Yuxiang Pork
by Xuan Yu_
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare raw materials, meat, fungus, carrots, bamboo shoots are all cut into long strips
2. Put a little salt, starch and oil on the meat
3. Mix up fish sauce, minced garlic, minced ginger, chopped green onions, add 3 spoons of sugar, 2 spoons of sweet vinegar, 4 spoons of bean paste, starch, add a little water and mix well
4. Heat the pan, add the oil, pour the meat, and fry until it turns white
5. Add minced bean paste, stir-fry on low heat until red oil is formed
6. Add carrots, bamboo shoots, fungus and stir fry
7. Take out the green onion, ginger and minced garlic in the fish sauce
8. Then pour the fish-flavored juice into the pot, after the thickening is done, add two drops of sesame oil
9. Out of the pot
Tips:The most important thing for Yuxiang Pork is to adjust the juice. The bean paste is a bit salty. I put a little salt in the marinated meat, so I didn’t add any salt at the back. For the bamboo shoots, I didn’t use winter bamboo shoots, but fresh bamboo shoots. To soak in the meeting, blanch the water to remove the astringency.
