Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

Production steps:

Step 1: shred the sirloin, add a little salt and cooking wine, stir well, marinate for more than 5 minutes;

Step 2: Chop pickled pepper and set aside;

Step 3: make water starch, I make it thinner;

Step 4: cut bamboo shoots, blanch and drain, shred Auricularia auricula, cut onion, ginger and garlic;

Step 5: put the fish flavoring into a bowl and stir it to make fish flavoring;

Step 6: start the frying pan, heat the pan, cool the oil and stir fry the shredded meat until most of the shredded meat changes color, and put it out for standby;

Step 7: another pot, hot pot cool oil, low fire slow fried pickled pepper powder, stir fry until fragrant;

Step 8: add onion and ginger powder; continue to stir fry slowly over low heat until fragrant and red oil comes out;

Step 9: under the meat, immediately change the fire, quickly stir fry evenly;

Step 10: add bamboo shoots and Auricularia auricula, stir fry evenly;

Step 11: add fish sauce;

Step 12: stir fry until the soup is thick, remove from the pan and put on the plate, sprinkle with chopped green onion (except the amount)!

Materials required:

Pork loin: 250g

Boiled winter bamboo shoots: 50g

Auricularia polytricha: 30g

Rice vinegar: 1 tablespoon

Soy sauce: 1 tablespoon

Sugar: 2 tablespoons

Cooking wine: 1 teaspoon

Starch: 2 tablespoons

Chopped green onion: 1 tablespoon

Ginger: right amount

Minced garlic: right amount

Red pickled pepper: 2 tablespoons

Scallion: right amount

Salt: a little

Peanut oil: right amount

Attention: first, there is no substitute for bamboo shoots. Second, the fire, not a fire to fry to the end, the fire with the fire, the fire with a small fire. Third, in the middle of the pot, stir fry twice. Fourth, and most importantly, fish sauce. There is no mystery about fish sauce. If you want to be authentic, you still need to find a suitable taste. There are two key points: one is the ratio of sugar, vinegar and soy sauce. My method is 1:1:1. My family likes to eat sweet food, and add 0.5 to 1 more sugar. That is to say, first adjust sugar, vinegar and soy sauce according to 1:1:1, then according to your own taste, like sweet with sugar, like sour with vinegar, like salty with soy sauce or a little salt. Special tips: salt should be added carefully, because salt has been used in pickled meat. In fact, chili sauce is very salty. There is soy sauce in fish sauce. Even if the taste is heavy, a little more soy sauce is almost enough. My lesson is that as long as you add salt to the fish sauce, the dish will be salty. Second, the amount of water starch is more mysterious, because I don't know the concentration of water starch. But there is also a trick, that is, it's better to add less than more. If you add less, the juice is not thick enough. You can also remedy it. If you add more, it's not easy to make a pot of paste. Another trick is to add an appropriate amount of dry starch, and then add two teaspoons of water. This method is more affordable and economical. Generally, 250g to 300g shredded meat and 1 / 2 teaspoon of dry starch are almost the same.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Yu Xiang Rou Si