Fish-Flavored Shredded Pork
Chinese name: 鱼香肉丝 (yú xiāng ròu sī)
Style: Sichuan (Szechuan) Cuisine Characteristics: Fish-Flavored Shredded Pork is an eye-catching, colorful dish that tastes sweet, sour, salty, sweet, fresh and delicious. Also named Yu-Shiang Shredded Pork, Fish-Flavored Shredded Pork has a rich fresh and fragrant fish-flavor but does not contain fish or fish sauce. The secret of its special taste is the blend of chili sauce, shallot, ginger, garlic, white sugar, and salt used during preparation – a recipe that the local Sichuan people originally used to cook fish. The pork is stir-fried with the fish seasoning, which can also be used to cook eggplant, eggs and other dishes. The recipe spread slowly, but is now a recognized dish in Sichuan Cuisine. |  |
Ingredients:
200 g Lean pork 100 g lettuce black fungus; ginger; green onion (spring onion, scallion); garlic |  |
Seasonings:
salt white sugar broad bean paste cooking wine wet cornstarch soy sauce vinegar red chili oil (optional) Note: the amount of the seasonings listed above can be appropriately used according to one's personal taste. |  |
Preparation Work:1. Clean the lean pork, green onion, ginger and, peel the lettuce and garlic and soak the black mushrooms in water.
2. Cut the lean pork, green onion, ginger and the peeled lettuce into shreds on the chopping board, and then put the shreds into separate plates. Chop the garlic and place in a small dish. 3. Make wet starch: put the 2 teaspoons of starch into a small dish, add in 1 teaspoon water, and stir it well. 4. Put the shredded pork into a bowl and prepare it: add the salt, cooking wine, sauce, egg white, oil, vinegar, starch and stir well in the same direction until you feel it is a bit sticky with chopsticks. 5. Clean the black mushrooms and put them on a plate. Add water to the starch and mix it with the salt and sugar. |  |
Methods:
 Step 1: Place a wok over high heat until hot. Add some cooking oil, swirling to coat all sides. Add in the chopped garlic, and fry on high heat for about 5 seconds, then add in the broad bean paste and stir-fry for a furthur 20 seconds or until it takes on a cherry hue. |
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| Step 2: Pour in the pork shreds and stir-fry for 2 minutes, until it turns white and is 80% cooked. Pour in the ginger shreds and stir-fry for 30 seconds, then add in vinegar and stir-fry it for 30 seconds. |
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| Step 3: Pour in the lettuce shreds and the green onion shreds, and stir-fry for 1 minute more on high heat until they are mixed with the other materials and the lettuce is 80% cooked. |
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| Step 4: Pour in the black mushrooms and stir-fry for another 1 minute, or until they absorb the seasoning and are mixed evenly with the other ingredients. Pour in the prepared wet cornstarch and stir it for 20 seconds. |
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| Step 5: Now, turn the heat down and add in some red chili oil if you like spicy food. Stir with your cooking ladle until all the materials in the wok are mixed evenly, and then turn off the heat. Your delicious Fish-Flavored Shredded Pork is ready to be served. |
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A plate of steaming and favorable Fish-Flavored Shredded Pork is out.
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Origin of Fish-Flavored Shredded Pork
Legend has it that long ago there was a family in Sichuan who loved eating fish. They were very particular about cooking fish and they would prepare it with green onion, ginger, garlic, wine, vinegar and sauce to get rid of the smell of fish while enhancing its taste. One night, the mother of the family put the leftover seasonings she had just used for cooking fish into another dish she was cooking with to avoid wasting the seasonings. When she finished, she felt a bit guilty, as she did not know whether or not the dish would be edible or how to explain this to her husband. As she was considering these things, her husband came back and began to eat the food on the table, not giving her chance to explain. She didn’t know whether this was because her husband was tired or because he felt the dish was special. To her surprise, her husband praised her cooking, saying that it was delicious. Later, her recipe (especially its seasonings) were spread and favored among the people. Since the dish was created with the seasonings used for cooking fish and they do have fish flavor, people classified them as fish-flavor dish. Thus, a special flavor dish was produced.
Legend has it that long ago there was a family in Sichuan who loved eating fish. They were very particular about cooking fish and they would prepare it with green onion, ginger, garlic, wine, vinegar and sauce to get rid of the smell of fish while enhancing its taste. One night, the mother of the family put the leftover seasonings she had just used for cooking fish into another dish she was cooking with to avoid wasting the seasonings. When she finished, she felt a bit guilty, as she did not know whether or not the dish would be edible or how to explain this to her husband. As she was considering these things, her husband came back and began to eat the food on the table, not giving her chance to explain. She didn’t know whether this was because her husband was tired or because he felt the dish was special. To her surprise, her husband praised her cooking, saying that it was delicious. Later, her recipe (especially its seasonings) were spread and favored among the people. Since the dish was created with the seasonings used for cooking fish and they do have fish flavor, people classified them as fish-flavor dish. Thus, a special flavor dish was produced.
source:http://www.travelchinaguide.com/tour/food/chinese-cooking/fish-flavored-pork.htm
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