Chen Yichun

71 RECIPES

20+ years of chef & hospitality experience

Fish-Fragrant Pork Slivers (Shredded Pork with Garlic Sauce)

– Yu Xiang Rou Si

Fish-fragrant pork slivers is a signature dish in Sichuan cuisine. Don't get confused by the name, there is no fish in this dish, not even fish sauce. It is salty, sweet, sour and spicy, and infused with the heady tastes of garlic, ginger and spring onions. The hot taste comes from pickled chillies, which also stain the cooking oil a brilliant orange-red.

CUISINES: Chinese
LEVEL: EASY
TIME: 15 min
SERVING: 2 People
INGREDIENTS:
LET'S START
Step 1
Step 1
Step 1
Cut the pork into thin slices (ideally about ⅛ inch / 3mm thick), and then cut these into long, fine slivers. Place in a bowl, add the marinade ingredients and stir in one direction to combine. The marinades: • 1/4 teaspoon salt • 1 teaspoon white pepper powder • 1.5 teaspoon light soy sauce • 1 tablespoon potato flour • 1 tablespoon cold water • 1.5 teaspoon Shaoxing wine
Step 2
Step 2
Step 2
Soak the black fungus in very hot water for 30 minutes. Thinly slice the black fungus, discarding any knobbly bits. Cut the green onion, chili, garlic, ginger into proper sizes and set aside.
Step 3
Step 3
Step 3
In a medium bowl, mix all the sauce ingredients and set aside. the sauce • 4 tablespoon chicken stock • 1 tablespoon white sugar • 1 tablespoon vinegar • 1 tablespoon light soy sauce • 1 teaspoon potato flour • 1 teaspoon cold water
Step 4
Step 4
Step 4
Season the wok, then add cool oil to the wok and reheat over a high flame. When the oil begins to smoke, add pork and stir-fry briskly. As soon as the strips have separated, push them to one side of the wok, tip the wok towards the other side and tip the chilli paste into the space you have created. Stir-fry very briefly until the oil is red and fragrant, and then add the garlic and ginger and mix everything together, tilting the wok back to normal. Stir-fry for another 30 seconds or so until you can smell the garlic and ginger. Tip in the black fungus, throw in the spring onions, and stir-fry briefly - until just hot.
Step 5
Step 5
Step 5
Stir the sauce in its bowl, and then add to the wok. Stir quickly to incorporate, toss briefly and turn on to a serving dish.
Final Notes
Final Notes
This dish should be cooked very quickly, to preserve the tenderness of the pork.