Yuxiang Pork

Name: Yuxiang Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some pork; Some green pepper; Some Water hair fungus; Some shallot; Some ginger; Some garlic; Some Cooking Wine; Some Corn flour; Some Doubanjiang

by zhangqingaaa

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Yuxiang shredded pork is a common Sichuan dish. Yuxiang is one of the main traditional flavors of Sichuan cuisine. The finished dish has a fish aroma, and its taste is made from condiments. This method originated from the unique flavoring method of cooking fish in Sichuan folks, and it has been widely used in Sichuan-style cooked dishes. "

Ingredients

Some Pork
Some Green Pepper
Some Water Hair Fungus
Some Shallot
Some Ginger
Some Garlic
Some Cooking Wine
Some Corn Flour
Some Doubanjiang

Yuxiang Pork

1. Shred the meat, add a little salt, cooking wine and cornstarch to marinate for 10 minutes

2. Water-fat fungus, green pepper, shredded

3. Adjust the sauce

4. Heat the oil in a wok, add green onions, ginger, and garlic until fragrant, then add the meat and fry

5. Stir fry until the shredded pork turns white, add the sauce, and stir well

6. Then pour the green pepper and fungus, add some water in a small bowl with the sauce, add in, and stir-fry until the sauce is thick and evenly coated on the shredded pork and ingredients.

Tips:
There is no salt and chicken essence in the seasoning. This is because the combination of oil consumption and light soy sauce gives a salty and fresh taste. You don’t need to add other seasonings. You can add some soy sauce halfway to make the color better.