Fish-Fragrant Pork Slices
A Sichuan dish with the signature sweet-and-sour "fish-fragrant" flavor, featuring a vibrant red glaze and tender, silky meat.
Ingredients
lean pork (cut into thin slices)
400 g
clean bok choy (leaves cut into sections, stems sliced)
50 g
wood ear mushroom (soaked and washed)
3 g
mixed oil
75 g
soy sauce
20 g
sugar
13 g
cooking wine
13 g
scallion (minced)
13 g
pickled chili (chopped)
13 g
vinegar
2 g
garlic (minced)
8 g
ginger (minced)
8 g
MSG
3 g
salt
5 g
wet starch
13 g
broth
to taste
Instructions
1
Step 1
Cut the pork into thin slices; cut the greens into sections with the leaves and slice the stems; soak the wood ear mushrooms until tender and wash clean; mince the scallion, ginger, and garlic; chop the pickled chili. Mix the pork slices with a small amount of soy sauce, cooking wine, and salt, coat with wet starch, then mix in some oil.
2
Step 2
Combine the soy sauce, cooking wine, MSG, sugar, garlic, scallion, ginger, vinegar, wet starch, and broth into a sauce.
3
Step 3
Heat the wok and add oil. When the oil is hot, add the pork slices, stirring with a spatula as you add them so the slices separate. Add the chili and fry until fragrant, then add the wood ear mushrooms and greens and stir-fry a few times. Pour in the prepared sauce; once it bubbles, stir a few more times and it is done.
