Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

"It is said that a long time ago, there was a business family in Sichuan. Their family liked fish very much, and they were also very particular about seasoning, so when they cooked fish, they always put some seasonings such as onion, ginger, garlic, wine, vinegar, soy sauce and so on. 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 named Yuxiang fried. Later, this dish has been improved by Sichuan people for several years, and has been included in Sichuan cuisine for a long time, such as fish flavored pork liver, fish flavored shredded pork, fish flavored eggplant and fish flavored three shredded pork. Today, because of the unique flavor of the dish, it is popular all over the country. "

Production steps:

Step 1: main material.

Step 2: shred pork, carrot, green pepper and agaric and put them on different plates. The picture I took was too big to see the shredded meat

Step 3: seasoning. I forgot to take care of starch. Parents must add starch

Step 4: make fish sauce. 6 teaspoons vinegar, 6 teaspoons sugar, half teaspoon soy sauce, half teaspoon cooking wine, half teaspoon salt, half teaspoon monosodium glutamate, 1 teaspoon starch. (the seasoning spoon is a small spoon used to hold seasoning at home. Each is about the same size, as long as it's not too big.)

Step 5: seasoning. (Pixian Douban, garlic.)

Step 6: use a kitchen knife to make the garlic like this.

Step 7: stir garlic.

Step 8: squeeze out some Pixian Douban.

Step 9: pour a little oil into the pan.

Step 10: heat the oil and pour in the minced garlic.

Step 11: stir fry garlic until fragrant, pour in Pixian Douban.

Step 12: after frying out the flavor, put in the carrot, green pepper and Auricularia auricula.

Step 13: stir fry until half cooked, add the cut meat.

The fourteenth step: stir fry quickly, fry until white, add the fish flavored sauce before.

Step 15: stir fry well, you can load the plate.

Materials required:

Pork: 400g

Carrot: 50g

Green pepper: 50g

Auricularia auricula: 50g

Garlic: 2 cloves

Vinegar: 6 teaspoons

Sugar: 6 teaspoons

Soy sauce: half a teaspoon

Cooking wine: half spoon

Salt: half seasoning spoon (proper amount)

Monosodium glutamate: half seasoning spoon (moderate amount)

Edible oil: right amount

Pixian Douban: moderate

Starch: a seasoning spoon

Note: if you have chicken essence or beef essence at home, you can add a little, the taste will be better^_^

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Yu Xiang Rou Si