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.
🌴 Ingredients:
· 300g pork tenderloin (cut into thin shreds)
· A few wood ear mushrooms (soaked and shredded)
· 1/2 carrot (shredded)
· 1 green bell pepper (shredded, for color)
· 1 egg (use egg white only, for marinating)
🌴 Aromatics:
· 4-5 cloves minced garlic
· A small piece of minced ginger
· 1 scallion (chopped)
· 2-3 pickled chili peppers (chopped, the soul of the dish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml, 1 for marinating, 1 for stir-frying)
· 2 tbsp Chinkiang vinegar (about 20ml)
· 1 tbsp sugar (about 15g, key for the sweet and sour taste)
· 1/2 tbsp oyster sauce (about 5ml)
· 1 tsp cornstarch (about 5g, for marinating)
· A little egg white (for marinating)
· A little dark soy sauce (for color)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Pork
Cut the pork into thin shreds. Marinate with light soy sauce, egg white, cornstarch, salt, and white pepper for 15 minutes. ⚠️ Note: This keeps the pork tender and juicy. - Make the Fish-Fragrant Sauce
In a small bowl, mix the light soy sauce, vinegar, sugar, oyster sauce, dark soy sauce, white pepper, and cornstarch. ⚠️ Note: The ratio of vinegar to sugar is key. - Stir-fry the Pork
Heat oil in the pan, add the marinated pork, and stir-fry over high heat until it changes color. Set aside. ⚠️ Note: Don’t overcook it. - Sauté the Aromatics
Add the 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. ⚠️ Note: Don’t skip the pickled chili peppers; they are the soul of this dish. - Stir-fry the Vegetables
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. - Add the Sauce
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. ⚠️ Note: Always stir the sauce before pouring it in, or it will form lumps. - Season and Serve
Sprinkle with white pepper and scallion. Turn off the heat and serve hot. ⚠️ Note: Taste before adding salt, as both the pickled chilies and soy sauce are salty.
💡 More Sweet and Spicy Recipes:
If you enjoy this classic fish-fragrant flavor, you should also try my [Fish-Fragrant King Oyster Mushroom] for a delicious vegetarian twist.
Want to explore more? Check out my full [Home-style Dishes] category!
💡 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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