Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

"A common Sichuan dish, one of the main traditional flavor types of Sichuan cuisine. At the same time, it is also a home dish on the table of Sichuan people. Fish flavored shredded pork, which is accepted by modern people, is composed of fat three thin seven shredded pork, pickled pepper powder, salt, monosodium glutamate, sugar, ginger powder, garlic powder, green onion powder, vinegar, sesame oil, salad oil, water lake powder, as well as shredded winter bamboo shoots and black fungus. Texture after cooking: soft and tender shredded meat, crisp and tender ingredients. The color is ruddy, red, white and black. Taste characteristics: salty, sweet, sour and spicy, onion, ginger and garlic. It's a delicacy handed down from generation to generation. "

Production steps:

Step 1: prepare materials.

Step 2: cut the pickled Auricularia auricula, pepper and winter bamboo shoots into shreds.

Step 3: wash the pork, cut it into thick shreds, put it in a bowl, add salt, starch, pepper, cooking wine and cooking oil, mix well and marinate.

Step 4: Chop onion, ginger and garlic.

Step 5: mix 20g sugar, 10g soy sauce, 20g vinegar, 1g refined salt and 10g cooking wine; mix appropriate amount of Lake powder into fish flavor juice.

Step 6: put the oil in the pot and heat it to 50% hot oil. Pour in the shredded meat.

Step 7: spread the shredded meat, change color and serve.

Step 8: another pot into the pickled pepper powder, small fire stir fry red oil.

Step 9: add onion, ginger and garlic powder, and continue to stir fry for fragrance.

Step 10: add the shredded Auricularia and winter bamboo shoots, stir fry them quickly.

Step 11: add the fried shredded meat and stir fry for several times.

Step 12: finally add shredded pepper, cook in the sauce, stir fry from bottom to top for 20 seconds, until the soup is slightly thick, then out of the pot.

Materials required:

Pork loin: 400g

Pepper: 50g

Winter bamboo shoots: 70g

Auricularia auricula: 4

Red pickled pepper: 2 tbsp

Vinegar: 20g

Soy sauce: 10g

Sugar: 20g

Cooking wine: 10g

Salt: 1g

Pepper: right amount

Starch: appropriate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Edible oil: right amount

Note: 1 in the meat, along with the texture of the meat to cut. 2. Make sure the juice is ready in advance. When frying this dish, if you put the seasonings in turn and delay the time, the taste of the shredded meat will be different from that of the whole dish. Try to use pickled pepper or chopped pepper to make this dish. It's better not to use Pixian Douban sauce.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Rou Si