Home version of the method of fish-flavored shredded pork

Family-Style Yu Xiang Rou Si: A Step-by-Step Guide

Yu Xiang Rou Si, a beloved Sichuan dish, translates to "fish-fragrant shredded pork," though it contains no fish. Its signature sweet, sour, and spicy flavor profile makes it a hit at home. Here’s a simple recipe to recreate this classic.

Ingredients: 200g pork loin, shredded; 1 wood ear mushroom, soaked and shredded; 2 carrots, julienned; 3 green onions, chopped; 2 garlic cloves, minced; 1 tbsp ginger, grated. For the sauce: 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tsp chili paste, 1 tbsp starch, and 4 tbsp water.

Steps:

1. Marinate the pork: Toss shredded pork with 1 tbsp soy sauce, 1 tsp starch, and a pinch of salt. Set aside for 15 minutes.

2. Prep the sauce: Mix all sauce ingredients in a bowl until sugar dissolves.

3. Stir-fry: Heat 2 tbsp oil in a wok over high heat. Add pork and stir-fry until no longer pink. Remove and set aside.

4. Sauté aromatics: In the same wok, add garlic, ginger, and green onions until fragrant. Toss in wood ear and carrots, stir-frying for 2 minutes.

5. Combine: Return pork to the wok. Pour in the sauce, stirring quickly to coat everything evenly. Cook for 1 minute until the sauce thickens.

6. Serve: Garnish with extra green onions and enjoy with steamed rice.

This home version balances bold flavors with tender textures, proving you don’t need a restaurant to master Yu Xiang Rou Si!