Yu-Shiang Shredded Pork

Yu-Shiang Shredded Pork

Introduction:

"Fish flavored shredded pork is a very popular dish, and fish flavoring is the classic flavor of Sichuan cuisine. It's home cooked and easy to succeed. "

Production steps:

Step 1: marinate pork loin with egg white and half a teaspoon of soy sauce.

Step 2: cut bamboo shoots and Auricularia into shreds.

Step 3: minced ginger, minced garlic, chopped pepper, Pixian bean paste.

Step 4: mix a spoonful of soy sauce, a spoonful of raw soy sauce, a spoonful of water, starch, sugar and shallot.

Step 5: marinate pork tenderloin for 10 minutes, slide out hot oil in hot pan and set aside.

Step 6: stir fry the four ingredients in Figure 3 with a little oil. In about a minute, the oil will be completely fused and the oil will turn red.

Step 7: put in the tenderloin and stir fry well.

Step 8: add the shredded fungus and bamboo shoots, stir fry and change the fire to medium fire.

Step 9: pour the sauce in Figure 4, turn over the fire quickly, then add sesame oil and monosodium glutamate. If the taste is heavy, put salt. If you think it's just right, don't put it. Turn well.

Step 10: in step 8 and 9, stir fry the meat quickly to make sure the meat is tender and the soup is sharp.

Materials required:

Loin: 300g

Winter bamboo shoots: 150g

Auricularia auricula: 7

Chopped peppers: 1 tbsp

Pixian red oil bean paste: 1 tbsp

Ginger powder: 1 tbsp

Minced garlic: 1 tbsp

Shallot powder: 1 tbsp

Egg white: one

Soy sauce: 1 tbsp

Soy sauce: 1.5 tbsp

Sesame oil: 1 tbsp

Starch: 2 tbsp

Sugar: one teaspoon

Salt: half a teaspoon

MSG: half teaspoon

Note: Step 8, 9 must fire quickly fried, to ensure that the meat tender, juicy.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: fish flavor