Name: Yuxiang Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork tenderloin; 3 cloves garlic; 2g salt; 15g Rice vinegar; 10g Cooking Wine; 1 tbsp Pixian Doubanjiang; 1/2 ginger; 5 Soaked chili; 20g Sugar; 20g Soy sauce; 15g Sweet potato starch; 50g Peanut oil; 2 pieces Shallots

Yuxiang Pork

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The fish-flavored pork shredded dish can be said to be the most difficult and eternal classic dish in Sichuan cuisine. It is said that you have to test this dish if you pass the exam. It can be seen that the method of this dish still requires a certain amount of effort to adjust the juice. Let’s talk about it. The basic taste of fish flavour, like the Kung Pao Chicken I wrote before, is sweet and sour, but slightly different. The order of the taste should be "sweet, sour, slightly spicy". This dish is not very spicy. And the biggest difference is that one uses dried chili, while Yuxiang uses pickled pepper, which is different, so the taste produced is completely different. The most important thing about the aroma of fried fish is the ratio of soaked chili pepper and spring onion, ginger and garlic. Now most of the restaurants outside, the fish-flavored pork is fried with bean paste. It is said that the authentic fish-flavored pork is soaked with fish pepper. What is fish spicy if it is made of pepper? Just put a few fresh crucian carp with clean belly while soaking the peppers. The pickled peppers come out with the fresh fragrance of the crucian carp. The fish in it is generally not eaten, and only the taste of the pepper is used. I remember that I have seen this kind of chili in Tip of the Tongue 2. Of course, this kind of chili is not available in general places. After all, the current ones are market-oriented, and they will not use high costs to make pickled peppers. Except for the food made at home, it is estimated that there will be no such fish pickled peppers in the market. You can only feel the taste on the TV~

Yuxiang Pork

1. Preparation materials: green onions, pickled peppers, garlic, ginger

2. Tenderloin slices into slices and then lay out neatly and shred

3. Then add a little salt and cooking wine to marinate, then add the sweet potato powder, add a small amount of water and mix well, and finally put 1 spoon of oil to seal, so that the shredded pork will not desizing

4. Soak the chili and mince, the more rotten the better, so that it will be more delicious, then mince the ginger and garlic and set aside

5. Wash and cut scallions

6. Take a bowl to adjust the juice: 10 grams of cooking wine, 15 grams of rice vinegar, 20 grams of sugar, 2 grams of salt, 20 grams of soy sauce, 15 grams of starch (the most important thing is the sauce, remember that the amount of juice should not be large, otherwise the soup will come out Too much, not only can't wrap the shredded pork, there is no taste, and the look is very unappetizing)

7. Wok with oil, a little more oil, about half more than normal stir-frying, 50% hot now, pickled pepper, minced ginger garlic, bean paste spoon and fry the aroma and red oil

8. Stir-fry the shredded pork, if it is not good, use chopsticks to open it

9. After frying, pour in the tuned sauce

10. Stir fry a few more times

11. Finally, put the green onion and stir fry a few times to start the pot.

12. This dish pays attention to the red oil but no soup. If you fry it like this, it will succeed!

Tips:
1. This dish is too hot, it can't be delayed for a second, the shredded pork will be old after a little bit of heat;
2. The ratio of onion: garlic: ginger should be 3:2:2. Please see my order carefully. Why is there the most onion? Because only green onions can best stimulate the taste of pickled peppers and form a strong fishy smell.