Yu-Shiang Shredded Pork

Yu-Shiang Shredded Pork

Introduction:

"There are two origins of fish fragrance. It's a pickled hot pepper jar in Sichuan Province. It's used to soak crucian carp. After three or five days of raising crucian carp with big fingers and spitting out all the mud, it's used to soak in the jar alive. So it has the fresh flavor of crucian carp, so the dish fried with pickled hot pepper is called fish flavor. Two. Fish flavored shredded pork is made of pickled pepper, Sichuan salt, soy sauce, sugar, ginger, garlic and onion. This seasoning has nothing to do with fish. It imitates the seasoning and method used in Sichuan folk cooking fish. It is named "Yuxiang" and has the characteristics of salty, sweet, sour, spicy, fresh and fragrant

Production steps:

Materials required:

Tenderloin: 300g

Green pepper: 1

Red pepper: 1

Carrot: 1 Section

Auricularia auricula: 2

Dried mushroom: 1

Lettuce: 1 Section

Pickled chili: 10

Pickled ginger: 1 small piece

Ginger: 1 small piece

Garlic rice: 2

Chives: right amount

Egg: 1

Raw powder water: appropriate amount

Salt: half a teaspoon

Oyster sauce: 1 tsp

Chicken essence: half a teaspoon

Sugar: 1 teaspoon

Vinegar: (mature vinegar) 2 tsp

Soy sauce: 1 teaspoon

Soy sauce: half a teaspoon

Pepper: right amount

Chili oil: right amount

Cooking wine: 1 teaspoon

Edible oil: 500g

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor