Yu Xiang Rou Si (Fish-Fragrant Pork Shreds)
A classic Sichuan dish of tender shredded pork in a vibrant red sauce that balances salty, sweet, sour, and spicy flavors.
Ingredients
pork (cut into shreds about 7 cm long and 0.3 cm thick, mixed with salt and cornstarch slurry)
350 g
soaked bamboo shoots (washed, cut into shreds)
100 g
soaked wood ear mushrooms (washed, cut into shreds)
25 g
pickled chili peppers (finely chopped)
15 g
salt (part for marinating meat, part for sauce)
3 g
ginger (finely minced)
5 g
garlic (finely minced)
10 g
scallion (cut into rings)
10 g
vegetable oil
50 g
soy sauce
10 g
vinegar
5 g
sugar
15 g
MSG
1 g
cornstarch (for slurry)
25 g
stock (for sauce, original did not specify weight)
to taste
Instructions
1
Step 1
Cut the pork into shreds about 7 cm long and 0.3 cm thick, then mix with salt and cornstarch slurry. Wash the bamboo shoots and wood ear mushrooms and cut them into shreds. Finely chop the pickled red chili peppers; finely mince the ginger and garlic, and chop the scallions into rings.
2
Step 2
Combine the soy sauce, vinegar, sugar, MSG, cornstarch slurry, stock, and salt to make the sauce.
3
Step 3
Heat a wok over high heat, add the oil and heat to about 180°C. Add the pork shreds and stir-fry until they separate, then add the pickled chili peppers, ginger, and garlic and stir-fry until fragrant. Add the wood ear mushrooms, bamboo shoot shreds, and scallions and stir to combine. Pour in the sauce, quickly toss, and serve immediately.
