Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

Production steps:

Step 1: cut pickled Auricularia auricula, winter bamboo shoots, lean pork, onion, ginger and garlic;

Step 2: marinate the shredded meat with a little salt, cooking wine and starch;

Step 3: hot pot under the cold oil, oil warm, under the meat quickly stir fry spread;

Step 4: stir fry until the meat turns white, then use a shovel to stir the shredded meat on the edge of the pot (or Sheng), add ginger and garlic to stir fry until it is fragrant;

Step 5: add fish sauce;

Step 6: stir fry bamboo shoots and black fungus in winter for a while;

Step 7: add in the water in advance and stir fry for about one minute;

Step 8: pour in the sauce;

Step 9: when the soup is thick, add scallion and stir fry evenly.

Materials required:

Pork essence: 200g

Fish sauce: right amount

Ginger, garlic and scallion: appropriate amount

Soy sauce: right amount

Cooking wine: moderate

Auricularia polytricha: right amount

Carrot: right amount

Water milling starch: appropriate amount

Vinegar: right amount

Precautions: 1. When cutting shredded meat, the knife should be precise, the thickness and length should be appropriate, and the knife should not be connected. 2. When dry Auricularia auricula bubbles, add some dry starch with bubbles to help clear the dirty matter on the Auricularia auricula. Before cooking, it is better to soak the hair with warm water, and it is not suitable to eat the part that is still tight together after soaking. Fresh Auricularia contains toxin and is not edible. Auricularia auricula has the function of anticoagulation, and is not suitable for people with hemorrhagic diseases. Pregnant women should not eat more.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Yu Xiang Rou Si