home page
Yu Xiang Shredded Pork

Yu Xiang Shredded Pork

Yu Xiang shredded pork is a representative dish of Sichuan cuisine, originating from Sichuan during the Republican era. The most interesting aspect of this dish lies in the term "Yu Xiang" (fish-flavored) - there is no fish in the dish, yet it has a fish aroma. "Yu Xiang" is actually a unique seasoning technique originating from the folk fish cooking method in Sichuan, which was later adapted to other ingredients, creating a distinctive "fish-flavored" flavor profile.

1Ingredients needed

Main ingredients

  • Lean pork300g
  • Winter bamboo shoots80g
  • Black fungus50g
  • Carrot50g

Seasonings

  • Green onions20g
  • Garlic3 cloves
  • Ginger20g
  • White sugar20g
  • Vinegarappropriate amount
  • Light soy sauceappropriate amount
  • Cooking wineappropriate amount

2Production steps

1

Prepare ingredients

Shred the soaked black fungus, shred the carrot, shred the lean pork, and mince the green onions, ginger, and garlic.

2

Prepare seasoning sauce

Marinate the pork strips with a small amount of salt, cooking wine, and starch. Mix starch, salt, white sugar, vinegar, light soy sauce, and meat broth (or water) to make the seasoning sauce.

3

Stir-fry

Add oil to a hot wok. When the oil is heated, add the pork strips and quickly stir-fry to separate. When the pork turns white, use a spatula to push the pork to the side of the wok (or remove), and stir-fry the chili, garlic, and ginger in the bottom oil until fragrant.

4

Add vegetables

Add the pre-blanched carrot shreds and stir-fry for about one minute. Then add bamboo shoot shreds and black fungus shreds and stir-fry over high heat for a moment. Pour in the prepared seasoning sauce. When the sauce thickens, add chopped green onions and stir-fry evenly.