Yuxiang Pork

Name: Yuxiang Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork tenderloin; 50g Black fungus wire; 50g Winter bamboo shoots; 30g carrot strips; 10g Pi Chili Sauce; 10g Pickled Pepper Sauce; 10g Chopped green onions; 10g ginger; 25g Minced garlic; 10g Rice wine; 10g Soy sauce; 20g Balsamic vinegar; 20g Sugar; 1g salt; 1g Chicken noodles; a little pepper; Some Water starch; 30g Cooking oil

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

"Yuxiang shredded pork" is one of the representative dishes of Sichuan cuisine, and it is also a must-tested dish when chef apprentices are promoted. "Yuxiang shredded pork" seems simple, but in fact it is very skillful! The key is that the taste of "yuxiang" must be strong. , Even if you fry it beautifully, but the aroma of the fish is not prominent, it is a failed dish.
To fry the fish-flavored taste, you must first blend the fish-flavored juice. The proportion of the seasoning is only a matter of concentration, but you must remember which seasonings to use to get the fish-flavored flavor. Some friends fry this dish which looks red and tempting, but it feels like "spicy" when you eat it in your mouth, and there is no other taste after you taste it! It must not be called Yuxiang Pork, at best it is called spicy fried pork, hehe!
The ingredients used in "Fish-Fragrant Pork Shredded" are very simple, but in fact, they are also very particular about the preparation. First of all, green onion, ginger, and garlic are essential. The ratio of sweet and sour must be mastered. Pickle sauce and hot sauce are put in according to the main ingredients. As long as these are mastered, the flavor of fish will naturally stand out.
Every time I fry fish-flavored shredded pork, the taste is not very strong. It is very easy to get angry when I eat too spicy in the north, but I like spicy food very much, so I just need to understand the meaning every time, hehe! The region is different, so the taste should be reduced, especially the amount of chili should be slightly smaller, so that friends can taste the fishy flavor. The production at home is not very strict. This family version of "fish-flavored pork shreds" is specific The practice is as follows;"

Yuxiang Pork

1. Pork loin shreds, black fungus shreds, winter bamboo shoots shreds, carrot shreds, hot sauce, pickled chili sauce, chopped green onion, minced ginger, minced garlic, rice wine, soy sauce, balsamic vinegar, sugar, salt, chicken powder, pepper, water starch, cooking oil.

2. Pulp shredded pork; put salt, pepper, chicken powder and rice wine into the shredded pork, grasp it thoroughly with your hands.

3. Then pour in the right amount of water starch.

4. Pour the water starch into the shredded pork and repeatedly grasp it with your hands until it becomes sticky, and marinate for 5-10 minutes for later use.

5. Blend the fish-flavored bowl of juice; put 20 grams of balsamic vinegar, 10 grams of soy sauce, and 20 grams of sugar in the bowl. Then put 10 grams of rice wine, 1 gram of salt, 1 gram of chicken powder, and appropriate amount of water starch in the bowl.

6. Add a little water to the bowl of juice and stir well, then add half of the minced garlic and a little chopped green onion.

7. Heat up a frying spoon, pour in some cooking oil and stir in the cooked shredded pork.

8. After the shredded pork is put in the pot, it is heated with cold oil. Take advantage of this smoothness to break up the shredded pork. The fire gradually heats up and the shredded pork changes color and removes it for use.

9. Leave an appropriate amount of base oil in the pot, add Pixian chili and pickled pepper sauce and stir fry over low heat.

10. Stir-fry until the oil turns red, and the aroma is added, then stir-fry with green onion, ginger, garlic.

11. Saute the green onion, ginger and garlic, then add the ingredients and stir-fry them thoroughly.

12. Then pour in the oily shredded pork and stir fry evenly.

13. Stir-fry, pour in a bowl of juice and stir-fry for several times over high heat.

14. After the gorgon juice is gelatinized, it can be out of the pan.

Tips:
The characteristics of this dish; the color is oily and gorgeous, the fish smell is strong, the taste is salty and sweet, and the aftertaste is spicy and appetizing.

Tips;

1. For the fried fish-flavored shredded pork, pork tenderloin or lean meat can be used, and the tenderer is the best.

2. Use corn wet starch for pulping shredded pork and corn starch for gorgon juice. When pulping shredded pork, you must grasp it thoroughly so that the moisture can be fully absorbed, so that the fried shredded pork will be smooth and tender. Do not use additives such as meat tenderizer. As long as the pulping is in place, the shredded pork will be very Smooth and tender.

3. When making this dish, master the proportion of the sauce and seasoning, and the fish flavor will be very strong and attractive.

The home-made "fish-flavored pork shreds" of the big stir-fry spoon is ready. Since I am not a professional chef, I will inevitably make mistakes in the production. I hope my friends can correct me! Its practice and experience are for your reference only!