Authentic Chongqing Yu Xiang Rou Si (Fish-Fragrant Shredded Pork) — Incredibly Satisfying! (Detailed Beginner-Friendly Tutorial)

Cooking StepsHow to cook Authentic Chongqing Yu Xiang Rou Si (Fish-Fragrant Shredded Pork) — Incredibly Satisfying! (Detailed Beginner-Friendly Tutorial) step by step

Cooking Process

1. 
   Step 1 Detail

   Cut the pork tenderloin into matchstick-thin strips. Massage with ginger-scallion water until the meat feels tacky. Season with soy sauce, white pepper, cornstarch, and egg white. Add a thin layer of oil on top to prevent sticking in the wok.

2. 
   Step 2 Detail

   Prepare the Yu Xiang sauce: mix vinegar and sugar (I use a 1:1 ratio — adjust to taste), add cooking wine, soy sauce, cornstarch, and water.

3. 
   Step 3 Detail

   Finely mince the pickled chilies into a paste. Homemade pickled chilies are best — they’re much more fragrant and punchy.

4. 
   Step 4 Detail

   Finely mince the ginger and garlic. Use more garlic than ginger — this gives the dish a bolder fish-fragrant flavor.

5. 
   Step 5 Detail

   Use Sichuan native scallions — do NOT use the thicker Northeastern variety (they lack fragrance). Cut the scallions into small rounds (“fish-eye” cut).

6. 
   Step 6 Detail

   Heat the wok with oil until smoking. Quickly stir-fry the pork strips to separate, then add the minced ginger, garlic, and pickled chilies. Stir-fry until the oil turns red and fragrant.

7. 
   Step 7 Detail

   Pour the Yu Xiang sauce along the edge of the wok. Stir-fry quickly to let the sauce coat everything evenly — do not overcook.

8. 
   Step 8 Detail

   Once the sauce evenly coats the meat, plate immediately. This perfect pairing dish is ready to serve — excellent with both rice and drinks!