{"id":13862,"date":"2019-11-11T21:11:36","date_gmt":"2019-11-11T21:11:36","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/shredded-pork-with-garlic-sauce-yu-xiang-rou-si\/"},"modified":"2019-11-11T21:11:36","modified_gmt":"2019-11-11T21:11:36","slug":"shredded-pork-with-garlic-sauce-yu-xiang-rou-si","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/mm\/shredded-pork-with-garlic-sauce-yu-xiang-rou-si\/","title":{"rendered":"Shredded Pork with Garlic Sauce \u9c7c\u9999\u8089\u4e1d"},"content":{"rendered":"<div>\u83dc\u7cfb\uff1a\u5ddd\u83dc<br \/>  Style of cooking: Sichuan cuisine<br \/>  \u53e3\u5473\uff1a\u9c7c\u9999\u5473<br \/>  Flavor: Flavored with fish spices<br \/>  \u7279\u8272\uff1a\u6b64\u83dc\u4e3b\u6599\u732a\u8089\u9009\u7528\u4e09\u6210\u80a5\u4e03\u6210\u7626\u8005\u5207\u4e1d\uff0c\u65b9\u80fd\u4f7f\u8089\u4e1d\u8d28\u5730\u6ed1\u5ae9\uff0c\u83dc\u5448\u7ea2\u6da6\u8272\uff0c\u5e26\u9178\u3001\u751c\u3001\u8fa3\u5473\uff0c\u5473\u9053\u5bcc\u6709\u9c7c\u9999\u5473\u3002<br \/>  Characteristics: the major ingredient of this dish is the shredded pork with 30% fatty meat and 70% lean meat, which will make the pork have a smooth and tender texture, and the dish will have a ruddy red color. The dish is sour, sweet, spicy and rich with flavor. This dish also uses the spices that are traditio<em><\/em>nally used for fish ba<em><\/em>sed dishes to create a unique and delicious flavor.<br \/>  \u539f\u6599\uff1a<br \/>  Ingredients:<br \/>  \u732a\u8089200\u514b\uff0c\u9ed1\u6728\u8033\uff08\u6c34\u53d1\uff0915\u514b\uff0c\u8378\u836030\u514b\uff0c\u8471\u767d50\u514b\uff0c\u849c\u593410\u514b\uff0c\u59dc10\u514b\uff0c\u9e21\u86cb1\u4e2a\uff0c\u9171\u6cb92\u5319\uff0c\u6dc0\u7c892\u5319\uff0c\u8272\u62c9\u6cb91\u5319\uff0c\u5473\u7cbe1\/2\u5319\uff0c\u7cd61\u5319\uff0c\u918b1\u5319\uff0c\u9999\u6cb91\u5319\uff0c\u6c34\u6dc0\u7c892\u5319\uff0c\u8fa3\u6912\u91711\u5319\u3002<br \/>  200g of pork, 15g of black jelly ear (soaked in water), 30g of water chestnuts, 50g of scallion stalks, 10g of garlic, 10g of ginger, 1 egg, 2 spoo<em><\/em>nfuls of soy sauce, 2 spoo<em><\/em>nfuls of starch, 1 spoo<em><\/em>nful of salad oil, 1\/2 spoo<em><\/em>nful of MSG, 1 spoo<em><\/em>nful of vinegar, 1 spoo<em><\/em>nful of sesame oil, 2 spoo<em><\/em>nfuls of starch liquid and 1 spoo<em><\/em>nful of chili sauce.<br \/>  \u5236\u4f5c\u65b9\u6cd5\uff1a<br \/>  Cooking method:<br \/>  1\uff0e\u732a\u8089\uff08\u80a53\u76267\uff09\u5148\u5207\u7247\u62100\uff0e3\u516c\u5206\u8584\u7247\uff0c\u518d\u987a\u4e1d\u5207\u62100\uff0e3\u516c\u5206\u7c975\u516c\u5206\u957f\u7684\u8089\u4e1d\uff0c\u52a0\u5165\u8c03\u6599\u9171\u6cb91\u5319\u3001\u6dc0\u7c892\u5319\u3001\u8272\u62c9\u6cb91\u5319\u53ca\u86cb\u6c41\u6293\u5300\u4e0a\u6d46\u3002<br \/>  1. Cut the pork (30% fatty meat and 70% lean meat) into 0.3x5cm of slices; put in a spoo<em><\/em>nful of soy sauce, 2 spoo<em><\/em>nfuls of starch, 1 spoo<em><\/em>nful of salad oil and the liquid egg white and mix them well by hand.<br \/>  2\uff0e\u9ed1\u6728\u8033\u53ca\u8378\u8360\u62cd\u6253\u5207\u672b\uff0c\u8471\u767d\u6d17\u51c0\u5207\u6210\u8471\u82b1\uff0c\u849c\u5934\u3001\u59dc\u5207\u6210\u7ec6\u672b\u3002<br \/>  2. Tenderize the black jelly ear and the water chestnuts and then dice them; clean the scallion stalks and chop them. Dice the garlic and the ginger.<br \/>  3\uff0e\u70ed\u9505\u5148\u7528\u8272\u62c9\u6cb9\u6ed1\u8fc7\uff0c\u518d\u5012\u51651\u52fa\u8272\u62c9\u6cb9\uff0c\u5148\u628a\u8089\u4e1d\u62c9\u6cb9\u81f38\u5206\u719f\uff0c\u5012\u5165\u6f0f\u52fa\u6ee4\u5e72\u6cb9\u5206\u3002<br \/>  3. Spread the salad oil on the heated wok, and then pour a spoo<em><\/em>nful of salad oil in the wok, fry the shredded pork until it is 80% cooked and put the pork in the colander to drain the oil.<br \/>  4\uff0e\u9505\u6ce8\u51651\u5319\u8272\u62c9\u6cb9\uff0c\u5148\u653e\u5165\u849c\u3001\u59dc\u672b\u7206\u7092\u4e00\u4e0b\uff0c\u518d\u653e\u5165\u8fa3\u6912\u9171\uff0c\u7136\u540e\u653e\u5165\u6750\u6599\u732a\u8089200\u514b\u3001\u9ed1\u6728\u8033\uff08\u6c34\u53d1\uff0915\u514b\u3001\u8378\u836030\u514b\uff0c\u52a0\u8c03\u6599\u9171\u6cb91\u5319\u3001\u5473\u7cbe1\/2\u5319\u3001\u7cd61\u5319\u3001\u918b1\u5319\u3001\u9999\u6cb91\u5319\u3001\u6c34\u6dc0\u7c892\u5319\u7ffb\u7092\u4e24\u4e0b\uff0c\u518d\u653e\u8471\u82b1\u5373\u53ef\u3002<br \/>  4. Pour a spoo<em><\/em>nful of salad oil in the wok and stir-fry the diced garlic and ginger in it. Then put the chili sauce in, and the ingredients including the 200g of pork, 15g of black jelly ear, 30g of water chestnut, 1 spoo<em><\/em>nful of soy sauce, 1\/2 spoo<em><\/em>nful of MSG, 1 spoo<em><\/em>nful of sugar, 1 spoo<em><\/em>nful of vinegar, 1 spoo<em><\/em>nful of sesame oil and 2 spoo<em><\/em>nfuls of starch liquid and fry them for a moment. Put the chopped scallions in. Put the dish in a plate and serve.<br type=\"_moz\" \/><\/div>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-1713908520\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>\u83dc\u7cfb\uff1a\u5ddd\u83dc Style of cooking: Sichuan cuisine \u53e3\u5473\uff1a\u9c7c\u9999\u5473 Flavor: Flavored with fish spices \u7279\u8272\uff1a\u6b64\u83dc\u4e3b\u6599\u732a\u8089\u9009\u7528\u4e09\u6210\u80a5\u4e03\u6210\u7626\u8005\u5207\u4e1d\uff0c\u65b9\u80fd\u4f7f\u8089\u4e1d\u8d28\u5730\u6ed1\u5ae9\uff0c\u83dc\u5448\u7ea2\u6da6\u8272\uff0c\u5e26\u9178\u3001\u751c\u3001\u8fa3\u5473\uff0c\u5473\u9053\u5bcc\u6709\u9c7c\u9999\u5473\u3002 Characteristics: the major ingredient of this dish<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-13862","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":231,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/posts\/13862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/comments?post=13862"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/posts\/13862\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/media?parent=13862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/categories?post=13862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/mm\/wp-json\/wp\/v2\/tags?post=13862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}