Fish-Fragrant Shredded Pork

Name: Fish-Fragrant Shredded Pork
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Ingredients: 350 g Pork (sliced into fingernail-sized thin pieces); 50 g Rehydrated wood ear mushrooms (washed, cut into small pieces, blanched in boiling water and drained); 50 g Rehydrated bamboo shoots (washed, cut into small pieces, blanched in boiling water and drained); 15 g Pickled chili peppers (seeds removed, finely chopped); 3 g Salt (part for marinating, part for the sauce); 20 g Soy sauce (part for marinating, part for the sauce); 20 g Cooking wine (part for marinating, part for the sauce); 10 g Ginger (finely chopped); 10 g Garlic (finely chopped); 15 g Scallions (cut into small rings); 30 g Sugar (for the sauce); 15 g Vinegar (for the sauce); 1 g MSG (for the sauce); 30 g Bean starch (mixed with water for marinating and the sauce); 30 g Broth (for the sauce); 50 g Clear oil (for stir-frying)

A classic Sichuan specialty with a glossy red finish, silky-tender texture, and bold fish-fragrant (yúxiāng) flavor.

27 min

Easy

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Ingredients

Pork (sliced into fingernail-sized thin pieces) 350 g

Rehydrated wood ear mushrooms (washed, cut into small pieces, blanched in boiling water and drained) 50 g

Rehydrated bamboo shoots (washed, cut into small pieces, blanched in boiling water and drained) 50 g

Pickled chili peppers (seeds removed, finely chopped) 15 g

Salt (part for marinating, part for the sauce) 3 g

Soy sauce (part for marinating, part for the sauce) 20 g

Cooking wine (part for marinating, part for the sauce) 20 g

Ginger (finely chopped) 10 g

Garlic (finely chopped) 10 g

Scallions (cut into small rings) 15 g

Sugar (for the sauce) 30 g

Vinegar (for the sauce) 15 g

MSG (for the sauce) 1 g

Bean starch (mixed with water for marinating and the sauce) 30 g

Broth (for the sauce) 30 g

Clear oil (for stir-frying) 50 g

Instructions

Marinate the pork

Slice the pork into fingernail-sized thin pieces, then add salt, soy sauce, cooking wine, and water-mixed bean starch and stir until evenly coated to marinate.

Prepare the ingredients

Wash the wood ear mushrooms and bamboo shoots, cut them into small pieces, blanch them briefly in boiling water, and drain. Remove the seeds from the pickled chili peppers and chop them finely. Finely chop the ginger and garlic, and cut the scallions into small rings.

Mix the sauce

Combine the salt, soy sauce, cooking wine, MSG, sugar, vinegar, water-mixed bean starch, and broth in a bowl and stir to form the sauce.

Stir-fry and finish

Place a wok over the heat, add the oil and heat it, drop in the pork slices and stir-fry to break them apart, add the pickled chili peppers, ginger, and garlic and toss briefly, then add the wood ear mushrooms, bamboo shoots, and scallions and stir-fry until evenly combined, pour in the sauce, toss until everything is evenly coated, remove from the wok, and serve on a plate.