Yu-Shiang Shredded Pork

You can find this dish on the menu of any restaurant in China，whether it is a fancy restaurant or a small dining place.It is actually a well-accepted and classic home-cooked dish.

Yu-shiang shredded pork gets its name from the seasoning”yushiang”，a type of traditional flavor in Sichuan cuisine.It has a taste of fish，yet this aroma is not from fish but from hot pepper，shallot，ginger，garlic，sugar，salt，soy sauce，and other seasonings.Consequently，it tastes salty，acid，sweet，spicy，and fresh.

If somebody asks you why there is no fish in the dish，you must do a good job explaining.

Recipe

Ingredients：

200克

200g 1ean pork

1piece（about 100g）of carrot

1piece（about 100g）of green pepper

Seasoning：

30g vegetable oi1，20g dried pepper（or soy bean sauce，pepper powder），20g sugar，10g vinegar，10g soy sauce，5g salt，10g cooking wine，50g black wood mushroom，marinated，10g crushed shallot，5g crushed ginger，20g cornstarch-water mixture.

Directions：

Cut the pork，carrot and green pepper into chips and crush the dried pepper into powder.

Put oil into the cooking pot，place pork chips in when the oil gets hot，and stir-fry.When the meat is medium well，put the carrot and pepper in.

Add the shallot，ginger，soy sauce and cooking wine when you smell the spice from the pepper.

Put salt，sugar and cornstarch-water mixture in the pot，mix them，stir-fry evenly，then serve.

qingquang

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