Sichuan Dry-Fried Shredded Pork

Name: Sichuan 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 fine shreds); 10g scallions (cut into fine shreds, to be sprinkled when serving); 50g vegetable oil; 10g cooking wine; 3g salt; 10g soy sauce; 0.5g MSG

A classic Sichuan dish featuring brownish-red, tender, and crispy shredded pork packed with a rich, savory, and aromatic flavor.

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Originating from Sichuan cuisine, this beloved dish is renowned for its beautiful brownish-red hue and captivating texture. The traditional dry-frying technique gently coaxes out a deep, roasted aroma, resulting in perfectly tender yet delightfully chewy strands of pork that are intensely savory and deeply satisfying.

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 fine shreds) 5g

scallions (cut into fine shreds, to be sprinkled when serving) 10g

vegetable oil 50g

cooking wine 10g

salt 3g

soy sauce 10g

MSG 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 chilies into fine shreds, respectively.

Fry Chilies

Place a wok over medium heat, add vegetable oil and heat until hot (about 120°C). Add the dried chili shreds and fry until brownish-red, then scoop out.

Stir-fry Shredded Pork

Add the shredded pork and stir-fry until the moisture evaporates. Add cooking wine, salt, soy sauce, and the bamboo shoot shreds, and continue to stir-fry. When stir-fried until dry, fragrant, and the oil is glossy, add the chili shreds and MSG, and stir-fry evenly.