鱼香肉丝是道经典川味家常菜，肉丝滑嫩，木耳和胡萝卜脆爽。裹满酸甜微辣的鱼香酱汁，咸鲜酸甜辣全在嘴里，配米饭绝了。
Fish-Fragrant Shredded Pork is a classic Sichuan dish. The pork is tender, while the wood ear mushrooms and carrots add a nice crunch. Coated in a sweet, sour, and spicy “fish-fragrant” sauce, it’s a perfect match for steamed rice.
🌴食材 | Ingredients：
猪里脊肉，300g（切细丝）。/ Pork tenderloin, 300g (cut into thin shreds).
黑木耳，几朵（提前泡发，切丝）。/ Wood ear mushrooms, a few (soaked and shredded).
胡萝卜，半根（切丝）。/ Carrot, 1/2 (shredded).
青椒，1个（切丝，配色）。/ Green bell pepper, 1 (shredded, for color).
鸡蛋，1个（只用蛋清，腌肉用）。/ Egg, 1 (use egg white only, for marinating).
🌴配料 | Aromatics：
蒜末，4~5瓣。/ Minced garlic, 4-5 cloves.
姜末，一小块。/ Minced ginger, a small piece.
葱花，1根（切葱花）。/ Scallion, 1 (chopped).
泡椒，2~3个（切碎，灵魂）。/ Pickled chili peppers, 2-3 (chopped, the soul of the dish).
🌴调味 | Seasonings：
生抽，2勺（约20ml，腌肉1勺，炒菜1勺）。/ Light soy sauce, 2 tbsp (about 20ml, 1 for marinating, 1 for stir-frying).
香醋，2勺（约20ml）。/ Chinkiang vinegar, 2 tbsp (about 20ml).
白糖，1勺（约15g，酸甜关键）。/ Sugar, 1 tbsp (about 15g, key for the sweet and sour taste).
蚝油，半勺（约5ml）。/ Oyster sauce, 1/2 tbsp (about 5ml).
淀粉，1小勺（约5g，腌肉用，锁水）。/ Cornstarch, 1 tsp (about 5g, for marinating).
蛋清，少许（腌肉用，嫩滑）。/ Egg white, a little (for marinating).
老抽，少许（上色用）。/ Dark soy sauce, a little (for color).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，腌制肉丝
猪里脊肉切细丝，加1勺（约10ml）生抽、少许蛋清、1小勺（约5g）淀粉、少许盐和白胡椒粉，抓匀腌制15分钟。⚠️ 加蛋清和淀粉腌制，肉丝更嫩滑。我试过不腌直接炒，结果肉丝一下锅就柴了，口感差很多。
Cut the pork into thin shreds. Marinate with light soy sauce, egg white, cornstarch, salt, and white pepper for 15 minutes. ⚠️ This keeps the pork tender and juicy.
2，调鱼香汁
取一个小碗，放入1勺（约10ml）生抽、2勺（约20ml）香醋、1勺（约15g）白糖、半勺（约5ml）蚝油、少许老抽、少许白胡椒粉和1小勺（约5g）淀粉，搅拌均匀。⚠️ 鱼香汁的酸甜比例是关键，醋和糖的比例大约是1:1.5。我试过糖放少了，结果只有酸没有甜，鱼香味出不来。
In a small bowl, mix light soy sauce, vinegar, sugar, oyster sauce, dark soy sauce, white pepper, and cornstarch. ⚠️ The ratio of vinegar to sugar is key.
3，滑炒肉丝
锅里倒油，油热后放入腌好的肉丝，大火快速滑炒到变色，立刻盛出备用。⚠️ 肉丝别炒久，变色就盛出，后面还要回锅，炒久了会老。我试过炒太久，结果肉丝变得又干又硬，像在嚼橡皮。
Heat oil in the pan, add the marinated pork, and stir-fry over high heat until it changes color. Set aside. ⚠️ Don’t overcook it.
4，爆香
锅里留底油，放入姜末、蒜末、葱花和泡椒碎，小火炒出红油和香味。⚠️ 泡椒是鱼香味的灵魂，千万别省。我试过用普通辣椒代替泡椒，结果鱼香味完全不对，所以千万别换。
Add minced ginger, garlic, scallion, and pickled chili peppers to the pan with a little oil. Stir-fry over low heat until fragrant and the oil turns red. ⚠️ Don’t skip the pickled chili peppers.
5，合炒
转大火，倒入胡萝卜丝和木耳丝，快速翻炒1分钟。倒入滑炒好的肉丝和青椒丝，继续翻炒30秒。⚠️ 全程大火快炒，保持脆爽。
Turn to high heat, add the carrot and wood ear mushrooms, and stir-fry for 1 minute. Add the pork and green bell pepper, and stir-fry for another 30 seconds.
6，淋鱼香汁
把调好的鱼香汁再次搅匀（防止淀粉沉底），转着圈淋入锅中，快速翻炒均匀，让汤汁浓稠裹在食材上。⚠️ 鱼香汁淋入前一定要再搅匀，不然淀粉会沉底。我试过没搅匀就倒进去，结果锅里全是淀粉疙瘩。
Stir the sauce well again (to prevent the cornstarch from settling), pour it into the pan in a circle, and stir-fry quickly until the sauce thickens and coats the ingredients.
7，调味出锅
撒少许白胡椒粉和葱花，快速翻匀。关火，趁热吃，肉丝滑嫩，木耳和胡萝卜脆爽，鱼香汁酸甜微辣，配米饭绝了。⚠️ 盐最后尝一下再放，因为泡椒和生抽都有咸味。
Sprinkle with white pepper and scallion. Turn off the heat and serve hot. ⚠️ Taste before adding salt.
宝宝们猪里脊肉切细丝，加蛋清和淀粉腌制，炒出来才嫩滑。鱼香汁的醋糖比例大约是1:1.5，酸甜平衡。泡椒是鱼香味的灵魂，千万别省。鱼香汁淋入前一定要再搅匀，防止淀粉沉底。全程大火快炒，保持锅气。盐最后尝一下再放，因为泡椒和生抽都有咸味。
Tips: Marinate the pork with egg white and cornstarch. The ratio of vinegar to sugar is key. Don’t skip the pickled chilies. Stir the sauce well before pouring. Stir-fry over high heat. Taste before adding salt.
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这道【鱼香肉丝 | Fish-Fragrant Shredded Pork】是经典的川味家常菜。如果你喜欢这种酸甜微辣的口感，还可以试试我之前写的【宫保鸡丁 | Kung Pao Chicken】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。
If you enjoy this sweet and spicy flavor, you should also try my Kung Pao Chicken. For more classic home-style dishes, check out my Home-style category.