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Yuxiang pork shreds (Sichuan version) share

Yuxiang Pork Shreds (Sichuan version)

Need ingredients

    • Lean Pork
    • 200g
    • Bamboo shoots
    • 100g
    • Soaked black fungus
    • 50g
    • Pixian Doubanjiang
    • 30g
    • vinegar
    • 8ml
    • soy sauce
    • 8ml
    • Sugar
    • 8g
    • starch
    • 4g
    • Cooking wine
    • 15ml
    • shallot
    • Right amount
    • ginger
    • Right amount
    • garlic
    • Right amount
    • Cooking oil
    • Right amount

Practice steps

1.

Prepare ingredients.

Yuxiang pork shreds (Sichuan flavor version), prepare ingredients.

2.

Shred the lean pork meat.

Fish-flavored shredded pork (Sichuan version), shredded lean pork meat.

3.

Put the lean pork shreds in a bowl and add about 2g of starch.

Yuxiang pork shreds (Sichuan flavor version), lean pork shreds in a bowl, add about 2g starch.

4.

Add appropriate amount of cooking wine, stir well and set aside.

Fish-flavored pork shreds (Sichuan flavor version), add appropriate amount of cooking wine, stir well and set aside.

5.

Cut the fungus into silk.

Fish-flavored shredded pork (Sichuan version), cut the fungus into shreds.

6.

Chop onion, ginger and garlic.

Fish-flavored shredded pork (Sichuan version), minced green onion, ginger and garlic.

7.

Take a small bowl of seasoning sauce: add about 8ml of vinegar.

Fish-flavored pork shreds (Sichuan flavor version), take a small bowl of seasoning sauce: add about 8ml of vinegar.

8.

Add about 2g of starch.

Yuxiang pork shreds (Sichuan flavor version), add about 2g starch.

9.

Add about 8g of sugar.

Yuxiang pork shreds (Sichuan flavor version), add about 8g sugar.

10.

Add about 8ml of light soy sauce.

Fish-flavored pork shreds (Sichuan flavor version), add about 8ml of light soy sauce.

11.

Add about 15ml of cooking wine, stir well and set aside.

Fish-flavored pork shreds (Sichuan flavor version), add about 15ml of cooking wine, stir well and set aside.

12.

Heat up the wok and put in an appropriate amount of cooking oil.

Fish-flavored pork shreds (Sichuan flavor version), heat up a wok and add some cooking oil.

13.

When the oil is 70 minutes hot, add the shredded pork and stir fry until the color changes.

Fish-flavored pork shreds (Sichuan flavor version), add the pork shreds when the oil is 70 minutes hot, and stir-fry until the color changes.

14.

Add Pixian bean paste and stir fry until the red oil is obtained.

Fish-flavored shredded pork (Sichuan flavor version), add Pixian bean paste and stir fry to get red oil.

15.

Add the green onion, ginger, garlic and stir fry evenly.

Fish-flavored pork shreds (Sichuan version), add green onion, ginger, garlic and stir fry evenly

16.

Add the fungus and bamboo shoots and stir fry evenly.

Fish-flavored pork shreds (Sichuan flavor version), add fungus and bamboo shoots and stir fry evenly.

17.

Pour in the prepared sauce.

Fish-flavored shredded pork (Sichuan version), pour in the prepared sauce.

18.

Stir evenly to turn off the heat and get out of the pot.

Fish-flavored pork shreds (Sichuan flavor version), stir-fry evenly, then turn off the heat and get out of the pot.

Tips

  • The amount of all ingredients can be added or subtracted according to personal taste. Pixian Doubanjiang must be stir-fried with red oil, so that not only the color is brighter, but the taste is better.
  • 16.

    Add the fungus and bamboo shoots and stir fry evenly.

    Fish-flavored pork shreds (Sichuan flavor version), add fungus and bamboo shoots and stir-fry evenly.

    What do you think?