Yuxiang Pork Shreds—jiesai Private Kitchen

Name: Yuxiang Pork Shreds—jiesai Private Kitchen
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g Pork belly; 30g Fungus (water hair); 50g Winter bamboo shoots; 2 tablets ginger; 15g Sugar; 5ml Soy sauce; 8 cloves garlic; 40ml oil; 10ml Cooking Wine; 3 segments shallot; 10ml Vinegar; 20g Doubanjiang; 20ml Plain Water

by Jiesai Private Kitchen

4.9 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

1

Yuxiang shredded pork is a common Sichuan dish. Yuxiang is one of the main traditional flavors of Sichuan cuisine. The finished dish has a fish aroma, and its taste is made from condiments. This method originated from the unique flavoring method of cooking fish in Sichuan folks, and it has been widely used in Sichuan-style cooked dishes.
Ingredients description:
If you don't have fungus or fresh bamboo shoots in your home, you can also use other materials according to your own preferences.

Yuxiang Pork Shreds—jiesai Private Kitchen

1. Shred the pork belly and marinate for about 15 minutes;

2. Wash fresh bamboo shoots and fungus and cut into shreds, shred green onion, shred ginger and garlic

3. Put all the spices and water in the pot;

4. Then put in the marinated shredded pork, bamboo shoots, and fungus in turn;

5. After cooking, add the pan-out ingredients, stir evenly, take out the pan and put on a plate.

Tips:
1. When the shredded pork is put into the pot, use a spatula to scatter it at the bottom of the pot;
2. For household production, shredded carrots and green peppers can be used instead of shredded bamboo shoots.