Fish-Fragrant Shredded Pork (Yu Xiang Rou Si)

Cooking StepsHow to cook Fish-Fragrant Shredded Pork (Yu Xiang Rou Si) step by step

Cooking Process

1. 
   Step 1 Detail

   Shred the carrot, rehydrated wood ear mushrooms, and green bell pepper into thin strips. Finely mince the garlic and ginger, and chop the scallions. In a small bowl, prepare the sauce: mix 2 tbsp light soy sauce, 2 tbsp Chinese black vinegar, 1/2 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, and 1 tbsp cornstarch with 120ml water. Stir until the sugar and starch dissolve.

2. 
   Step 2 Detail

   Thinly slice the pork into shreds. Marinate with 1 tbsp oyster sauce, 1 tsp light soy sauce, a splash of water, and 1 tsp cornstarch. Mix well, then add a drizzle of sesame oil to seal. Let rest for 10 minutes.

3. 
   Step 3 Detail

   Heat a wok over high heat with oil. Add the chopped scallions and stir-fry until fragrant. Add the marinated pork and stir-fry until just cooked through and no longer pink. Transfer to a plate and set aside.

4. Step 4 Detail

   With remaining oil in the wok, add the wood ear mushrooms and carrot strips. Stir-fry until the carrots begin to soften. Transfer to the plate with the pork.

5. Step 5 Detail

   Add a little more oil to the wok. Over medium heat, sauté the minced garlic and ginger until fragrant. Add the doubanjiang and stir-fry until the oil turns red and aromatic.

6. Step 6 Detail

   Return the cooked pork, wood ear mushrooms, and carrots to the wok. Add the green bell pepper strips. Pour in the prepared sauce and stir-fry everything together over high heat until the sauce thickens and coats all ingredients evenly. Serve immediately over steamed rice.