Yuxiang Pork
1.
Cut the pork into thin strips into a larger bowl, add 1 tablespoon light soy sauce, 1/4 teaspoon refined salt, 1/3 teaspoon pepper, 1/4 teaspoon sugar, 1/2 tablespoon juice, white wine Grab 1 tablespoon first, then add 2 tablespoons of cornstarch, and then add 1 tablespoon of vegetable oil, and then, let it stand for 30 minutes or more.
2.
Prepare the accessories. For convenience and speed, use a hand-pulverizer to cut the ginger, garlic and red onion into small pieces and put them into the pulverizer. Shred the bamboo shoots and fungus for later use.
3.
Hand pulverizer to beat the ginger, onion and garlic into fine powder.
4.
Use a whisk to put the minced ginger, onion and garlic into a bowl, and cut the red pepper into rings.
5.
Add oil to the pot, raise the heat to medium high, and the oil temperature is about 150°C. Put a piece of shredded pork into the test oil temperature. When it can make a sizzle, you can start the fry. Put the shredded pork into the pot, turn on the medium-high heat, and fry until it stops. Pick up the filter oil.
6.
Open another wok, add water, bring to a boil, add 1/2 tablespoon of refined salt and 1 tablespoon of vegetable oil, then pour the shredded bamboo shoots into the pot, then let the water boil, pick up the bamboo shoots to drain, keep the water useful, blanch Bamboo shoots are used to remove the canned smell.
7.
Bring the water to a boil, pour in the fungus shreds, boil the water for about 3 minutes, pick up and set aside, so that it can remove the woody smell and make the fungus slightly softer.
8.
Put the gorgon sauce seasoning into the pot, stir evenly, try the taste and feel the taste is enough, turn on the high heat, stir while burning, burn until it foams, and reduce the heat.
9.
Pour in shredded pork, bamboo shoots and fungus, stir-fry evenly, and take out. Enjoy!
Tips:
1. Can not find fresh bamboo shoots, so I switched to canned bamboo shoots;
2. Use shallots instead of chives when making gorgon juice to have a more onion fragrance;
3. The vinegar used can also be aged vinegar, the author prefers Zhejiang vinegar;
4. Put a little fish sauce in the gorgon sauce to taste fresher;
5. The spoons, spoons and measuring cups used by the author in any food blog posts such as cooking, baking, etc., all use international measuring tools. They are not the spoons and cups we usually use to mix drinks and contain food at home or restaurants.
