Yu-Shiang Shredded Pork feminine canny

Published Jun 2, 2023 at 03:17am ET


Yu-Shiang Shredded Pork feminine canny

This fish-flavored pork shredded did not use traditional Sichuan cuisine, such as agaric, carrot, green pepper and shredded pork. The reason why I eat this fast food is that there is less agaric, but instead of garlic bolt. The whole dish has more garlic bolts fragrance and green peppers spicy taste. It can be said that it is full of color, flavor and nutrition.

Food Material List

  • 1 Tenderloin 200g
  • 2 A garlic bolt 1 handles
  • 3 green pepper 2
  • 4 Carrot 1
  • 5 garlic 3 valves
  • 6 ginger 3 tablets
  • 7 Vinegar
  • 8 Soy sauce
  • 9 Granulated sugar
  • 10 Ketchup
  • 11 Cooking wine
  • 12 salt 6g

Operational steps

  • 1 Shredded pork with 6G starch, 2 spoonfuls of cooking wine, half spoonfuls of salt, evenly grasped by hand
    Yu-Shiang Shredded Pork
  • 2 Carrot, garlic bolt and green pepper are ready.
    Yu-Shiang Shredded Pork
  • 3 Two spoons of sugar, about 20g sugar, two spoons of vinegar, a small amount of sauce, one spoon of bean paste, and tomato paste to make sweet and sour paste
    Yu-Shiang Shredded Pork
  • 4 Cool oil in the pan and stir-fry the shredded pork until all the shredded pork is discolored and multiplied.
    Yu-Shiang Shredded Pork
  • 5 Wash the pan, add a small amount of oil, then fry garlic slices and ginger shreds.
    Yu-Shiang Shredded Pork
  • 6 Stir-fry garlic bolts, carrots and green peppers.
    Yu-Shiang Shredded Pork
  • 7 Stir-fry the shredded pork in the pan and pour in the sweet and sour sauce.
    Yu-Shiang Shredded Pork
  • 8 Mix a bowl of starch with a bowl of sweet and sour sauce
    Yu-Shiang Shredded Pork
  • 9 Pour in starch, stir-fry until the sauce comes out of the pot.
    Yu-Shiang Shredded Pork
  • 10 Out of the pot, a dish of fish-flavored pork shredded with pickles, a bowl of rice, a few fruits, a delicious meal is completed.
    Yu-Shiang Shredded Pork

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Healthcare food category

Poultry, Burst, Fragrant, Qingming Festival


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