Da Peng Teaches You: Authentic Northeastern Version of 'Yu Xiang Rou Si' - Home-Style Pork Slices Recipe (with Pork Slice Marinating Method)

A real Northeastern person, genuine and responsible, teaching you how to cook. Hello, I'm Da Peng.

I'm going to teach you a truly authentic home-style version of 'Yu Xiang Rou Si' (Fish-Fragrant Pork Slices). I'll show you how to marinate the pork slices to make them tender and prevent them from breaking apart!

Production Process:

1. First, prepare a piece of beef chuck, using a knife to remove the muscle fibers (this piece is hard to bite).

2. Cut it into uniform pork slices (the pork should be slightly frozen, which makes it easier to cut and results in more uniform slices. Beginners can easily master this).

3. Cut the seasonings (carrot strips, bell pepper strips, wood ear mushroom strips) and seasonings (chopped scallion, ginger, garlic).

4. Prepare the Sichuan peppercorns. All ingredients are ready.

5. Marinate the pork slices by first beating in a whisked egg yolk. Add the egg yolk to the pork slices.

6. Then add a small amount of salt and baking soda. White pepper. Don't add water to the pork slices; instead, add cornstarch slurry. This makes the marinated pork slices more tender and prevents them from breaking apart.

7. Marinate the pork slices with a little aged (dark) soy sauce for coloring.

8. Heat oil in a hot pan (35-45°C/95-113°F is the ideal temperature) and then add the marinated pork slices, stir-fry to break them apart, then add the seasonings and stir-fry briefly.

9. In the pan, add a little oil to fry the chopped scallion, ginger, and garlic, and Sichuan peppercorns until fragrant.

10. Add a spoonful of tomato paste and a half spoonful of chili oil (if unavailable, substitute with Pixian doubanjiang, ground). Fry until red oil appears. Then add two spoonfuls of water.

11. Add a little aged (dark) soy sauce for coloring.

12. Add half a spoonful of balsamic vinegar and half a spoonful of rice vinegar. A large spoonful of sugar.

13. Add salt and white pepper to adjust the taste (don't use MSG or chicken broth, as they can affect the flavor).

14. Add the marinated pork slices and stir-fry evenly.

15. Use cornstarch slurry to thicken the sauce. Don't add too much; add a little at a time until the sauce doesn't flow out when you push it with a spoon.

16. Before serving, add a little red oil and sesame oil for a glossy finish.

A simple and delicious home-style 'Yu Xiang Rou Si' is complete. What are you waiting for? Let's eat rice!

Notes:

1. Don't add water to the pork slices during marination, or they will break apart when frying.

2. The oil temperature must be controlled. If it's too high, the pork slices will clump together, and if it's too low, they will become mushy.

3. Using balsamic vinegar and rice vinegar complements the strengths of both types of vinegar, resulting in the best flavor.

4. Be careful when thickening the sauce; don't add too much. Add a little if you run out; too much will make it clumpy.

5. If you have any doubts, watch the video.

Thank you for reading. If you enjoy Da Peng's cooking, please follow, share, comment, and collect.

Wishing you and your family happiness, good health, and everything goes your way, and a smooth sailing!