Yuxiang Pork
by Celery
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Shred the tenderloin, add a little salt and cooking wine, stir well, and marinate for more than 5 minutes;
2. Chop pickled peppers and set aside;
3. Adjust the water starch, I made it thinner;
4. Shred the bamboo shoots, blanch and drain, shred the fungus, and mince the onion, ginger, and garlic for later use;
5. Put the fish-flavored sauce into the bowl together, and stir to make the fish-flavored sauce;
6. Raise the wok, heat the pan with cold oil and stir-fry the shredded pork on high heat until most of the shredded pork has changed color, then set aside;
7. In a separate pot, sauté the minced pickled peppers in a low heat in a hot pot with cool oil, and fry until fragrant;
8. Add the chopped green onion and ginger; continue to stir-fry slowly on low heat until it has a fragrant flavor and red oil;
9. Add the shredded pork, immediately change to high heat, and stir-fry quickly and evenly;
10. Bottom bamboo shoots and wood ears, stir-fry evenly;
11. Add fish sauce
12. Stir-fry evenly until the soup is thick, put it in a pan, and sprinkle with chopped green onions (outside the portion)!
Tips:First, the selection of materials, there is no substitute for bamboo shoots.
Second, heat, don’t stir-fry at one heat, use high fire when the fire is high, and low fire when the fire is low.
Third, start the pot in the middle and stir-fry twice.
Fourth, and most importantly, adjust the fish sauce.
There is no mystery about fish-flavored sauce. If you want to be "authentic", you still have to find a taste that suits you. The key is two:
One is the ratio of sugar, vinegar, and soy sauce. My approach is 1:1:1. My family likes to eat sweets, and add 0.5 to 1 more sugar. That is to say, first adjust the sugar, vinegar and soy sauce according to 1:1:1, and then according to your own taste, like sweet and sugar, like sour and vinegar, like salty and soy sauce or a little salt. Special Tips-Be cautious when adding salt, because salt is already used in the marinade, the hot sauce is actually very salty, and there is soy sauce in the fish sauce. My lesson is that as long as you add salt to the fish-flavored juice, this dish must be salty;
The second is the amount of water starch, this is more mysterious, because you don't know if you adjust the water starch concentration. But there is also a trick, that is, if you add less, don't add more. If the vegetable juice is not thick enough, it can be remedied. If you add more, it will be difficult to make a pot of paste. Another trick is to add an appropriate amount of dry starch, plus two tablespoons of water, this method is more economical and economical, generally 250g to 300g shredded meat, adding 1/2 teaspoon of dried starch is almost the same.
