Yuxiang Shredded Pork
Yuxiang Shredded Pork
Yuxiang Shredded Pork (Simplified Chinese: 鱼香肉丝; Traditional Chinese: 魚香肉絲; Pinyin: Yu Xiang Rou Si;), also called Fish-flavoured Pork is a traditional dish of Sichuan cuisine. This dish has a rich fresh and fragrant fish-flavor but does not contain fish or fish sauce. The secret of its special taste is the blend of chili sauce, shallot, ginger, garlic, white sugar, and salt used during preparation – a recipe that the local Sichuan people originally used to cook fish. The pork is stir-fried with the fish seasoning, which can also be used to cook eggplant, eggs and other dishes.. This dish is an eye-catching, colorful dish that tastes sweet, sour, salty, sweet, fresh and delicious .
Yuxiang (simplified Chinese: 鱼香; traditional Chinese: 魚香; pinyin: yúxiāng; literally: "fish fragrance") is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, but has since spread to other regional Chinese cuisines. On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, vinegar, doubanjiang, soy sauce, and pickled chili peppers.
|Green onion (spring onion, scallion)|
Clean the lean pork, green onion, ginger and, peel the lettuce and garlic and soak the black mushrooms in water.
Cut the lean pork, green onion, ginger and the peeled lettuce into shreds on the chopping board, and then put the shreds into separate plates. Chop the garlic and place in a small dish.
Make wet starch: put the 2 teaspoons of starch into a small dish, add in 1 teaspoon water, and stir it well.
Put the shredded pork into a bowl and prepare it: add the salt, cooking wine, sauce, egg white, oil, vinegar, starch and stir well in the same direction until you feel it is a bit sticky with chopsticks.
Clean the black mushrooms and put them on a plate. Add water to the starch and mix it with the salt and sugar.
Place a wok over high heat until hot. Add some cooking oil, swirling to coat all sides. Add in the chopped garlic, and fry on high heat for about 10 seconds, then add in the broad bean paste and stir-fry for furthur 20 seconds or until it takes on a cherry hue.
Pour in the pork shreds and stir-fry for 5 minutes, until it turns white and is 80% cooked. Pour in the ginger shreds and stir-fry for 30 seconds, then add in vinegar and stir-fry it for 30 seconds.
Pour in the lettuce shreds and the green onion shreds, and stir-fry for 1 minute more on high heat until they are mixed with the other materials and the lettuce is 80% cooked.
Pour in the black mushrooms and stir-fry for another 1 minute, or until they absorb the seasoning and are mixed evenly with the other ingredients. Pour in the prepared wet cornstarch and stir it for 20 seconds.
Now, turn the heat down and add in some red chili oil if you like spicy food. Stir with your cooking ladle until all the materials in the wok are mixed evenly, and then turn off the heat.
A plate of steaming and favorable Fish-Flavored Shredded Pork is served.
- Kiple, Kenneth F. The Cambridge world history of food. 2. Cambridge University Press. p. 1174. ISBN 9780521402156. Retrieved 3 October 2016.