Yu Xiang Rou Si (Fish-Fragrant Pork Shreds)
A signature Sichuan dish made primarily with pork (30% fat, 70% lean), accompanied by winter bamboo shoots and wood ear mushrooms. The finished dish balances salty, sweet, sour, and spicy notes, with a rich, aromatic fish-fragrant flavor.
Ingredients
pork lean meat (choose 30% fat 70% lean)
200 g
pickled red chili peppers (minced)
20 g
winter bamboo shoots, shredded
50 g
rehydrated wood ear mushrooms, shredded
50 g
chopped scallions
25 g
chopped garlic
15 g
chopped ginger
10 g
vinegar
10 g
Sichuan salt
2 g
soy sauce
1 g
white sugar
10 g
wet starch
25 g
meat broth
25 g
mixed oil
60 g
Instructions
1
Step 1
Cut the pork (30% fat, 70% lean) into shreds about 10 cm long and 0.3 cm thick. Cut the winter bamboo shoots and rehydrated wood ear mushrooms into shreds, and mince the pickled red chili peppers. Place the pork shreds in a bowl, add 1 g Sichuan salt and 20 g wet starch, and mix well. In a separate bowl, combine the white sugar, Sichuan salt, vinegar, soy sauce, meat broth, and the remaining wet starch to make a sauce.
2
Step 2
Place a wok over high heat, add the mixed oil and heat to about 60% hot, then add the pork shreds and stir-fry until they separate and turn white. Add the minced pickled red chilies, chopped ginger, and chopped garlic, and stir-fry until fragrant and well-colored. Add the winter bamboo shoot shreds, wood ear mushroom shreds, and chopped scallions, and stir-fry until evenly mixed. Pour in the sauce, toss a few times to thicken and gloss the dish, then transfer to a plate and serve.
