Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

"When he came back from a business trip, he suddenly said," pig, eat fish flavored shredded pork at noon. It was delicious a few days ago. " Hum, I'm really omnipotent. Protest belongs to protest. I seriously searched for some information, but most of them used yulanpian and Auricularia auricula, which I don't like very much. Let's have a pure meat version. Happiness is watching a bowl full of shredded meat be divided up, ha ha. "

Production steps:

Step 1: shred ginger, pickled pepper and garlic. (fat is used for refining, just ignore it.)

Step 2: shred the lean meat and marinate it with oil, salt, flour and soy sauce.

Step 3: mix sugar, vinegar, soy sauce, flour with warm water to make sauce.

Step 4: heat the oil pan, add the shredded lean meat and stir fry until discolored.

Step 5: leave the bottom oil in the pot, stir fry the bean paste over low heat until the red oil comes out.

Step 6: add shredded ginger, garlic and pickled pepper and stir fry until fragrant.

Step 7: pour in the shredded lean meat, add the seasoning sauce in step 3, stir fry evenly, then sprinkle in the stalk and stir fry until it is broken. The stem of the kohlrabi I used is easy to cook

Materials required:

Lean meat: 500g

Pickled pepper: 50g

Dish stick: moderate amount

Ginger: 3 slices

Garlic: 3

Cooking oil: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Sugar: right amount

White vinegar: right amount

Raw powder: appropriate amount

Bean paste: right amount

Note: the lean meat can be more tender and smooth by salting with raw powder before frying.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Yu Xiang Rou Si