I want to eat yuxiang shredded pork.
The price of pork has always been quite expensive, so I couldn’t just replace pork with chicken breast, and the result was unexpectedly delicious.
Why is there no fish in the yuxiang shredded pork?
There is no fish in Shredded Pork with Fish Flavor because the dish is flavored with fish.
It is named after the fish flavor, which is one of the main traditional flavors of Sichuan cuisine, and the dish has a fish flavor.
However, the flavor does not come from “fish”, but rather from seasonings such as pickled red pepper, green onion, ginger, garlic, sugar, salt, soy sauce, and other seasonings.
What is the cuisine of yuxiang shredded pork
yuxiang shredded pork is a famous Sichuan dish, which is spicy, salty, fresh, sour, and sweet, with a strong aroma of green onion, ginger, and garlic, and its fish flavor is made using seasonings that do not contain fish.
This method originated from the unique Sichuan folk method of cooking fish seasoning and is now widely used in Sichuan-cooked dishes.
yuxiang shredded pork Ingredients
chicken breast：2 pieces
Salt：1 g
cooking wine：2 scoops
corn starch：1 spoon
pepper：1
carrot：1
Water fungus： Appropriate amount
dried chili pepper： Appropriate amount
vinegar：4 scoops
white sugar：3 spoons
soy sauce：2 scoops
water： two tablespoons
A tutorial on yuxiang shredded pork
Food display chart
Cut the radish and green pepper into shreds, soak the fungus in hot water, then cut into shreds
Cut the chicken breast into shreds, add a spoonful of cooking wine, a spoonful of umami soy sauce, 1/3 spoon of white pepper, 1/4 spoon of salt, and a little minced garlic, stir well, and finally add half a spoonful of cooking oil.
To prepare the fish sauce, add a spoonful of starch to half a water bowl and set aside to form watery starch.
Take a new bowl, add 2 tablespoons of umami soy sauce, 3 tablespoons of white sugar, 3 tablespoons of rice vinegar, and 3 tablespoons of water starch.
All use porcelain spoons
Put a porcelain spoon of oil in the pan. Don’t wait for the oil to heat up. Stir-fry it immediately over medium heat until it turns white.
Take it out of the pan immediately. Don’t let the meat get old.
Put a spoonful of oil, stir-fry the minced ginger and garlic until fragrant, a spoonful of bean paste, a spoonful of cooking wine, and stir-fry until the red oil
Add shredded vegetables and stir-fry for 2 minutes
Add the fish sauce and stir-fry immediately to reduce the juice.
Be quick, otherwise, the chicken breast will be overcooked easily.
Notes
Just buy large pieces of chicken breast and fry the meat till it turns white.
Don’t fry it for too long.
yuxiang shredded pork
Equipment
- 1 induction cooker
- 1 Stir frying spoon
- 1 pot
Ingredients
- 2 pieces chicken breast
- 1 g Salt
- 2 scoops cooking wine
- 1 spoon corn starch
- 1 pepper
- 1 carrot
- Appropriate amount Water fungus
- Appropriate amount dried chili pepper
- Sauce:
- 4 scoops vinegar
- 3 spoons white sugar
- 2 scoops soy sauce
- two tablespoons water
Instructions
- Food display chart
- Cut the radish and green pepper into shreds, soak the fungus in hot water, then cut into shreds
- Cut the chicken breast into shreds, add a spoonful of cooking wine, a spoonful of umami soy sauce, 1/3 spoon of white pepper, 1/4 spoon of salt, a little minced garlic, stir well, and finally add half a spoon of cooking oil.
- To prepare the fish sauce, add a spoonful of starch to half a water bowl and set aside to form watery starch. Take a new bowl, add 2 tablespoons of umami soy sauce, 3 tablespoons of white sugar, 3 tablespoons of rice vinegar, and 3 tablespoons of water starch. All use porcelain spoons
- Put a porcelain spoon of oil in the pan. Don't wait for the oil to heat up. Stir-fry it immediately over medium heat until it turns white. Take it out of the pan immediately. Don't let the meat get old.
- Add a spoonful of oil, stir-fry the minced ginger and garlic until fragrant, a spoonful of bean paste, a spoonful of cooking wine, and stir-fry until the red oil
- Add shredded vegetables and stir-fry for 2 minutes
- Add the fish sauce and stir-fry immediately to reduce the juice. Be quick, otherwise, the chicken breast will be overcooked easily.
Notes