Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

"Fish flavored shredded pork is a traditional home dish, classic and popular. It's said that it's a must test dish for the third grade chef. It's so mysterious that many people think it's a rare dish. Not really. When you're ready, it's easy. "

Production steps:

Step 1: the raw material diagram is shown in the figure.

Step 2: cut bamboo shoots, boil in water for 6 minutes, cut agaric, cut fillet, marinate with egg white, 1 tsp pepper, 3 tsp cooking oil for 10 minutes. All seasonings are made into juice by removing the starch. Minced onion, ginger, garlic, chopped pepper and bean paste.

Step 3: grab the pickled shredded meat with two teaspoons of dry starch, add oil in the pan, heat it 50%, spread it over high heat, whiten and serve.

Step 4: stir fry the remaining oil in the pan over low heat, chop pepper, Pixian Douban, onion, ginger and garlic.

Step 5: add the shredded meat, stir fry the shredded bamboo shoots and Auricularia auricula evenly, add the juice, stir fry the shredded bamboo shoots and Auricularia auricula over high heat until they are broken.

Step 6: thicken.

Materials required:

Tenderloin: 300g

Bamboo shoots: 150g

Auricularia auricula: 50g

Chopped peppers: 1 tbsp

Pixian Douban: 1 / 3 tbsp

Garlic: Five

Chives: Five

Jiang: one piece

Salt: half a teaspoon

Vinegar: 1 tbsp

Soy sauce: 1 tbsp

Sugar: half teaspoon

Starch: 2 teaspoons

Cooking oil: half tbsp

Starch: 1 tbsp

Note: later; 1, you can put some carrot silk, increase color and nutrition. 2. After all the raw materials are ready, it will be quite easy to make. Make more of this dish, cook it with white water, mix it with water, it's super delicious, or use powder. 3. One of the disadvantages of salted meat with egg white is that if you can't control the amount, it is easy to fall off the residue or not tender. You must grasp it well. If you keep the egg white that is not absorbed by the meat, there will be residue. If the meat is absorbed by the meat, the meat will be tender. In addition, before you go to the restaurant, you should grasp the starch before the pot starts to burn. That is to say, you need to stay for a while. Finally, if the tenderloin is not good, it is very difficult to deal with, unless you use tender meat powder!

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yu Xiang Rou Si