Dry-fried Shredded Pork

Name: Dry-fried Shredded Pork
Ingredients: 350g Pork (cut into thick shreds about 6 cm long); 50g Fresh winter bamboo shoots (cut into thick shreds about 5 cm long); 5g Dried chili peppers (cut into thin shreds); 10g Scallions (cut into thin shreds, for sprinkling when plating); 50g Vegetable oil; 10g Cooking wine; 3g Salt; 10g Soy sauce; 0.5g MSG (monosodium glutamate)

Sichuan-style Dry-Fried Shredded Pork has a warm reddish-brown color, a dry, aromatic, crispy-tender texture, and a rich, deeply savory, salty-umami flavor.

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Ingredients

Pork (cut into thick shreds about 6 cm long) 350g

Fresh winter bamboo shoots (cut into thick shreds about 5 cm long) 50g

Dried chili peppers (cut into thin shreds) 5g

Scallions (cut into thin shreds, for sprinkling when plating) 10g

Vegetable oil 50g

Cooking wine 10g

Salt 3g

Soy sauce 10g

MSG (monosodium glutamate) 0.5g

Instructions

Shredding Preparation

Cut the pork into thick shreds about 6 cm long. Cut the fresh bamboo shoots into thick shreds about 5 cm long. Cut the scallions and dried chili peppers into thin shreds separately.

Frying Chili Peppers

Place a wok over medium heat, add vegetable oil and heat to about 120°C, add the dried chili pepper shreds and fry until they turn reddish-brown, then remove.

Stir-frying Shredded Pork

Add the shredded pork and stir-fry until the moisture evaporates, then add the cooking wine, salt, soy sauce, and bamboo shoot shreds, continuing to stir-fry until fragrant and the oil surfaces. Add the chili pepper shreds and MSG, then stir to combine evenly.