Yushang chicken or pork shred

Yushang meat shred

Two serving size, preparation time=20-30 minutes, cooking time=6 minutes

Main ingredients:
Chicken or pork 300g
Julienned fungus 100 g
Julienned can bamboo shoots 200 g

Seasonings:
Salt 3 g-5 g
Soya sauce 15 ml
Chinese vinegar 30 ml
Green onion 1
Ginger 15 g
Garlic 15 g
Chinese cooking wine 5 ml
Sesame oil 3ml
Szechuan pickle chili 40 g
Chinese cooking wine 1 tsp
Sugar 15 ml
Water 45 ml
Water Starch 15 ml
Starch 2 tsp

Direction:

  1. Julienne the chicken or the pork
  2. Mix the chicken or the pork with starch for 10 -20 minutes
  3. Mince the ginger and garlic
  4. Put green onion into a bowl and mix with soya sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch (sweet and sour sauce)
  5. Heat the oil in the wok; add meat and wait for all their color are changed.
  6. Switch to low temperature; put the meat on one side of the wok.
  7. Add chili, ginger and garlic
  8. When the smell come out, well mix them
  9. Add bamboo shoots and fungus and wok for 2 minutes
  10. Add the sauce into the wok
  11. When the sauce becomes sticky, the dish is done.

Written by

I believe cooking is art. Every people has his or her awareness about dishes.

1 Comments to “Yushang chicken or pork shred”

  1. Ricepudding says:

    test

Leave a Reply to Charlie


5 × = thirty