Yuxiang Rousi Chinese Sichuan Style Pork Recipes

YU XIANG PORK

Steps:

• add soy sauce, salt, sugar and white pepper. Mix well and set aside for 15 minutes. With this process, the pork shreds can obtain a basic flavor. At the same time, soak slices of ginger and scallion in a bowl with 2 tablespoons of warm water. Then pour around 2 tablespoons of ginger and scallion water to the pork shreds. Continue mixing and then you will find the water is absorbed.
• Mix 1 tablespoon of starch with 1 tablespoon of water. Add to the pork shreds.
• 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)
• Heat the wok firstly and then pour a small amount of oil to coat the wok. Place pork shreds in. Let it stay for 2-3 seconds and then mix from time to time. Once the pork shreds changes color. Transfer out.
• Leave the oil in and then place doubanjiang and pickled peppers in. Fry over small fire for 10 seconds until the oil turns red completely. Add garlic and ginger. Fry until aromatic.
• Return pork shreds and re-stir the Yu Xiang Sauce. Pour the sauce to the wok and heat for a while until the content boils. Then place the scallions in. Mix well, transfer out and serve hot!

CHINESE YU SHIANG PORK RECIPES

Steps:

• Pork fillet in 5 Mm thick strips. All ingredients for marinating well in a bowl. Pork fillet marinade for 30 minutes.
• Cut the bamboo shoots out of the can, drain them. black fungus in warm water for 20 minutes. Then cut the spice, cut into thin strips. Cut carrots into thin strips.
• Ginger, garlic and spring onion chop finely. Mix all the ingredients for the sauce in a small bowl.
• Heat 2 tablespoons of vegetable oil in a wok, add the marinated meat, fry with a very strong heat until almost fry. Then fetch meat from the wok.
• Heat the wok with 4 tablespoons of vegetable oil, fry the Chop pepper sauce or the dried chili peppers and the spicy bean sauce/paste (豆瓣酱) in it, garlic, ginger and spring onions.
• Add bamboo shoots, carrots and black fungus, fry until they are cooked. Put the meat back into the wok, fry with sauce for 2 minutes. Always stir well. Now the delicious dish is ready! With boiled rice it tastes great!

YUXIANG ROUSI (CHINESE SICHUAN-STYLE PORK)

Steps:

• Pour boiling water over cloud ears and soak for 20-30 minutes.
• Cut pork 'silk' style (into strips about 2 inches long and 1/16-inch thick--this is easier to do with meat that has been in the freezer for 20 minutes), marinate with 1 T soy sauce and 2 t cornstarch about 15 minutes.
• Cut scallions into small rounds, keeping white and green parts separate. Sliver water chestnuts, then drain cloud ears and sliver them as well. (When the dish is prepared, the shape of the pork, water chestnut, and cloud ear strips should be the same.).
• Combine seasoning sauce ingredients and set aside.
• Heat wok until smoking, add peanut oil, swirl to heat, add garlic and toss a moment until fragrant. Then add ginger and white parts of scallions and stir-fry until fragrant. Stir in the bean paste, then add pork, cloud ears, and water chestnuts and stir-fry until the pork is cooked. As you are stir-frying, splash the wine into the wok along the sides, allowing it to sizzle as you continue to stir.
• Finally add the seasoning sauce, stir thoroughly, and serve.
• Serves 4 as part of a Chinese meal, with rice, soup, and 2-3 other dishes.

CHENGDU CHALLENGE #25: YU XIANG PORK (YU XIANG ROU SI)

Steps:

• Prep ingredients: slice pork into thin strips, which is much easier to do if it is slightly frozen. Marinate pork strips in Shaoxing wine. Cover wood ear mushrooms in very hot water and let sit for about 15 minutes or until soft, drain and slice thinly. Slice celery (or celtuce) in thin strips to match pork strips. Mince ginger, garlic and scallions.
• In a small bowl or measuring cup mix vinegar, sugar, soy sauce, 1 tablespoon Shaoxing wine and chicken stock. Mix cornstarch and water in another small prep bowl.
• Heat wok over high flame until heat starts to rise. Add 1/4 cup oil and when hot add the pork strips. Spread them out and let them cook, stirring and flipping them every so often until just cooked through. Move the pork to the sides of the wok with your spatula and add the ginger, garlic and scallions to the well in the center. There should be plenty of oil to briefly cook them. Add chili bean paste (or pickled chilies) and cook briefly. Mix in the pork, then add celery and wood ear strips. Mix all together and stir-fry until celery starts to wilt.
• Add vinegar sauce mixture and distribute well, then add cornstarch slurry a bit at a time, continuing to stir-fry, until sauce thickens (you might not need it all). Plate and garnish with celery leaves.