Yuxiang Pork

Name: Yuxiang Pork
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g pork; 200g Winter bamboo shoots; 8g Fungus; 1 tablespoon Doubanjiang; 1 ginger; 50ml Cooking oil; 1 clove garlic; 1 stage shallot; 15ml Cooking Wine; 1 tablespoon Soy sauce; 1 tablespoon Vinegar; 1 tablespoon Sugar; 0.5g MSG; 3ml Egg white; 5ml sesame oil; 5g starch; 0.5g salt

by Fly in Dream 88

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Yuxiang is one of the main traditional flavors of Sichuan cuisine. Because the dishes have a fish scent, the flavor is made of condiments.
The fish-flavored shredded pork has the characteristics of salty, sweet, sour and spicy, smooth and refreshing fungus, outstanding onion, ginger and garlic flavor, and the texture of the shredded pork is soft and tender.

Yuxiang Pork

1. Cut the pork into shreds, wash the soaked fungus, and shredded winter bamboo shoots

2. Add a little salt, egg white and starch to the shredded pork and mix evenly

3. Put the oil in the pot to mark out the shredded pork (about 40% of the oil temperature), dry it for later use

4. Pan oil, add green onion, ginger, garlic and fragrant, add bean paste and stir fry for red oil

5. Put in bamboo shoots

6. Add cooking wine

7. Add shredded pork, soy sauce, vinegar, sugar, salt and stir fry

8. Join fungus

9. Add MSG and stir fry

10. Thicken, add sesame oil

11. Loading

Tips:
When the shredded pork is marinated, you can add a spoonful of oil and mix well at the end, which can effectively retain the moisture of the shredded pork, and it is easier to disperse when the oil is slippery.