Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

"Fish flavored shredded pork is a common Sichuan dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has fish flavor, which is prepared by seasoning. This method originated from Sichuan folk unique cooking fish seasoning method, and now has been widely used in Sichuan cuisine. The meat is soft and tender, and the ingredients are crisp and tender. The color is ruddy, red, white and black. It's a delicacy handed down from generation to generation. "

Production steps:

Step 1: prepare materials.

Step 2: wash the pork, slice it first, and then shred it. Add egg white and starch. Add 2 tbsp cooking oil and marinate for 20 minutes.

Step 3: soak the dried Auricularia auricula in advance, and shred it with potatoes, green peppers and carrots.

Step 4: put a little more oil into the pot, spread the shredded meat and remove the color.

Step 5: stir fry scallion, ginger and garlic in the remaining oil, add chopped pepper and stir fry until fragrant.

Step 6: add shredded potato, shredded fungus and shredded carrot and stir fry until soft.

Step 7: add shredded meat and green pepper, stir fry evenly.

Step 8: Mix 1 tbsp salt, 2 tbsp soy sauce, 3 tbsp sugar, 4 tbsp vinegar and 5 tbsp water to make fish flavor juice. Pour in the fish sauce and stir well.

Step 9: the meat is soft and tender, and the ingredients are crisp and tender

Materials required:

Tenderloin: 200g

Eggs: right amount

Carrot: right amount

Potatoes: moderate

Auricularia auricula: right amount

Starch: right amount

Garlic: right amount

Scallion: right amount

Ginger: right amount

White pepper: right amount

Soy sauce: moderate

Sugar: right amount

Vinegar: right amount

Precautions: 1. When marinating meat, adding white pepper can help to remove fishiness and increase freshness. The addition of egg white and starch can help to lock the moisture in the shredded meat. Finally, the addition of edible oil can ensure that the moisture in the sliced meat will not be lost, making the shredded meat clear, non stick and delicious. 2. When frying shredded meat, it's better to use a non stick pot, so that the sliced meat is fresh and non stick. If you don't use a hot pot or a cold pot, don't use sticky oil at home. The so-called hot pot and cool oil is to heat the pot first, then add edible oil, and add shredded meat immediately before the edible oil is heated to a high temperature. Second, add more than half of the usual amount of cooking oil, can also play a role in preventing sticking pot.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Yu Xiang Rou Si