Fish-flavored Shredded Pork
鱼香肉丝
Sichuan-style shredded pork with vegetables in sweet, sour, and spicy "fish-flavored" sauce. A popular dish featuring tender pork strips in complex, aromatic sauce with no actual fish.
Servings
2-3 people
Prep Time
20 minutes
Cook Time
15 minutes
Spice Level
Medium
Ingredients
Meat Marinade
Fish-Flavored Sauce
Instructions
Wash lean meat clean and cut into strips, add white pepper powder (1g), egg white (1), cooking wine (20g), table salt (2g), starch (10g) to the cut meat strips and mix well by hand.
Pour in cooking oil (10g) and mix well, let marinate for 15 minutes.
Cut green peppers into strips, cut carrot into strips, soak dried black fungus in warm water and squeeze out water and set aside.
Mince ginger, mince garlic, chop green onions, cut chili into rings, prepare one tablespoon doubanjiang.
Prepare fish-fragrant sauce: take a clean small bowl, add white sugar (25g), black vinegar (25g), light soy sauce (20g), oyster sauce (10g), dark soy sauce (2g), starch (3g), clean water (50g) and mix well and set aside.
Heat the pan, add appropriate amount of cooking oil, add meat strips, quickly separate and stir-fry evenly, stir-fry until meat turns white evenly and remove and set aside.
Heat the pan again and add oil, stir-fry chili until fragrant, add carrot and stir-fry evenly until shiny and soft.
Add doubanjiang, minced ginger, minced garlic, chopped green onions in order, stir-fry until fragrant and red oil comes out, then mix with carrot and stir-fry evenly.
Add the soaked black fungus and green pepper strips and stir-fry evenly, pour in the stir-fried meat strips and stir-fry evenly.
Pour the prepared fish-fragrant sauce along the edges, quickly stir-fry evenly to reduce sauce and absorb flavor, drizzle with a little sesame oil then serve.
- Do not use too much starch when coating the pork, otherwise it will be very sticky and clump together when stir-frying!
- Do not add too much salt to the pork, as the seasonings all contain salt; you can add more later if needed!
- Try to use a non-stick pan to stir-fry the pork to avoid sticking due to improper operation!
- When using a regular pan, make sure to heat the pan before adding oil, and swirl the oil to coat the pan evenly. Only add the pork when the oil is hot, so it won't stick easily!
- Do not add too much dark soy sauce to the fish-flavored sauce, to avoid the color being too dark!
- Do not add too much starch to the fish-flavored sauce, to avoid the sauce being too thick and sticky!