Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

"I can't remember which time I ordered fish flavored shredded pork in a restaurant. The people who ate with me told me the story about fish flavored shredded pork. It turns out that this Sichuan home cooked dish, which ranked the top in the order list of large and small restaurants, came by chance. The main ingredients are not particular, and the side dishes are all as good as you like. It's really interesting. It's said that there was a business family in Sichuan a long time ago, and their family loved it Fish is also very particular about seasoning, so they put some scallion, ginger, garlic, wine, vinegar, soy sauce and other seasonings to remove fishiness and increase flavor. One night, when the hostess of the family was frying another dish, in order not to waste the ingredients, she put all the leftover ingredients in this dish. At that time, she thought that this dish might not taste very good. Maybe the man in the family was not easy to explain when he came back. She was in a daze when her husband went home to do business. The husband didn't know whether he was hungry or felt that the dish was special. He grabbed it with his hand and swallowed it before the meal was ready. Before a minute, he couldn't wait to ask his wife what the dish was made of. When she stammered, she unexpectedly found that her husband even praised the dish. When her husband saw that she didn't answer, he asked her, "how delicious is it made of ”In this way, his wife told him all about it. And this dish is fried with the ingredients of Shaoyu and other dishes, so it's called Yuxiang fried

Production steps:

Step 1: 260 grams of shredded pork fillet (not very accurate, about half a catty is enough ~ ~); a few pickled Auricularia auricula (optional ~); a section of green onion; a few cloves of garlic; a small piece of ginger; a green pepper (optional ~); starch; soy sauce; sugar; vinegar; cooking wine; cooking oil; Pixian Douban sauce; chicken essence; tomato sauce (optional ~)

Step 2: Chop pepper (it's better to choose Hunan or Sichuan, if you make it yourself, it's not difficult, I'm going to have a try ~); < br > < br > a potato, cut into shreds (don't praise my knife work, this is Lin Ge's professional tool, it's a good small eraser, the shreds won't be too thin or too thick, take pictures another day ~), and it should be too cold Water, or it won't be crisp

Step 3: cut shredded meat + two spoons of starch + a few drops of cooking oil + a spoonful of cooking wine + a little water + a small spoonful of salt (it seems that you can also add an egg white, but I didn't add it ~); < br > < br > stir and grasp well; put aside and wake up for 20 or 30 minutes~~

Step 4: chop the green onion, ginger and garlic into powder; shred the fungus; shred the pepper and soak it in the water

Step 5: mix the sweet and sour juice: half a teaspoon of starch + two and a half teaspoons of sugar + one teaspoon of vinegar + half a teaspoon of chicken essence + half a teaspoon of soy sauce + two teaspoons of water + one teaspoon of salt; mix well and set aside

Step 6: take the pot and pour more oil~~

Step 7: put the shredded meat with chopsticks in a 60-70% hot oil pan and spread it. When the shredded meat turns white (a little pink is OK, don't fry it old. The whole process of cooking this dish is over high fire ~), take it out with a fence and put it aside to control the oil

Step 8: leave a little of the oil in the pot, and pour the rest into a small bowl to make other dishes. When the oil is 70% to 80% hot, pour in onion, ginger, garlic and a large spoon of chopped pepper to stir up the flavor~~

Step 9: put a spoonful of Pixian Douban sauce into the pot and stir fry out the red oil~~

Step 10: first put shredded potatoes, stir fry a few times~

Step 11: add shredded meat and agaric, or stir fry a few times over high heat~~

Step 12: Oh, now pour in the sweet and sour sauce, which is the highlight of this dish. Stir fry it over high heat for a few times. Add a little tomato sauce for coloring (this can be omitted ~). OK ~ ~ < br > < br > because there is salt in the bean paste and the sweet and sour sauce, I eat light, so I don't add any more salt. If the taste is too heavy, I can add a little more salt~~

Step 13: it looks good. It's just that the chili strip is a bit of a drag, roar~~~

Materials required:

Pork fillet: 260g

Auricularia polymorpha: 6

Onion: a paragraph

Garlic: 6 cloves

Jiang: a small piece

Green pepper: one

Chopped peppers: a spoonful

Tomato sauce: a spoonful

Edible oil: right amount

Pixian Douban sauce: one scoop

Salt: a spoonful

Potatoes: moderate

Starch: 1 / 2 teaspoon

Soy sauce: 1 / 2 teaspoon

Sugar: 2.5 tbsp

Vinegar: 1.5 tbsp

Cooking wine: 1 teaspoon

Chicken essence: 1 / 3 tbsp

Water: a little

Note: 1, as a side dish of potatoes can also be replaced by bamboo shoots, lettuce, cucumber, or no side dish is no problem ~ ~ 2, many recipes sweet and sour Belgium 2:1, I don't like to eat too sweet, so it is 2:1.5, it is recommended to try a few times, according to their own taste to adjust. 3, when rowing shredded meat with chopsticks under the oil pot, or easy to stick together

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Yu Xiang Rou Si