Yu-Shiang Shredded Pork

Yu-Shiang Shredded Pork

Introduction:

"The most classic Sichuan cuisine, the most authentic Sichuan practice, in Sichuan, fish flavored shredded meat with shredded lettuce and agaric seems to have been a conventional thing, but somehow it spread to other places, it has become like adding shredded carrot."

Production steps:

Step 1: get all the materials ready.

Step 2: add the green shoots. Cut Auricularia auricula, pickled ginger, garlic and scallion into shreds and pickled pepper into circles.

Step 3: cut the pork into shreds, add salt, cooking wine and starch, mix well.

Step 4: mix salt, cooking wine, soy sauce, vinegar, sugar, monosodium glutamate, fresh soup and water lake powder into sauce.

Step 5: put oil in the frying pan, heat up, add shredded meat and stir fry until it breaks.

Step 6: add shredded pickled pepper and stir fry until oil red and shiny.

Step 7: add pickled ginger, garlic, onion and stir fry until fragrant.

Step 8: add shredded asparagus and Auricularia auricula and stir fry until broken.

Step 9: pour in the sauce. When the sauce is bright, take it out and put it on a plate.

Materials required:

Pig fat and lean meat: 150g

Green shoots: 25g

Auricularia auricula: 25g

Pickled shredded ginger: 10g

Shredded pickled pepper: 25g

Shredded garlic: 10 grams

Shredded scallion: 20g

Salt: 2G

Sugar: 10g

Soy sauce: 5ml

Baoning vinegar: 10ml

MSG: 1g

Cooking wine: 5ml

Starch: 20g

Fresh soup: 25g

Edible oil: 50ml

Note: 1. The ratio of fat to lean of pork should be 1:4. 2. You can also cut shredded ginger and garlic into ginger rice and garlic rice. 3. The recipe is from the experimental course of Sichuan cuisine making technology, which is slightly changed according to the actual situation.

Production difficulty: Advanced

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour