Yuxiang Pork

Name: Yuxiang Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Tenderloin; A paragraph carrot; piece green pepper; piece Fresh bamboo shoots; 3 flowers Dried fungus; Some salt; Some oil; Some sesame oil; Some Soy sauce; Some Balsamic vinegar; a little Sugar; Some starch; Some Egg white; a little black pepper powder; piece ginger; 3 petals garlic; 5 trees Shallots; Some Doubanjiang; 4 Pickled peppers

by Leaf's Little Chef

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Fish-flavored pork shreds is a famous dish in Sichuan cuisine. It is slightly spicy and sweet, and it is very delicious. I once had a friend who loved this dish very much. It is a must-order dish every time, but I don't like cooking outside. I think the amount of oil and sugar is too much, which is a bit greasy. So I started to practice, I made this fish-flavored shredded pork with less oil, less sugar, and a little more ingredients, so that it is more nutritious and fits the concept of healthy diet. There are differences in practice. The one that suits you is the best. Let’s share this fish-flavored pork shredded I made..."

Yuxiang Pork

1. Prepare the raw materials, soak the dried fungus in cold water in advance

2. Cut the tenderloin into shreds, add a little salt, black pepper, appropriate amount of sesame oil, egg white, starch, stir well and set aside

3. Fresh bamboo shoots cut into filaments

4. Cut fungus, carrots, and green peppers into shreds

5. Cut ginger and pickled peppers into shreds, scallions and white onion into sections, cut the green onion leaves into chopped green onions, mince garlic, and chop finely bean paste

6. In the pot, boil, put in the shredded bamboo shoots and blanch it for later use

7. Heat the pot, add a proper amount of oil and heat to 60% heat, add a little minced garlic and sauté

8. Add pork shreds and stir fry to change color

9. Add shredded bamboo shoots, shredded carrots, and green peppers, stir fry together until the color changes, and set aside

10. Add appropriate amount of oil to the pot again, add minced garlic and bean paste, and stir-fry slowly to get the red oil

11. Add shredded ginger, green onion, pickled pepper, add appropriate amount of light soy sauce, balsamic vinegar, a little sugar, and stir fry for a fragrance

12. Pour in the previously fried shredded pork and stir-fry evenly

13. Sprinkle with chopped green onion on the surface

Tips:
1. Blanching the bamboo shoots can reduce the content of oxalic acid and have a better taste;
2. The bean paste is saltier, so less salt should be added when marinating the shredded pork, and no more salt should be added during the subsequent production process.