Welcome to learn Chinese from Chinese teachers. It is well-known that Sichuan Cuisine is very popular in China, so today I would like to introduce a traditional Sichuan cuisine to you. Today’s dish is shredded pork with garlic sauce or fish flavored pork slices, yu2 xiang1 rou4 si1 (鱼香肉丝in Chinese). This house specialty is the top ordered home-style dish in many restaurants. It is said that the dish has come into being for more than 2, 000 years and can be traced back to the Three Kingdoms period. You can hire a Chinese language teacher online skype to learn more details of the dish.
The cooking material of the dish is tenderloin, winter bamboo shoots, dry agaric, green Chinese onion, ginger, scallion and egg. Spices needed in cooking the dish are soy sauce, vinegar, pickled chilies, salt, white sugar, cooking wine, salad oil and water starch. The cooking method of shredded pork with garlic sauce, yu2 xiang1 rou4 si1 (鱼香肉丝in Chinese) originated from cooking of fishes. In this way, the dish smells like a cooked fish. Visit Chinese lessons tutoring video online to learn the cooking method.
Here is a brief introduction of the cooking method. Slice the tenderloin into pieces of 0.3 centimeter thick and coat them with seasonings depends on your tastes. Then mince the agaric, clean and chopped the scallion, the garlic and ginger. Heat the wok with oil to 50% heat, add into the shredded pork, quickly row scattered with shovel, see shredded meat turns white and immediately take them out. The use the remaining oil after fried shredded meat, the oil temperature burns to 50 % heat again, then turns into a small fire, add into pickled chilies, ginger minces. And then put into the agaric, winter bamboo shoots shreds, and add the remaining salt. Add the fried pork in and pour into fish sweet spices rapidly mix well, when sauce gradually dry, take them out of the wok. You may learn the details on e Chinese channel.
The cooking material of the dish is tenderloin, winter bamboo shoots, dry agaric, green Chinese onion, ginger, scallion and egg. Spices needed in cooking the dish are soy sauce, vinegar, pickled chilies, salt, white sugar, cooking wine, salad oil and water starch. The cooking method of shredded pork with garlic sauce, yu2 xiang1 rou4 si1 (鱼香肉丝in Chinese) originated from cooking of fishes. In this way, the dish smells like a cooked fish. Visit Chinese lessons tutoring video online to learn the cooking method.
Here is a brief introduction of the cooking method. Slice the tenderloin into pieces of 0.3 centimeter thick and coat them with seasonings depends on your tastes. Then mince the agaric, clean and chopped the scallion, the garlic and ginger. Heat the wok with oil to 50% heat, add into the shredded pork, quickly row scattered with shovel, see shredded meat turns white and immediately take them out. The use the remaining oil after fried shredded meat, the oil temperature burns to 50 % heat again, then turns into a small fire, add into pickled chilies, ginger minces. And then put into the agaric, winter bamboo shoots shreds, and add the remaining salt. Add the fried pork in and pour into fish sweet spices rapidly mix well, when sauce gradually dry, take them out of the wok. You may learn the details on e Chinese channel.
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