Yu-Shiang Shredded Pork

Yu-Shiang Shredded Pork

Introduction:

"Yuxiang shredded pork is a Sichuan dish. There is no fish in the dish, but you can enjoy the smell of fish. Only a few simple materials can make a delicious dish with meat and vegetable, complete color, fragrance and nutrition. It's always been popular. "

Production steps:

Step 1: 200 grams of lean meat, ginger 1 small piece clean, control dry water.

Step 2: shred lean meat, shred ginger, put in a bowl, add 2 tbsp yellow rice wine, proper amount of white pepper, proper amount of soy sauce, proper amount of corn starch and salt, mix well, marinate for 15 minutes.

Step 3: set all vegetables together.

Step 4: shred the vegetables and set aside. Cut carrot and black fungus into shreds and blanch.

Step 5: Chop Pixian bean paste, garlic and chive.

Step 6: mix raw soy sauce, old soy sauce, sugar, mature vinegar, Lake powder, water and sesame oil into a bowl of juice according to the amount in the material list.

Step 7: add a little salad oil to the marinated shredded meat before putting it into the pot. Put the oil in the hot pot. Add a little more oil. The oil temperature is 60% hot. Pour in the marinated shredded meat.

Step 8: when the oil temperature rises, quickly spread the shredded meat and stir fry until the color changes.

Step 9: leave the bottom oil in the pot, add the bean paste, stir fry the red oil over low heat, and the fragrance overflows.

Step 10: add all the prepared vegetables and stir fry until the vegetables are raw.

Step 11: add the fried shredded meat and stir well.

Step 12: add seasoning bowl juice, garlic, chopped chives, stir fry evenly, thick soup can be served.

Step 13: fish flavored shredded pork finished product map.

Step 14: have a good appetite.

Materials required:

Lean meat: 200g

Green pepper: 1

Red pepper: 1

Carrot: Half Root

Auricularia auricula: right amount

Onion: right amount

Garlic: 3 cloves

Chives: 2

Ginger: moderate

Pixian bean paste: 2 tbsp

Raw soy sauce: 1 tbsp

Soy sauce: 1 tablespoon

Sugar: 1 tbsp

Vinegar: 2 tbsp

Starch: 4 tbsp

Water: 3 tbsp

Sesame oil: appropriate amount

Yellow rice wine: right amount

White pepper: right amount

Salt: right amount

Salad oil: right amount

Note: 1. The meat will taste good only after being salted. Adding a little salad oil can prevent it from sticking to the pot, and the meat will be more smooth and tender. 2. The fish flavor juice made according to the proportion tastes better. 3. Bean paste, raw soy sauce and old soy sauce all have salty taste, without additional salt.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: fish flavor