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Proper preparation of the yuxiang seasoning includes finely minced pao la jiao (pickled chili), white scallion, ginger, and garlic. They are mixed in more-or-less equal portions, though some prefer to include more scallions than ginger and garlic. The mixture is then fried in oil until fragrant.
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The sauce is used most often for dishes containing beef, pork, or chicken. It is sometimes used for vegetarian recipes.
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On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, vinegar,
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This article is about the seasoning. For the automobile known as Yu Xiang in some markets, see
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Water, starch, sugar, and vinegar are then added to create a basic sauce.
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161:(魚香肉絲): Pork strips stir-fried with yuxiang
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123:Preparation
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575:Categories
512:Yanbangcai
467:Mapo doufu
457:Mala sauce
201:0393051773
180:References
87:vegetables
492:Tuotuorou
316:3 October
282:3 October
239:3 October
166:eggplants
113:soy sauce
81:in which
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25:Xiang Yu
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477:Shuizhu
472:Pao cai
437:Hot pot
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