Yuxiang Pork

Name: Yuxiang Pork
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Pork tenderloin; 5s Fungus (water hair); 1 piece Bamboo shoots; 2 stages Green onions; 2 tablets ginger; 4 cloves Garlic cloves; 2 tbsp Oyster sauce; 1 tbsp Soy sauce; 1 tbsp Vinegar; 1 tbsp Sugar; 1 tbsp Doubanjiang; 1 teaspoon salt; 1 tbsp starch; 2 tbsp Cooking Wine

by Leyla REIRA

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

There is no fish, but it smells like fish.

Yuxiang Pork

1. The main materials are available. Shred the tenderloin, bamboo shoots, water fungus, shred green onions, mince garlic and ginger slices and set aside

2. Marinate the shredded pork with salt, cooking wine and a little starch for 10 minutes

3. Mix oyster sauce, light soy sauce, vinegar, sugar, and bean paste to form a sauce. Add the remaining gluten powder and water to make glutinous juice for later use.

4. Heat the oil in a wok, add green onions, ginger, and garlic until fragrant

5. Add in the silky pork and fry until the pork turns white

6. Add the mixed sauce and stir well, then pour in the bamboo shoots and wood ears

7. Use a small bowl of sauce to add some water to it, then add the gorgon sauce and stir-fry until the sauce is thick.

Tips:
1. The bean paste itself is more salty, so it should be put in moderation.
2. The seasoning of the ingredients can also be salty or sweet according to personal taste.