Name: Yuxiang Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Tenderloin; 200g Winter bamboo shoots; 200g carrot; 70g green pepper; 10g Fungus; 20g shallot; 15g Soy sauce; 15g Oyster sauce; 30g Doubanjiang; 10g oil; 10g starch; 10g Sugar; 4g salt; 10ml Cooking Wine; 15g garlic; 10g ginger; 20g Vinegar

Yuxiang Pork

by Pinpin Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The fish-flavored shredded pork is characterized by salty, fresh and slightly spicy, with a strong flavor of onion, ginger and garlic. Among them, the most important seasoning is pickled pepper. Yuxiang pork shreds are made with bamboo shoots or cucumbers in Sichuan, but they change when they spread to other regions. Carrots, green peppers, fungus, magnolia slices, all kinds, I don’t know. Why, but they are all delicious. I made this dish in an improved version of Shandong. not bad. I want to communicate with me on the WeChat public account (pinpincf) and chat with you every night. Let's talk about the detailed production steps.

Yuxiang Pork

1. Prepare ingredients.

2. Prepare the seasoning. And put these seasonings into a small bowl.

3. Carrots, winter bamboo shoots, fungus, ginger, green pepper shred, garlic slices, set aside.

4. The tenderloin is sliced and shredded.

5. Stir-fry the shredded pork with cold oil in a hot pan and set aside.

6. Add shredded ginger, green onion and garlic slices to stir-fry the bean paste.

7. Add carrot shreds and winter bamboo shoots and stir fry

8. Add green pepper shreds and stir fry

9. Add black fungus and stir fry.

10. Add the tenderloin and stir fry for a while.

11. Add the sauce and fry until the sauce is thick and evenly wrapped on various silks. That's it.

12. Out of the pot! ! !

Tips:
1. Doubanjiang is a mixture of pickled pepper and broad bean paste in a ratio of 7:3. It is used to stir-fry twice-cooked pork and mapo tofu. If there are no conditions, you can barely use Doubanjiang instead.
2. Add sauce, a spoonful of sugar, about two caps of the bottle cap of the drink, add vinegar just over the sugar, add a little soy sauce, salt, and water