Yu-Shiang Shredded Pork

Yu-Shiang Shredded Pork

Introduction:

"This dish is salty, fresh, slightly sour, delicious and delicious. It's also delicious."

Production steps:

Step 1: cut the pork into filaments, put it in a large bowl, add salt, sugar, cooking wine and pepper, marinate until gelatinized, then add 1 tbsp of water twice, until the water is completely absorbed in the meat, then add 1 tbsp of water starch (3 / 4 tbsp of starch is added inside), and then add 1 tbsp of oil to evenly.

Step 2: wash and shred the fungus, shred the bamboo shoots, and put them in a small bowl. Chop the green onion, ginger and garlic, and put them in a bowl. Then add vinegar, soy sauce, sugar, fish sauce, cooking wine, starch and half bowl water to make a bowl juice.

Step 3: stir fry the shredded meat in 3-4 pot, and set aside.

Step 4: blanch shredded bamboo shoots and Auricularia auricula, heat the pot, add pepper or chopped pepper, and saute until fragrant.

Step 5: pour in bamboo shoots and fungus, stir fry slightly.

Step 6: pour in the shredded meat, turn it over a few times, put in the bowl juice, stir fry evenly, pour in a little sesame oil as the oil, turn it over a little, then serve.

Materials required:

Pork loin: 150-200g

Auricularia auricula: 3-4

Bamboo shoots: right amount

Pepper: 2-3

Garlic: 3

Ginger: how many

Scallion: 1-2

Zhenjiang vinegar: 1-2 tbsp

Sugar: right amount

Fish sauce: 1 / 2 tsp

Salt: 1 / 8 teaspoon

Soy sauce: moderate

Sesame oil: appropriate amount

Note: first, after putting the flavor, the shredded meat should be pickled until gelatinous, then water and starch should be put, so that the shredded meat can feel delicious; second, when mixing the bowl juice, it is best to taste it with the tip of the tongue, and adjust it to moderate salinity and acidity.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh