Yu-Shiang Shredded Pork
Introduction:
"This dish is salty, fresh, slightly sour, delicious and delicious. It's also delicious."
Production steps:
Step 1: cut the pork into filaments, put it in a large bowl, add salt, sugar, cooking wine and pepper, marinate until gelatinized, then add 1 tbsp of water twice, until the water is completely absorbed in the meat, then add 1 tbsp of water starch (3 / 4 tbsp of starch is added inside), and then add 1 tbsp of oil to evenly.
Step 2: wash and shred the fungus, shred the bamboo shoots, and put them in a small bowl. Chop the green onion, ginger and garlic, and put them in a bowl. Then add vinegar, soy sauce, sugar, fish sauce, cooking wine, starch and half bowl water to make a bowl juice.
Step 3: stir fry the shredded meat in 3-4 pot, and set aside.
Step 4: blanch shredded bamboo shoots and Auricularia auricula, heat the pot, add pepper or chopped pepper, and saute until fragrant.
Step 5: pour in bamboo shoots and fungus, stir fry slightly.
Step 6: pour in the shredded meat, turn it over a few times, put in the bowl juice, stir fry evenly, pour in a little sesame oil as the oil, turn it over a little, then serve.
Materials required:
Pork loin: 150-200g
Auricularia auricula: 3-4
Bamboo shoots: right amount
Pepper: 2-3
Garlic: 3
Ginger: how many
Scallion: 1-2
Zhenjiang vinegar: 1-2 tbsp
Sugar: right amount
Fish sauce: 1 / 2 tsp
Salt: 1 / 8 teaspoon
Soy sauce: moderate
Sesame oil: appropriate amount
Note: first, after putting the flavor, the shredded meat should be pickled until gelatinous, then water and starch should be put, so that the shredded meat can feel delicious; second, when mixing the bowl juice, it is best to taste it with the tip of the tongue, and adjust it to moderate salinity and acidity.
Production difficulty: ordinary
Process: firing
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Yu Xiang Rou Si
Yu-Shiang Shredded Pork
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