Sichuan Style Fish-Fragrant Shredded Pork
Sichuan Style Fish-Fragrant Shredded Pork is a traditional Sichuan dish named for its distinctive 'fish-fragrant' seasoning. With a balance of sour, spicy, and sweet flavors, it is an excellent choice for pairing with rice or drinks.
Story
Tender strips of lean pork are stir-fried with wood ear mushrooms and carrots in a savory sauce that delivers the classic fish-fragrant aroma. The dish comes together quickly in a hot wok, offering a vibrant mix of textures and a glossy finish that is perfect for a satisfying everyday meal.
Ingredients
Lean pork
300g
Carrot
1 piece
Dried wood ear mushrooms
10 pieces
Green onion
1 section
Fresh scallion
2 stalks
Sichuan peppercorns
15 pieces
Minced pickled chili
2 tablespoons
Doubanjiang
1/2 tablespoon
Vinegar
1 tablespoon
White sugar
2 tablespoons
Starch
to taste
Light soy sauce
1 tablespoon
Salt
to taste
Cooking oil
to taste
Ginger
to taste
Garlic
3 cloves
Instructions
1
Step 1
Prepare the required ingredients, soak the dried wood ear mushrooms in cold water until expanded
2
Step 2
Cut the lean meat into thin strips and add salt
3
Step 3
Add one and a half spoonfuls of starch, add about 20ml of clear water, and stir until smooth
4
Step 4
Take a bowl and add one spoonful of vinegar
5
Step 5
Two spoonfuls of white sugar
6
Step 6
A large half spoonful of starch
7
Step 7
Add one spoonful of light soy sauce
8
Step 8
A little vegetable seasoning, then add 50ml of clear water, mix well and set aside
9
Step 9
Cut the soaked wood ear mushrooms into thin strips, cut the carrots into thin strips, mince the old ginger and garlic, cut the green onion into small segments, and cut the scallions into sections
10
Step 10
Heat the wok and add oil, when the oil is 60% hot, add the Sichuan peppercorns
11
Step 11
When the oil is 80% hot, add the shredded meat and quickly stir-fry to separate
12
Step 12
When the shredded meat changes color and separates, add the pickled pepper paste
13
Step 13
Add the bean paste
14
Step 14
Add the minced old ginger and garlic
15
Step 15
Stir-fry until the red oil color appears
16
Step 16
Add the carrot strips and wood ear mushroom strips, stir-fry evenly
17
Step 17
Pour in the sauce mixture to thicken
18
Step 18
When the sauce has reduced to 70% dry, add the green onion and scallions, stir-fry briefly then immediately remove from the wok and serve
19
Step 19
The full-bodied sour, spicy, and sweet fish flavor is beyond praise
