar; 5 Millet pepper; 5g MSG; Some Red oil; 10g Doubanjiang; 10g Vinegar; 5ml Soy sauce; 3ml Cooking Wine; A shallot; 2 tablets ginger; 2 cloves garlic; Some Vegetable oil; Some starch

Yuxiang Pork

by Yjr

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

There is really no fish in the fish-flavored shredded pork, so you don't have to be too entangled. However, when this dish is done, it is more tempting than fish!

Yuxiang Pork

1. Wash fresh hot peppers, carrots and green onions and set aside. Wash the fungus with water.

2. A piece of fresh pork tenderloin.

3. Boil the meat and cut evenly into silk, add cooking wine, salt, water starch and marinate.

4. Hot peppers, carrots, green onion and white fungus are evenly shredded.

5. Finely chop ginger, garlic, green onion, and millet pepper into sections.

6. Take a small bowl, add light soy sauce, monosodium glutamate, sugar, white vinegar, water starch and mix well and set aside.

7. The wok is ignited into the oily heat, the shredded pork is scattered, and the light soy sauce is added to the fragrant flavor.

8. Scrape the shredded pork to the side of the pot, add the green onion, ginger, garlic, and millet pepper to the base oil to saute, then add the bean paste and fry the red oil.