![]() Pour the sauce to the wok and heat for a while until the content boils. Return pork shreds and re-stir the Yu Xiang Sauce. Fry over small fire for 10 seconds until the oil turns red completely. Leave the oil in and then place doubanjiang and pickled peppers in. I recommend this step for home cooking with smaller fire. You may find this step is unnecessary for restaurants because they get super high fire and the dish can be finished within seconds. Let it stay for 2-3 seconds and then mix from time to time. Heat the wok firstly and then pour a small amount of oil to coat the wok. So don't reduce the amount listed in the ingredient list. The sauce needs a large amount of aromatics including garlic, ginger and scallion. Following the steps to prepare the pork shreds contribute a lot to tender pork shreds.ģ. The shreds might not be well cooked but it is ok because we will continue to heat it with the sauces.Ģ. The key step is to transfer the pork shreds out as long as it turns color in the first frying. Meanwhile this step make sure the pork shreds are fried with cold oil in hot wok (热锅冷油) Cook's Noteġ.I modified the steps so it can be workable in our own kitchen where the fire is not strong enough. Add to the pork shreds.īefore stir frying, mix around 3 tablespoons of oil with the shreds to avoid them sticky together with the help of starch. Mix 1 tablespoon of starch with 1 tablespoon of water.Continue mixing and then you will find the water is absorbed. Then pour around 2 tablespoons of ginger and scallion water to the pork shreds. At the same time, soak slices of ginger and scallion in a bowl with 2-3 tablespoons of warm water. With this process, the pork shreds can obtain a basic flavor. ![]()
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