Yu-Shiang Shredded Pork

Yu-Shiang Shredded Pork

Introduction:

"When summer comes, I always can't get up to cook my favorite dishes in winter, but I can't make do with it. Especially now people need to eat more healthy dishes such as agaric and carrot. Let's get up to make fish flavored shredded pork. Boyfriends and colleagues are delicious in Qubi hotel."

Production steps:

Step 1: forget to take pictures of the materials, just a little more: 1. As long as the tenderloin is thin, cut it into shreds. 2. Cut the fungus, pepper and carrot into shreds. 3. Cut the ginger into shreds. 4. Put the tenderloin into a small bowl, add a spoonful of starch, shredded ginger and two spoonfuls of cooking wine to marinate for a while. 5. Add three spoonfuls of vinegar, three spoonfuls of sugar, three spoonfuls of starch, salt and soy sauce into the bowl to mix, then add a small amount of water to make the tenderloin Ready for the juice! Add oil to the pan and stir fry the pork fillet until it is unripe

Step 2: pull the shredded pork aside, put in two spoonfuls of Pixian bean paste, stir fry the red oil, and then pull the shredded pork back to mix

Step 3: pour carrots, chili peppers and shredded Auricularia auricula into the pot and mix

Step 4: add the juice and stir fry until the juice is collected

Step 5: after the juice is collected, it's ready to be served!

Materials required:

Rib: 200g

Auricularia auricula: a handful

Chili: one

Carrot: half

Shredded ginger: a small amount

Cooking wine: 2 teaspoons

Starch: 3 teaspoons

White vinegar: 3 teaspoons

Sugar: 3 teaspoons

Pixian bean paste: 2 teaspoons

Salt: 1 / 4 spoon

Soy sauce: 1 / 2 spoon

Note: sugar and vinegar can be increased or decreased according to taste, some people like to eat sour, some people do not love, summer, put more vinegar appetizer is also good!

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: sweet and sour