Yuxiang Pork

Name: Yuxiang Pork
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g Pork tenderloin; Winter bamboo shoots; carrot; a little Black Fungus; a little Chopped green onions; a little ginger; 1 little salt; 1 tablespoon Pixian Doubanjiang; a little Water starch; 1 tablespoon liqueur; 2 tablespoons Vinegar; 1 tablespoon Soy sauce; 1/3 tablespoon Sugar; 5 tablespoons water

by Moonfall Wu Cry (from Tencent...)

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

Some Chinese dishes have very interesting names. For example, there are no husband and wife or pig lungs in husband and wife lung slices, no wife in the wife cake, no fish in the fish-flavored pork shreds, and its origins are often caused by coincidence. The color, fragrance, and taste are complete, and it has been handed down to this day.
Today’s dish is shredded pork with fish flavour. There are many versions. Generally speaking, the main ingredients are shredded pork and black fungus. The other ingredients are slightly different. I always thought that cooking does not need to be authentic, as long as the family likes it and meets their own tastes, that is the most important thing.
Fish-flavored shredded pork, silky and tender pork, smooth and refreshing fungus, crispy winter bamboo shoots, rich flavor of onion, ginger and garlic, salty, sweet and sour slightly spicy, all tastes, unique flavor, delicious and delicious! It belongs to Sichuan cuisine, but it can be eaten all over the country, which shows that people love it!

Yuxiang Pork

1. Cut the tenderloin into thick strips, add appropriate amount of salt, wine, soy sauce and water starch and stir evenly, then add a little oil, and stir evenly to retain the moisture in the shredded meat, and it will be easier to disperse when it is smoothly fried

2. Cut winter bamboo shoots into large slices and blanch them in boiling water

3. Shred winter bamboo shoots, carrots and black fungus soaked in advance, mince green onion and ginger

4. 1 tablespoon of wine, 2 tablespoons of vinegar, 1 tablespoon of soy sauce, 1/3 tablespoons of sugar, 5 tablespoons of water. Prepare the sauce in advance, and dissolve dry starch with appropriate amount of water to form starch juice

5. Add oil in a hot pan, add shredded pork and stir-fry quickly. When the color changes, set it aside

6. Save the base oil, add ginger and 1 spoon of Pixian bean paste, stir fry, then add winter bamboo shoots, carrots and black fungus and continue to stir fry a few times