Yuxiang Pork

Name: Yuxiang Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork tenderloin; Some Fungus; Some carrot; Some green pepper; Some shallot; Some ginger; Some Dried chili; Some garlic; Some oil; Some salt; Some Soy sauce; Some Fuel consumption; Some Sugar; Some Cooking Wine; Some Rice vinegar; Some Pixian Doubanjiang; Some starch; Some White pepper; Some Thirteen incense

by Cheng Tai Private Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

WeChat public account "Chengtai Private Kitchen", to share with you all kinds of cuisines carefully cooked by Chengtai, to make life more warm.

The fish-flavored shredded pork dish is well-known, sweet and sour, especially appetizing, smooth in the mouth, and tender meat. It is definitely a good dish for dinner.

Although it is fish-flavored, it has nothing to do with fish. It is cooked with various condiments. Today I will share with you the recipe of this simple version of fish-flavored pork shredded, healthy and delicious, suitable for all ages!

Yuxiang Pork

1. Shred the tenderloin, add salt, cooking wine, a little light soy sauce, white pepper and starch, mix well, and marinate for 20 minutes.

2. After soaking the black fungus, wash and cut into shreds. Wash carrots and green peppers and cut into shreds for later use.

(I didn’t buy winter bamboo shoots in the market today, it would be better if I put some shredded winter bamboo shoots~)

3. Adjust sweet and sour sauce: 3 tablespoons of sugar, 2 tablespoons of rice vinegar, 2 tablespoons of light soy sauce, 3 tablespoons of water, a little oil, stir well and set aside.

(I use a stainless steel spoon of a moderate size, as long as the taste is sweet and sour~)

4. Put an appropriate amount of oil in the pan, heat it, pour in the shredded pork, fry until the color changes, and remove it for use.

5. Leave a little oil in the pot, add green onion, ginger, garlic and dried chili until fragrant, and stir-fry the red oil in Pixian bean paste.

6. Pour shredded carrots, shredded green peppers, and shredded fungus, stir fry, add a little thirteen spices to taste.

7. Pour the shredded pork back into the pot, then pour in the adjusted sweet and sour sauce, thicken it with water starch and remove it from the pot.

Tips:
1. Marinate the shredded pork in advance, the taste will be smoother and tender.
2. If there are winter bamboo shoots, add some shredded winter bamboo shoots and stir-fry, the taste will be more authentic~