Yuxiang Pork
by doll@
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare the ingredients.
2. Shred winter bamboo shoots, fungus, carrots, red peppers, and hot peppers. Put cooking wine, salt, pepper and a little chicken essence in the shredded pork and grab it by hand, then add an appropriate amount of water starch to grab it and eat it. After the water is slightly viscous, pour in a little salad oil and mix for a while, and make a slurry for 10 minutes for later use.
3. Put half of the minced garlic in the bowl, then add salt, pepper, chicken powder, sugar, soy sauce, balsamic vinegar, cooking wine and water. The ratio of soy sauce, vinegar, and sugar is one to two.
4. Bring water to a boil in a pot, blanch the shredded winter bamboo shoots, shredded wood ears, and shredded carrots, then remove and drain the water for later use.
5. Heat the wok, put it under the cold oil and add the mashed meat to the slick and remove it for later use.
6. Heat up a frying spoon, add peanut oil, pour in Pixian hot sauce and minced green onion and ginger and stir fry. (Friends who like spicy food can add chopped pepper)
7. Stir fragrant, pour into a bowl of juice and stir well.
8. After the sauce is stir-fried, add bamboo shoots, fungus, carrots and colored peppers.
9. Then put in the cooked pork shreds and stir-fry evenly over high heat.
10. Thicken the starch with water before serving. This dish only takes 5 minutes to make.
