fish-flavored shredded pork

How to Make Yu Xiang Rou Si: A Complete Guide

Yu Xiang Rou Si, a iconic Sichuan dish, tantalizes taste buds with its sweet, sour, and spicy flavors. Despite its name (“fish fragrance”), it contains no fish—the aroma comes from a blend of pickled chili, ginger, garlic, and sugar. Here’s a step-by-step guide to recreate this beloved dish.

Ingredients:

- 200g pork tenderloin, julienned

- 2 wood ear mushrooms, soaked and sliced

- 2 bamboo shoots, canned and julienned

- 3 tbsp oil

- Sauce: 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tsp chili bean paste, 1 cup water, 1 tsp cornstarch.

Steps:

1. Marinate the pork: Mix pork with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tbsp oil. Let sit for 15 minutes.

2. Prepare the sauce: Whisk all sauce ingredients until sugar dissolves. Set aside.

3. Stir-fry: Heat oil in a wok over high heat. Add pork and stir-fry until golden. Remove and set aside.

4. Sauté aromatics: In the same wok, stir-f minced garlic, ginger, and chili bean paste until fragrant (30 seconds).

5. Combine: Add mushrooms, bamboo shoots, and pork back to the wok. Pour in sauce, stir well, and cook until sauce thickens (2-3 minutes).

6. Garnish: Sprinkle with chopped scallions and serve hot with rice.

Tips: For extra umami, use fermented broad bean paste. Adjust spice levels by varying the chili bean paste. This dish pairs perfectly with steamed rice, balancing its bold flavors. Enjoy!