Yuxiang Pork

Name: Yuxiang Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Tenderloin; Some carrot; Some Bamboo shoots; Some Fungus; Some salt; Some starch; Some Green onion ginger; Some Cooking oil

by Chef's Four Treasures Famous Dishes

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Yuxiang shredded pork is a common Sichuan dish. The smell of fish is one of the main traditional flavors of Sichuan cuisine. Prepared dish: brown-red color, salty, fresh, sour and sweet, rich green onion, ginger and garlic, and its flavor is made of 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

piece Tenderloin
Some Carrot
Some Bamboo Shoots
Some Fungus
Some Salt
Some Starch
Some Green Onion Ginger
Some Cooking Oil

Yuxiang Pork

1. Shred the tenderloin, add salt, starch, and a little water, stir well and marinate for 10 minutes

2. Shred winter bamboo shoots, fungus, carrots, and fungus for later use

3. Add appropriate amount of oil to the pot, add the bamboo shoots and stir fry, then add carrots, stir fry the fungus shreds, and serve.

4. Raise the pan, add a proper amount of oil, heat the pan with cool oil, add the pork shreds and stir fry until the surface changes color, add the green onion and ginger until fragrant

5. Add the Xiaoshijiao fish-flavored shredded pork sauce and stir fry for a while to evenly color the shredded pork

6. Add the freshly processed side dishes and stir-fry evenly.

Tips:
One is the choice of ingredients, tenderloin is the first choice, it tastes more tender. Chop the pickled peppers finely before putting them in the pan, so that you can fry the bright red oil.

The second is to heat up and stir-fry the fish-flavored pork shreds. The fire should be big enough and the gas should be enough, so that the taste of the fried dishes is naturally not bad.