Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

"Fish flavored shredded pork is a classic dish in Sichuan cuisine. In fact, it's not difficult to make it well. You can add other side dishes according to your own taste to become a real family stir fry!"

Production steps:

Step 1: prepare pork tenderloin, pickled fungus and fresh bamboo shoots, pickled pepper (or Pixian bean paste), onion, ginger and garlic.

Step 2: shred the meat, fungus and bamboo shoots.

Step 3: Chop pickled peppers and Pixian Douban sauce, put a spoonful of cooking wine, two spoonfuls of soy sauce, three spoonfuls of sugar, four spoonfuls of vinegar, a little chicken essence into a small bowl of sauce, and then add a proper amount of water starch into it, and soak onion and ginger into the bowl of sauce.

Step 4: put a little water, cooking wine, proper amount of starch, an egg white, white pepper and a little salt into the meat, mix well.

Step 5: pour in a little oil and seal the meat.

Step 6: Boil the water and cook the fungus and bamboo shoots.

Step 7: pour the oil into the pan, slide the shredded meat, change color and set aside.

Step 8: leave the bottom oil, add Pixian Douban sauce and pickled pepper.

Step 9: take out the onion, ginger and garlic from the bowl and put them into the pot to fry until fragrant.

Step 10: put in agaric and bamboo shoots.

Step 11: put in a bowl of juice.

Step 12: add shredded meat and stir well. Turn the spoon and pan to remove.

Step 13: delicious fish flavored shredded meat is ready, delicious rice ~ classic reappearance.

Materials required:

Pork tenderloin: moderate

Auricularia auricula: right amount

Fresh winter bamboo shoots: appropriate amount

Egg white: right amount

Starch: right amount

Pixian Douban sauce: right amount

Pickled pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

White pepper: right amount

Chicken essence: appropriate amount

Note: 1. Put Pixian bean paste is to add fresh fried red oil. 2. Put egg white in the meat, the meat will be more smooth and tender. After mixing, seal it with oil, and the meat will not stick when the oil is added.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Rou Si