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Authentic Chongqing Yu Xiang Rou Si (Fish-Fragrant Shredded Pork) — Incredibly Satisfying! (Detailed Beginner-Friendly Tutorial)
This dish brings together the rich savory flavor of pork tenderloin with the bright tanginess of aged vinegar and a hint of sweet sweetness created by sugar making it perfect for those who enjoy bold yet balanced tastes. The texture is incredibly satisfying with soft shredded meat coated in a light sticky sauce that clings […]
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Authentic Chongqing Yu Xiang Rou Si (Fish-Fragrant Shredded Pork) — Incredibly Satisfying! (Detailed Beginner-Friendly Tutorial)
| Ingredient | Amount |
|---|---|
| Pork Tenderloin | 200g |
| Egg White | 1 as needed |
| White Pepper Powder | 1/2 tbsp |
| Cooking Wine (Shaoxing) | to taste |
| Scallions | to taste |
| Ginger and Garlic | to taste |
| Cornstarch Slurry | a splash |
| Vinegar (preferably aged) | 3 tbsp |
| Sugar | 3 tbsp |
| Pickled Chili Peppers (Pao La Jiao) | 3 as needed |
| Soy Sauce | 1 tbsp |
- Pork Tenderloin200g
- Egg White1 as needed
- White Pepper Powder1/2 tbsp
- Cooking Wine (Shaoxing)to taste
- Scallionsto taste
- Ginger and Garlicto taste
- Cornstarch Slurrya splash
- Vinegar (preferably aged)3 tbsp
- Sugar3 tbsp
- Pickled Chili Peppers (Pao La Jiao)3 as needed
- Soy Sauce1 tbsp
Cooking StepsHow to cook Authentic Chongqing Yu Xiang Rou Si (Fish-Fragrant Shredded Pork) — Incredibly Satisfying! (Detailed Beginner-Friendly Tutorial) step by step
-
Step 1Cut 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.
-
Step 2Prepare 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.
-
Step 3Finely mince the pickled chilies into a paste. Homemade pickled chilies are best — they’re much more fragrant and punchy.
-
Step 4Finely mince the ginger and garlic. Use more garlic than ginger — this gives the dish a bolder fish-fragrant flavor.
-
Step 5Use Sichuan native scallions — do NOT use the thicker Northeastern variety (they lack fragrance). Cut the scallions into small rounds (“fish-eye” cut).
-
Step 6Heat 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.
-
Step 7Pour the Yu Xiang sauce along the edge of the wok. Stir-fry quickly to let the sauce coat everything evenly — do not overcook.
-
Step 8Once the sauce evenly coats the meat, plate immediately. This perfect pairing dish is ready to serve — excellent with both rice and drinks!
Authentic Chongqing Yu Xiang Rou Si (Fish-Fragrant Shredded Pork) — Incredibly Satisfying! (Detailed Beginner-Friendly Tutorial)
This dish brings together the rich savory flavor of pork tenderloin with the bright tanginess of aged vinegar and a hint of sweet sweetness created by sugar making it perfect for those who enjoy bold yet balanced tastes. The texture is incredibly satisfying with soft shredded meat coated in a light sticky sauce that clings […]
Ingredients
- 200g Pork Tenderloin
- 1 as needed Egg White
- 1/2 tbsp White Pepper Powder
- to taste Cooking Wine (Shaoxing)
- to taste Scallions
- to taste Ginger and Garlic
- a splash Cornstarch Slurry
- 3 tbsp Vinegar (preferably aged)
- 3 tbsp Sugar
- 3 as needed Pickled Chili Peppers (Pao La Jiao)
- 1 tbsp Soy Sauce
Instructions
-
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.
-
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.
-
Finely mince the pickled chilies into a paste. Homemade pickled chilies are best — they’re much more fragrant and punchy.
-
Finely mince the ginger and garlic. Use more garlic than ginger — this gives the dish a bolder fish-fragrant flavor.
-
Use Sichuan native scallions — do NOT use the thicker Northeastern variety (they lack fragrance). Cut the scallions into small rounds (“fish-eye” cut).
-
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.
-
Pour the Yu Xiang sauce along the edge of the wok. Stir-fry quickly to let the sauce coat everything evenly — do not overcook.
-
Once the sauce evenly coats the meat, plate immediately. This perfect pairing dish is ready to serve — excellent with both rice and drinks!
