Yuxiang Pork

Yuxiang Pork

1. 200 grams lean meat, cut into strips for later use

2. 25 grams of fungus, shredded and set aside

3. 50 grams green and red peppers, shredded and set aside

4. 20g winter bamboo shoots, shredded, set aside

5. A little green onion, ginger, garlic, cut well and set aside

6. Add appropriate amount of salt and cooking wine to the cut shredded pork, stir evenly to taste

7. Add starch to the shredded pork and stir evenly

8. Pour the shredded pork into a frying pan and cook for later use (heat the oil to about 100 degrees and add)

9. Heat the water and pour in the fungus, bamboo shoots and green and red peppers to get raw, set aside

10. Heat the pan, add oil, add green onion, ginger and garlic until fragrant

11. Pour into 1 can of Chef Sibao Xiaoshijiao series fish-flavored shredded pork seasoning, stir fry evenly

12. Pour the prepared shredded pork, green and red peppers, fungus, and bamboo shoots into the pot and stir-fry evenly

13. Prepare a small amount of water, add an appropriate amount of starch to thicken, and add it to the pot

14. Stir-fry evenly, pour it into the plate, and complete a delicious fish-flavored shredded pork.