Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

Production steps:

Step 1: shred the tenderloin, add 1 teaspoon cooking wine and a little salt, and then add appropriate amount of starch.

Step 2: cut winter bamboo shoots and Auricularia auricula.

Step 3: cut the onion, ginger and garlic, soak the red pepper, remove the stalk and seed, and chop them into a paste.

Step 4: mix all seasonings well, mix them into fish flavor juice, and put the chopped green onion into fish flavor juice.

Step 5: add shredded meat in warm oil and use chopsticks to disperse it. When the shredded meat turns white and does not adhere to each other, remove it from the fire immediately.

Step 6: stir fry the pickled peppers in hot oil until crisp and fragrant.

Step 7: stir fry ginger and garlic until fragrant.

Step 8: pour in the shredded meat and stir well.

Step 9: stir fry the shredded winter bamboo shoots and Auricularia auricula. Finally, pour the fish flavored juice along the edge of the pot, wait for 3 seconds, then stir well.

Materials required:

Pork loin: 100g

Winter bamboo shoots: 50g

Auricularia auricula: 50g

Scallion: 15g

Garlic: 10g

Ginger: 5g

Pickled red pepper: 20g

Sugar: 2 teaspoons

Vinegar: 2 teaspoons

Soy sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Starch: 1 / 2 tsp

Water: 2 teaspoons

Salt: 1 / 4 teaspoon

Note: 1, the amount of sugar to pay attention to, must not be excessive, sugar is too sweet. The function of sugar in fish flavor juice is to harmonize the taste and reduce the pungency of pickled peppers. The ratio of sugar and vinegar is generally 1:1, that is, vinegar can just submerge all the sugar. 2. The ratio of ginger, garlic and scallion is 1:2:3, that is, one part of ginger, two parts of garlic and three parts of scallion. 3. When the dish is in the pot, most of the soup is concentrated on the edge of the pot, so the sauce should be poured in from all around the dish, so that most of the soup can be gathered. 4. Pause for about 3 seconds after pouring The purpose of turning the pan is to make the sauce fully heated and gelatinized, so as to avoid desuperheating

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Rou Si