Fish-Flavored Shredded Pork, or “鱼香肉丝” in Chinese, is a beloved classic from the Sichuan cuisine known for its perfect blend of flavors and textures. Despite its name, this dish doesn’t contain any fish. Instead, it derives its unique “fish fragrance” from a special combination of spices and seasonings.
The Origins and Characteristics
Fish-Flavored Shredded Pork is a relatively modern dish, with its name originating during the World War II era in Chongqing. The dish is famous for its rich, red-brown sauce and the perfect balance of sweet, sour, spicy, and savory flavors. The pork is tender and juicy, while the vegetables add a delightful crunch.
Key Ingredients
To make this dish, you’ll need:
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Pork Loin or Tenderloin: Sliced into thin, even strips.
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Vegetables: Carrots, bell peppers, and wood ear mushrooms (black fungus) are common choices.
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Seasonings: Minced garlic, ginger, and green onions.
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Sauce Ingredients: Chili bean paste (doubanjiang), soy sauce, vinegar, sugar, and a bit of starch to thicken.
How to Make Fish-Flavored Shredded Pork
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Prepare the Pork: Slice the pork into thin strips and marinate with a bit of salt, soy sauce, cooking wine, and starch for about 10 minutes.
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Make the Sauce: In a bowl, mix soy sauce, vinegar, sugar, a bit of water, and starch. This will be your “fish-flavored” sauce.
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Cook the Pork: Heat some oil in a pan, add the marinated pork strips, and stir-fry until they turn white. Remove from the pan.
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Cook the Vegetables: In the same pan, add minced garlic, ginger, and chili bean paste. Stir-fry until fragrant, then add the vegetables and stir-fry until they are slightly tender.
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Combine and Finish: Add the pork back to the pan, pour in the sauce, and stir-fry until the sauce thickens and coats everything evenly.
Why You’ll Love It
Fish-Flavored Shredded Pork is a perfect example of Sichuan cuisine’s ability to balance multiple flavors. The combination of sweet, sour, and spicy notes creates a dish that is both comforting and exciting. Plus, it’s incredibly versatile and can be easily adjusted to suit your taste preferences.
Tips for Making It at Home
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Thin Strips: Cut the pork and vegetables into thin, even strips to ensure uniform cooking.
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Quick Stir-Fry: Keep the heat high and stir-fry quickly to maintain the tenderness of the pork and the crunch of the vegetables.
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Adjust Spices: If you prefer less spice, you can reduce the amount of chili bean paste.
