Yu-Shiang Shredded Pork

Yu-Shiang Shredded Pork

Introduction:

"The smell of fish is composed of sour, sweet, spicy, salty and fresh flavors. This dish is very appetizing and delicious. It is very suitable for eating."

Production steps:

Step 1: cut carrot, Auricularia auricula and winter bamboo shoots, cut ginger, garlic and pepper, set aside; put winter bamboo shoots into water and cook for 4 minutes.

Step 2: shred the meat and marinate it with cooking wine, salt and salad oil

Step 3: coriander, a small amount of ginger and garlic, soy sauce, cooking wine, salt, rock sugar, and then add appropriate amount of water to make juice

Step 4: heat the oil in a hot pan and cool it. When the oil temperature is 40%, turn down the heat and add 2 spoonfuls of bean paste to stir fry the red oil

Step 5: add pepper, shredded ginger and shredded garlic to stir fry until fragrant

Step 6: add three shreds (carrot shreds, fungus shreds, bamboo shoots shreds) and stir well

Step 7: pour in the seasoning and stir fry for 1 minute

Step 8: pour in the marinated shredded meat and fry until white

Step 9: pour in the starch and thicken, then remove from the pan and sprinkle with green onion.

Materials required:

Shredded pork: 200g

Carrot: Half Root

Winter bamboo shoots: moderate

Auricularia auricula: right amount

Ginger: right amount

Garlic: right amount

Scallion: right amount

Chaotian pepper: 4

Coriander: 1

Bean paste: 2 teaspoons

Cooking wine: moderate

White vinegar: right amount

Salt: right amount

Old style: moderate

Chicken essence: appropriate amount

Zanthoxylum bungeanum: right amount

Rock candy: 4

Note: 1, meat with a small amount of oil will be more tender, you can also use tender meat powder or egg white, is also more tender. 2. I didn't cook the shredded meat in advance. Of course, I can cook it in advance. 3. Douban sauce must be stir fried slowly with low heat, so as to produce red oil easily.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy