Yuxiang Pork

Yuxiang Pork

by Kitchen Secrets of Wu Xiaochu

4.7 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

I think the key to this dish is to cut the shredded pork. It must be fine and fine. I originally made it last night. The shredded pork was cut very finely. But because of the bad lighting at night, it didn’t look good when it was photographed. I made it again at noon today. I took a picture of the finished product, and the shredded pork was cut at will, and the taste is not as good as the one that was finely chopped last night.
Personal Food Weibo: Xiaochu Wu’s life notes, one dish every day

Ingredients

Yuxiang Pork

1. Wash the lean meat, first cut it into thin slices, then cut into filaments, put it in water to wash off the blood, drain it, add egg white, cornstarch, and cooking wine and marinate for 5 minutes. Cut garlic and ginger into shreds, soak dried fungus in advance and cut into shreds. Cut carrots and green peppers into fine shreds. Mix 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of vinegar, and 2 tablespoons of white sugar into fish sauce for later use.

Yuxiang Pork recipe

2. Add oil in the pot, add 1 tablespoon of bean paste and stir fry to get the red oil, then add ginger and garlic to explode the fragrance

Yuxiang Pork recipe

3. Add the marinated pork and stir fry for 1 minute

Yuxiang Pork recipe

4. Add green pepper and carrot shreds, continue to stir-fry for 1 minute on high heat, then pour in the previously adjusted juice, boil dry and stir-fry for 30 seconds, then add salt and chicken essence to serve.

Yuxiang Pork recipe

Tips:

1. You can mix cornstarch with water before starting the pot, pour it into the ingredients, thicken it, stir fry for a few seconds and then serve it on a plate.
2. Personal food Weibo: Wu Xiaochu’s life notes, update one dish every day

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