Name: Yuxiang Pork
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Pork tenderloin; 10g Black Fungus; 100g Winter bamboo shoots; 2 cloves garlic; 1 stage Green onions; 50 Soaked chili; 10g Bubble ginger; 15ml Soy sauce; 15ml Balsamic vinegar; 15ml White sugar; 15ml Cooking Wine; 30ml Water starch; 2g salt; 50ml Broth; 30ml oil

Yuxiang Pork

by An Xiaochu 520

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The fish-flavored shredded pork with reddish color and tender meat has four flavors: salty, sweet, sour and spicy. Make this well-known dish yourself, and show off your cooking skills in front of your family!

Yuxiang Pork

1. Wash the pork tenderloin and cut into 0.3cm thick shredded pork. Put the shredded pork in a bowl, add 1 tablespoon of water starch and 2g of salt, mix well, and marinate for 20 minutes.

2. Cut the water-fat winter bamboo shoots into thin shreds equivalent to shredded meat. Soak the black fungus in cold water (about 40 minutes), remove the stalks and cut into shreds for later use.

3. Chop pepper, ginger, green onion, and garlic into minced pieces.

4. Put the chopped green onion, light soy sauce, balsamic vinegar, white sugar, cooking wine, stock and the remaining water starch (1 tablespoon) in a bowl and mix thoroughly to form a gorgon juice for later use.