Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

"Forever favorite"

Production steps:

Step 1: lean meat: shred, add half a spoonful of soy sauce, 1 spoonful of cooking wine, 1 spoonful of starch, 1 spoonful of botanical garden and 2 pieces of ginger, stir well, marinate for at least 15 minutes.

Step 2: take down the fat part of the pork and cut it into shreds for standby; cut the onion, ginger and garlic into the picture for standby;

Step 3: cut carrots, peppers and day lily, as shown in the picture

Step 4: cut the Auricularia auricula, as shown in the picture

Step 5: put a little oil in the pot, smooth the cured lean meat for 7 minutes, mature and set aside

Step 6: leave a little bottom oil in the pot, add pork shreds to stir fry the first meat oil, add 10 pieces of prickly ash, fry and paste the prickly ash

Step 7: adjust juice: 3 tbsp vinegar, 2 tbsp soup, 1 tbsp soy sauce, 2 tbsp starch, and water to make half a bowl of fish flavor juice

Step 8: add 2 tbsp of Qixian Douban sauce and stir fry for 20 seconds

Step 9: put a little oil in the pot, add 10 Chinese prickly ash, deep fry until the Chinese prickly ash turns black and discard

Step 10: add onion, ginger and garlic and saute until fragrant

Step 11: add the fat meat and stir fry the meat oil

Step 12: add shredded pepper and day lily, stir fry for more than ten seconds, then add shredded carrot and Auricularia auricula, stir fry the ingredients thoroughly

Step 13: add 2 tbsp of Qixian Douban sauce and stir fry for 20 seconds. Add onion, ginger and garlic and saute until fragrant

Step 14: add the sliced lean meat.

Step 15: add shredded pepper and day lily and stir fry for 20 seconds. Add shredded carrot and agaric and stir fry until the ingredients are ripe

Step 16: stir 3 tbsp vinegar, 2 tbsp sugar, 1 tbsp soy sauce, 2 tbsp starch, and water to make half a bowl of soup, then pour it on the stir fried vegetables, stir the juice evenly, put in the right amount of salt, stir evenly, turn off the heat and get out of the pot

Step 17: add the sliced lean meat and stir well

Step 18: pour the fish flavored juice on the vegetables, stir evenly, add the right amount of salt, stir evenly and then out of the pot

Materials required:

Lean pork: 2 liang

Carrot: Half Root

Pepper: Half Root

Daylily: a handful

Auricularia auricula: one

Vinegar: 3 tbsp

Sugar: 2 tbsp

Soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Veteran: half a spoonful

Starch: 3 tbsp

Onion, ginger and garlic: right amount

Note: 1. In the process of frying, one didn't dare to take photos because he was afraid of affecting the stir frying too much. However, these steps without photos are basically in the order of stir frying, which is the process of stir frying. You can understand without pictures. 2. The purpose of putting salt last is to prevent excessive salt intake. Although young, it is better to prevent it early. 3. Originally, it's authentic to put winter bamboo shoots in fish flavored shredded pork, but it's hard to buy winter bamboo shoots in summer, so I replaced it with day lily, which is also very delicious!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Yu Xiang Rou Si