Yu Xiang Pork

Method7 steps · about 25 min

1. 1

   Step 1: Mix the shredded tenderloin with the marinade sugar (1/4 tsp.), white pepper (1/4 tsp.), light soy sauce (1 tbsp.), optional dark soy sauce (1 tsp.) and marinade salt (1/4 tsp.). Marinate 15 minutes. During that wait, soak the additional ginger/scallion pieces in 2 tablespoons warm water. Strain that infusion into the pork and mix until absorbed, discarding the spent infusion aromatics.

   Marinate pork 15 minutes while infusing aromatic water · 15 minUses 300 g pork tenderloin or small tenderloin (shredded) · 1/4 tsp. sugar · 1/4 tsp. ground white pepper · 1 tbsp. light soy sauce · 1 tsp. dark soy sauce (optional for coloring ) · 1/4 tsp. salt · 2 tablespoons warm water for scallion/ginger infusion · Ginger slices for infusion (quantity unspecified)

2. 2

   Step 2: Mix 1 tablespoon of starch with 1 tablespoon of water. Add to the pork shreds.

   Uses Marinated pork shreds with absorbed aromatic water · 1 tbsp. cornstarch (mixed with 1 tablespoon of water ) · 1 tablespoon water for marinade cornstarch slurry

3. 3

   Step 3: Mix the Yu Xiang bowl sauce:2 teaspoons light soy sauce, black vinegar (1 tbsp.),5 tablespoons water,1 tablespoon starch,2 tablespoons sugar and the separate sauce salt (1/4 tsp.). Stir again immediately before using.

   Uses 2 tsp. light soy sauce · 1 tbsp. black vinegar · 5 tbsps. water · 1 tbsp. starch · 2 tbsps. sugar · 1/4 tsp. salt

4. 4

   Step 4: Before stir frying, mix around 3 tablespoons of oil with the shreds to avoid them sticky together with the help of starch. Meanwhile this step make sure the pork shreds are fried with cold oil in hot wok (热锅冷油)

   Uses Marinated starch-slurry coated pork shreds · 3 tbsp. vegetable cooking oil

5. 5

   Step 5: Heat the wok, add the remaining measured 1 tablespoon cooking oil to coat it, then add the oil-coated pork shreds. Let them set 2–3 seconds and stir occasionally until the surfaces change color. Lift the pork out; it will finish cooking in the sauce.

   Uses Oil-coated pork shreds · 1 tbsp. cooking oil

6. 6

   Step 6: Leave the oil in and then place doubanjiang (1/2 tbsp.) and pickled peppers (1 tbsp.) in. Fry over small fire for 10 seconds until the oil turns red completely. Add garlic (5 cloves) and ginger (1 inch). Fry until aromatic.

   Uses Retained pork frying oil · 1/2 tbsp. doubanjiang · 1 tbsp. chopped pickled peppers · 5 cloves garlic (chopped) · 1 inch ginger (chopped)

7. 7

   Step 7: Return the pork to the fried aromatics. Stir the prepared bowl sauce again and pour it in. Bring to a boil, stirring until thickened and the thin pork shreds are cooked through. Add the cut Chinese-scallion (1) whites, mix briefly and serve hot.

   Uses Briefly fried pork shreds · Fried chili-bean paste, pickled peppers and aromatics · Re-stirred Yu Xiang bowl sauce · 1 large Chinese scallion (green part removed and cut into 1 cm sections)