Yuxiang Pork

Name: Yuxiang Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork tenderloin; 80g carrot; 30g Water hair fungus; 1 piece green pepper; 1 piece Red pepper; Some shallot; Some garlic; Some ginger; Some Doubanjiang; Some Sugar; Some Vinegar; Some Cooking Wine; Some White pepper; Some starch; Some salt; Some Soy sauce

by Food Fun Vegetable House

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Today I saw a very warm sentence: If you don’t know what to do, then cook! [Welcome to exchange food, please search WeChat public account: "Shiqu Cai Caiwu" or directly add "EJM2467"]
The "Book of Rites" has a saying, "Eat men and women, people's great desires will be stored." Human beings are "delicious" by their nature. Food is the common language of mankind, regardless of national boundaries and races. At present, food is gathered because of taste, and happy because of love.
If governing a big country is cooking small dishes, it is said that governing a big country is actually based on the same principles as cooking. The path is simple, easy and difficult, and the key is how to grasp the problem.
If you don’t know what to do, just cook. Cooking can also exercise one's mind and perseverance. No one dish is easy (ignoring technical requirements). If you don’t have a patience; you don’t have a sincere heart that loves life; you don’t have the slowness and leisure to enjoy life; it is estimated that delicious food is just a plate of food that stuffs your stomach.
Come on, pick up the shovel and go to the kitchen with me. The kitchen has laughter, surprises, expectations, satisfaction, sense of accomplishment, and full of love.
Let us use food to express our love, because food is our best language.

Yuxiang Pork

1. Prepare the ingredients in advance

2. Cut carrots, green peppers, red peppers, and water-fat fungus into shreds (I used bowl ears, so I didn’t cut them); cut green onion into sections, garlic and ginger, and set aside.

3. Cut pork tenderloin into shreds, marinate with cooking wine, salt and pepper for 10 minutes and set aside

4. Prepare fish-flavored sauce, pour appropriate amount of Baoning vinegar, sugar, light soy sauce, pepper, and soy sauce into a bowl, mix well and set aside

5. Pour the oil in the pot and heat it to 70%, add the marinated shredded pork and stir fry over high heat until the shredded pork turns white and quickly remove it

6. Leave a little base oil in the pot, add the bean paste and fry until the red oil is fragrant, add garlic, ginger, and green onions to continue frying, then add the shredded pork that has just been fried, and then add the tuned fish fragrance Stir-fry the juice evenly, add carrot shreds, fungus shreds, and green and red pepper shreds at the end

7. Pour in an appropriate amount of wet starch before starting the pan, ready to eat

Tips:
1. The meat needs to be marinated in advance so that it can taste
2. The most important taste that affects fish-flavored shredded pork is the blending of fish-flavored juice. The amount of vinegar is a little more than that of sugar.
3. The final thickening can increase the taste and color of the whole dish