Yu-Shiang Shredded Pork(yu xiang rou si )

Yu-Shiang Shredded Pork

Introduction:

"Yuxiang shredded pork is a common Sichuan dish, and Yuxiang is one of the main traditional flavor types of Sichuan cuisine. It is said that Liu Chan brought fish flavored shredded meat into the Central Plains at the end of the Three Kingdoms. After more than 1700 years of tempering, during the Anti Japanese period, Chiang Kai Shek, who was in Chongqing, added the food elements of his hometown in Zhejiang to his family kitchen, thus forming a delicacy handed down from generation to generation. The authentic fish flavored shredded meat is made of fish spicy pickled peppers. What is spicy fish? It's the live crucian carp that spits out the fish's belly when soaking pepper. Pickled pepper has the unique fresh flavor of crucian carp. Today's fish flavored shredded meat is made of pickled red pepper instead of pickled chili. It is simple and easy to operate. It has the characteristics of salty, sweet, sour and spicy, and rich flavor of onion, ginger and garlic

Production steps:

Step 1: slice the fillet.

Step 2: shred the fillet.

Step 3: soak the cut pork into water.

Step 4: prepare red pepper vinegar sauce with wine.

Step 5: Chop onion, ginger and garlic, shred bamboo shoots and fungus, and blanch them in boiling water.

Step 6: mix 5g cooking wine, 20g vinegar, 25g sugar, 25g salt, 15g soy sauce and starch to make flavoring sauce.

Step 7: take out the soaked shredded meat.

Step 8: grab the shredded meat with salt cooking wine and egg white starch, then add a little oil. (shredded meat fried easily)

Step 9: put the frying pan on the fire, heat the oil to 50% heat, and stir fry the shredded meat.

Step 10: add pickled red pepper, onion, ginger and garlic, stir fry until fragrant, add bamboo shoots and fungus, cook in sauce, stir fry until the bamboo shoots and pork are mature, then put them on the pan.

Materials required:

Sirloin: 200g

Green shoots: moderate

Auricularia auricula: right amount

Egg: one

Cooking wine: 5g

Vinegar: 20g

Sugar: 25g

Soy sauce: 15g

Salt: right amount

Starch: right amount

Pickled red pepper: right amount

Onion, ginger and garlic: right amount

Caution: freeze the sirloin a little to cut.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Yu Xiang Rou Si