home-cooked fish-flavored shredded pork

Family-Style Yu Xiang Rou Si: A Complete Guide

Yu Xiang Rou Si, a beloved Sichuan dish, balances sweet, sour, savory, and spicy flavors in one wok. Here’s a simple home recipe to recreate this classic.

Ingredients: 200g pork loin (thinly sliced, marinated with 1 tbsp soy sauce, 1 tsp starch, and a pinch of salt), 1 wood ear fungus (soaked, shredded), 2 bamboo shoots (shredded), 3 green onions (chopped), 3 garlic cloves (minced), 1 ginger (minced). For the sauce: 2 tbsp sugar, 1.5 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp doubanjiang (broad bean paste), 1 tsp starch, and 4 tbsp water.

Steps:

1. Prep: Mix sauce ingredients in a bowl. Marinate pork for 10 minutes.

2. Cook: Heat 3 tbsp oil in a wok over high heat. Stir-fry marinated pork until golden; set aside.

3. Sauté: In the same wok, add ginger, garlic, and doubanjiang. Fry until fragrant (30 seconds).

4. Combine: Add wood ear and bamboo shoots; stir-fry 1 minute. Return pork to the wok.

5. Thicken: Pour in the sauce, stir quickly until thickened (1-2 minutes). Garnish with green onions.

Serve hot with steamed rice! The key is balancing the sauce—adjust sugar/vinegar to your taste. Enjoy this restaurant favorite at home!