Fish Flavoured Shredded Pork
Fish Flavoured Shredded Pork or Yuxiang Shredded Pork is a Sichuanese dish made with shredded pork stir fried with bamboo shoots, woo ear fungus, spring onions on a special blend of Sichuan seasoning made with combination of Sichuan Pickled Chili Pepper (泡椒, Pao Jiao), Sichuan Salt (Well salt / 井盐/井鹽 / Jǐngyán), Soy Sauce, White Sugar, Spring Onions, Vinegar, Chinese Cooking Wine, Ginger and Garlic. It is named as fish but it does not taste like one but rather the seasonings and method used in preparing this dish is the same as the ones uses by Sichuanese people when they prepare they fish, hence the name.
It was said that this was first created when a Sichuan family who liked eating fish, using the said seasoning above. One day they had some leftover seasoning, and to avoid wasting it she then applied to what she currently has which was not fish. At first, she thought the husband would not like it but unexpectedly loved it. Since then it was further improved until it became well known to in the Sichuan province and appeared in most of the restaurants hence the fish flavour seasoning appears in dishes like Fish Flavoured Pork Liver, Fish Fragrant Eggplant and this dish we have today.
- 600 g pork tenderloin, sliced into thin match stick sizes
- 1 cup bamboo shoots, sliced into thin match stick sizes
- 1 cup rehydrated wood ear fungus, sliced into thin match stick sizes
- 1 carrot, sliced into thin match stick sizes
- 1 thumb-sized ginger, sliced into thin match stick sizes
- 6 cloves garlic
- 4 spring onions
- 2 tbsp Chinese cooking wine
- 2 tbsp cornstarch
- 1 tsp baking soda
- peanut oil
- 3 tbsp Chinese black vinegar
- 2 tbsp water
- 2 tbsp soy sauce
- 2 tbsp spicy bean paste
- 2 tbsp white sugar
- 2 tbsp cornstarch
- In a bowl combine Chinese cooking wine, salt, cornstarch, 1 tablespoon of oil and baking soda. Add the pork and let it marinate for 15 minutes.
- Using very high heat, prepare a wok with oil. Once wok starts to smoke add pork and stir fry for 2-3 minutes until it’s not pink in colour, you might have to do this in batches if you don’t have a big wok. Remove pork then set aside.
- Using the same wok add more oil then sauté garlic, ginger and spring onions.
- Add the carrots and bamboo shoots then stir fry for 2 minutes.
- Add the pork and black fungus then stir fry for a minute.
- Combine all sauce ingredients then pour into the wok. Mix it well and make sure everything is coated well with the sauce. Continue to stir fry for 2 minutes and occasionally rehydrate with a bit of water. Remove from wok then serve immediately.