Yuxiang Pork

Name: Yuxiang Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 260g Tenderloin Shredded; 6s Soaked fungus; A paragraph shallot; 6 cloves garlic; A small piece ginger; 1 green pepper; 1 spoon Chopped pepper; 1 spoon ketchup; Some Cooking oil; A tablespoon Pixian Doubanjiang; 1 spoon salt; Some potato; 1/2 spoon starch; 1/2 spoon Soy sauce; 2.5 spoons Sugar; 1.5 spoons Vinegar; 1 spoon Cooking Wine; 1/3 spoon Chicken Essence; a little Shimizu

by Hu Xiaojiao

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I can’t remember which time I ordered the fish-flavored shredded pork in a restaurant. The people who ate together told me the allusion about the fish-flavored shredded pork~

It turns out that this Sichuan home-cooked dish, which is at the top of the ordering list of large and small restaurants, came so accidentally~

Don’t pay attention to the main ingredients, you can choose the side dishes as you like~ The taste is all the same, it’s really interesting~

According to legend, a long time ago, there was a merchant house in Sichuan. The people in their family like to eat fish and are very particular about seasoning. So when they cook fish, they put some green onions, ginger, garlic, wine, vinegar, soy sauce, etc. to remove the fish. Flavor-enhancing seasoning. One night when the hostess in this family was cooking another dish, she put all the leftover ingredients from the last fish-cooking in this dish in order not to waste the ingredients. At the time, she thought it was this. The dishes may not taste very tasty, and the man in the family may not be able to explain it after coming back. She was in a daze, and her husband went home from business. This husband doesn’t know if it’s because of his hunger, he still feels that this bowl of dishes is special, and he grabbed it with his hands before the meal was served and swallowed it in his mouth. Before waiting for a minute, he couldn’t wait to ask his wife how the dish was made. Yes, when she was stuttering, she unexpectedly found her husband repeatedly praised the taste of her food. Seeing that she did not answer, her husband asked "how is it delicious and what is it done?" Tell him five to ten. And this dish is fried with the ingredients of grilled fish and other dishes, so it will have endless flavor, so it is named Yuxiang Fried, and it is named after it. "

Yuxiang Pork

1. 260g shredded pork tenderloin (you don’t need to be precise, about half a catty is fine~~); a few soaked fungus (optional~); a piece of green onion; a few cloves of garlic; a small piece of ginger; a green chili (Optional~); starch; soy sauce; sugar; vinegar; cooking wine; edible oil; Pixian bean paste; chicken essence; tomato sauce (optional~)

2. Chopped peppers (It is best to choose from Hunan or Sichuan, if you can make it yourself, it is not difficult, I plan to take the time to try~);

One potato, cut into shreds (don’t praise my knives, this is a small wiper made by Brother Lin with a professional tool, it’s very easy to use, the shreds won’t be too thin or too thick, please take a picture later ~), have to use cold water, otherwise it won’t be crispy

3. Cut shredded pork + two spoons of starch + a few drops of cooking oil + a spoon of cooking wine + a little water + a small spoon of salt (it seems that you can also add an egg white, but I didn't add it~);

Stir and grab well; put it aside and wake up for two to thirty minutes~~

4. Chop the green onion, ginger, and garlic into fines; shred the fungus; shred the pepper and soak in water

(I'm too thick, it's a chili strip, and I forgot to soak it in water to make it roll, hehe~)

5. Adjust the sweet and sour sauce: half a spoon of starch + two and a half tablespoons of sugar + one tablespoon of vinegar + half a spoon of chicken essence + half a spoon of soy sauce + two tablespoons of water + one spoon of salt; stir well and set aside

6. Start the pot and pour the oil, you need to pour more~~

7. Chop the shredded pork with chopsticks and place it in a frying pan that is heated to 60% to 70% heat, and spread it out; wait for the shredded pork to turn white (a little pink is okay, don’t fry old~ the whole process of making this dish) It’s a big fire~) and then use a strainer to remove it and set it aside to control the oil

8. Keep a little bit of the oil from the shredded pork in the pot, and pour the rest in a small bowl to make other vegetables; when the oil is 70% to 80% hot, pour in the chopped green onion, ginger, garlic and a tablespoon of chopped pepper, and stir out. Fragrance~~

9. Put a large spoonful of Pixian bean paste into the pot, fry out the red oil, be sure to make the red oil~~

10. Put the potato shreds first, stir fry a few times over high heat~

11. Add pork shreds and fungus shreds, or stir fry a few times on high heat~~

12. Oh, now pour the finishing touch of this dish-sweet and sour sauce, still stir fry a few times over high heat; add a little tomato sauce to color (this can be omitted~); get it~~

Because there is salt in the bean paste and sweet and sour sauce, I ate relatively light, so I didn’t add any more salt. If the taste is heavy, you can add a little more salt~~

13. It looks good, but the chili strips are a bit horrible, roar~~~

Tips:
1. Potatoes used as side dishes can also be replaced with bamboo shoots, lettuce, cucumbers, etc., or no side dishes are no problem~~

2. A lot of recipes sweet and sour Belgium 2:1, I don’t like to eat too sweet, so it’s 2:1.5. It is recommended to try several times and adjust according to your own taste.

3. Hold the frying pan with chopsticks when cutting the shredded pork, otherwise it will stick together easily