Name: Yuxiang Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Tenderloin; 10s Dried fungus; 1/2 section carrot; 1 Red pepper; Some oil; 1 tablespoon Vinegar; 2g Sugar; Some Cooking Wine; Some ketchup; 2 tablespoons Doubanjiang; Some Soy sauce; 1g salt; 2 cloves garlic; Some Thirteen incense; 5g starch; Some pepper; piece ginger

Yuxiang Pork

by Xiaoyu Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The last time I made fish-flavored shredded pork was at my sister-in-law’s house, I felt a bit full of jujube. Yu-flavored shredded pork is Sichuan cuisine, and it’s normal for Sichuan girls to cook Sichuan cuisine.

Yuxiang Pork

1. Shred the tenderloin, add starch, and marinate in cooking wine for 10 minutes. Wash and shred the dried fungus after soaking. Shred carrots and red peppers.

2. Shred the onion, shred the ginger, and shred the garlic.

3. Light soy sauce, vinegar, tomato sauce, sugar, cooking wine. Thirteen incense, bean paste. Pepper, starch. Mix into juice.

4. Heat up in a pan and stir-fry shredded pork with oil.

5. Remove the color immediately and set aside.

6. Saute the onion, garlic, and ginger in the base oil.

7. Add red pepper shreds and carrot shreds and stir-fry evenly.

8. Stir-fry softly and stir-fry together with fungus shreds for 2 minutes.

9. After 2 minutes, add shredded pork and stir fry for 20 seconds.

10. Immediately pour in the mixed fish sauce evenly. Stir fry for 10 seconds.

Tips:
The meat is better cut when frozen in the refrigerator. The seasoning inside can be added as you like. I like the taste of vinegar, so I put a little too much. If you like spicy food, change the bean paste to chili paste. The process of frying shredded pork must be fast, otherwise the meat will be quick.