Yu-Shiang Shredded Pork (Sweet Flavor)

Cut pork tenderloin into thin strips, add salt, cooking wine, and starch, and marinate for a while. 2. Julienne the carrot, black fungus, celtuce, and green pepper and set aside. 3. Mince the ginger and garlic, and chop the pickled chili, set aside. 4. Prepare the Yu Xiang sauce: mix sugar, aged vinegar, soy sauce, starch, and an appropriate amount of water until well combined. 5. Heat oil in a pan, add the pork strips and stir-fry until they change color, then remove from the pan.

Add a little more oil to the pan, then add minced ginger and garlic, pickled chili, and doubanjiang to stir-fry until fragrant. 7. Add shredded carrot, shredded black fungus, shredded celtuce, and shredded green pepper, and stir-fry evenly. 8. Pour in the shredded meat and stir-fry evenly.

Finally, pour in the yu xiang sauce and stir-fry until the sauce thickens.