Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

"Very casual home style fish flavored shredded meat, no matter authentic and classic, oneself and family eating incense is the biggest satisfaction."

Production steps:

Step 1: shred pork loin, add 1 teaspoon cooking wine, 1 / 4 teaspoon salt and 1 teaspoon starch, and set aside.

Step 2: mix all the ingredients into a sauce.

Step 3: soak and wash Auricularia auricula, shred and set aside.

Step 4: blanch bamboo shoots in boiling water and set aside.

Step 5: Chop onion, ginger and garlic.

Step 6: prepare 1 tbsp chopped pepper and 1 tbsp Pixian Douban.

Step 7: heat the pan, pour in proper amount of oil, add shredded meat and stir fry until done.

Step 8: add chopped pepper and Pixian Douban into the remaining oil and stir fry the red oil.

Step 9: stir fry onion, ginger and garlic until fragrant.

Step 10: add the shredded winter bamboo shoots and Auricularia auricula and stir fry.

Step 11: add shredded meat and stir fry evenly.

Step 12: pour the sauce along the edge of the pan and stir well.

Materials required:

Pork loin: 150g

Winter bamboo shoots: 50g

Auricularia auricula: 50g

Chopped pepper: 1 tbsp

Pixian Douban: 1 tbsp

Scallion: 10g

Ginger: 10g

Garlic: 10g

Vinegar: 2 tbsp

Sugar: 1 tbsp

Raw soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Starch: 1 teaspoon

Salt: 1 / 4 teaspoon

Water: 2 tbsp

Note: 1. The proportion of sweet and sour can be adjusted according to the taste, but the proportion should not be too wide, otherwise it is either too sweet or too sour; 2. The pork tenderloin is tender, so the pork should be cut along the texture of the meat, so it will be delicious; 3. The bamboo shoots contain a certain amount of oxalic acid, so it is better to blanch before eating; 4. The authentic fish flavor shredded pork is Sichuan pickled red pepper, which is not available in my family, so we use Douban and chopped pepper Instead, it tastes good.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Yu Xiang Rou Si