Comments on: Yu Xiang Pork-Shredded Pork in Hot Garlic Sauce

By: Elaine

Elaine — Wed, 25 Oct 2023 03:52:24 +0000

In reply to LeeAnn. Hi, LeeAnn 1 tbsp. oil for marinating the pork, and 3 tbsp. oil for stir frying to be added to the wok.

By: Elaine

Elaine — Sun, 21 May 2023 02:24:23 +0000

In reply to Fred. Thank you Fred. Already updated!

By: Fred

Fred — Thu, 11 May 2023 04:43:31 +0000

You left the scallions out of the list of ingredients. How much chopped scallions do you add to the stir fry?

You also did not describe exactly what you mean by "pickled pepper," but I see in the comments section that you answered this question: Sichuan pickled peppers.

I forgot to mention that you also left out the sugar and its amount from the ingredient list for the marinade and you included 1/4 teaspoon salt twice in the ingredient list for the marinade.

I liked the dish, but the recipe can use some clerical edits to improve the results.

By: Fred

Fred — Thu, 11 May 2023 04:25:56 +0000

You left the scallions out of the list of ingredients. How much chopped scallions do you add to the stir fry?

You also did not describe exactly what you mean by "pickled pepper," but I see in the comments section that you answered this question: Sichuan pickled peppers.

I liked the dish, but the recipe can use some clerical edits to improve the results.

By: LeeAnn

LeeAnn — Mon, 17 Apr 2023 17:05:53 +0000

I’m confused about how much oil to add the pork shreds and how much oil to add to the hot wok, because the amounts are not consistent between the ingredient list and the instructions. Could you please clarify? Thank you!

By: Elaine

Elaine — Sun, 09 Apr 2023 05:00:53 +0000

In reply to Abe. Abe, Thanks so much! This is such a encouraging comment.

By: Abe

Abe — Sat, 08 Apr 2023 23:17:00 +0000

I will try this in my house and if it is very good I will introduce to my boss.. Because currently we are still developing some Chinese menu in our restaurant. Thank you for sharing your recipes

By: Elaine

Elaine — Thu, 28 Apr 2022 12:42:18 +0000

In reply to Jake. Jake, The version your bought it fermented for a longer time and thus having a darker color. It is very important to stir fry the doubanjiang with a very slow fire until the oil in your wok turns red. If you want the color to be lighter and red, you can use chili oil + fermented chili and skip doubanjiang.

By: Jake

Jake — Thu, 28 Apr 2022 07:05:01 +0000

Your dish is so red and attractive! I couldn't make mine as bright and it wasn't red at all. Is it because of the doubanjiang? I used this Pixian doubanjiang from 99 ranch and it looks very dark and thicker than yours in the photo https://www.amazon.com/Pixian-Sichuan-Xian-Broad-Paste/dp/B00FBSMS38.