Yu Xiang Shredded Pork

Ingredients 16

• Lean pork 猪瘦肉250 g
• Black fungus (wood ear) 黑木耳50 g
• Carrot 胡萝卜50 g
• Green bell pepper 青椒40 g
• Chilli bean paste (doubanjiang) 豆瓣酱20 g
• Sugar 糖20 g
• Vinegar 醋20 g
• Light soy sauce 生抽15 g
• Shaoxing cooking wine 料酒15 g
• Salt 盐1 g
• Water 水20 g
• Cornstarch 淀粉to taste
• Spring onion 葱to taste
• Ginger 姜to taste
• Garlic 蒜to taste
• Cooking oil 油to taste

Steps 8

1. 1
   Step 1

   If the black fungus is dried, soak it in water until soft, then tear it into small pieces. Cut the carrot and green pepper into thin strips.

   干木耳先泡软再撕成小块，胡萝卜和青椒切细丝。

2. 2
   Step 2

   Cut the pork along the grain into thin strips. Mix with the salt, a little cooking wine and a little cornstarch, and leave for 10 minutes.

   猪肉顺着纹路切细丝，加盐、少许料酒和淀粉抓匀，腌10分钟。

3. 3
   Step 3

   Finely chop the spring onion, ginger and garlic.

   葱、姜、蒜都切成末。

4. 4
   Step 4

   In a small bowl, mix the sugar, vinegar, light soy sauce, the rest of the cooking wine, the water and a little cornstarch. Do not add salt, as the bean paste is already salty.

   小碗里放糖、醋、生抽、剩下的料酒、清水和少许淀粉调成碗汁，豆瓣酱够咸，不用再加盐。

5. 5
   Step 5

   Heat oil in the wok and stir-fry the pork until it turns white. Move it to a plate.

   热锅倒油，下肉丝划散，炒到变白后盛出。

6. 6
   Step 6

   Add a little oil and stir-fry the carrot briefly, then push it to one side. Fry the bean paste until the oil turns red.

   锅里补少许油，胡萝卜先炒几下推到一边，再下豆瓣酱炒出红油。

7. 7
   Step 7

   Add the spring onion, ginger, garlic, black fungus and green pepper, and stir-fry until cooked.

   下葱姜蒜末、木耳和青椒，一起炒熟。

8. 8
   Step 8

   Put the pork back and pour in the sauce. Stir until it thickens and coats everything.

   倒回肉丝，淋入碗汁，翻炒到汁变稠、裹匀即可。