YuXiang RouSi

Yu Xiang Rou Si, Fish Flavored Shredded Pork, or fish-flavored pork is fish-flavored dish in the unique style of Sichuan cuisine. The delicious dish has no fish but has the flavor of fish.

Yu Xiang Rou Si is one of the best known dishes from Sichuan Province of southwest China. Its sour, sweet, salty and spicy tastes simply give uniquely unmatchable gourmet experience. Yu Xiang is one of the main types of traditional flavor. The delicious dish has the fish smell and its taste is the spices to blend. This method is derived from the Sichuan civil unique method of cooking fish and seasonings, which today are widely used in the ready meal of Sichuan. The dish is best eaten with a bowl of warm Chinese rice and the combination will make you unforgettable.

Stir fry ingredients:

8 oz pork loin

1 cup (4 1/2 ounces, drained weight) Bamboo Shoots, sliced and slivered 2" long

1/4+ oz dried Cloud Ear fungus (2 oz wet, after trimming)

1-1/2 Tab Red Chili Paste

3 medium cloves garlic, minced

3/4" x 1" pc peeled Ginger, slivered

3 med scallions (see below)

1 Tab Shaoxing wine

Marinade:

2 tsp soy sauce

1 Tab Shaoxing wine or dry sherry

1 Tab cornstarch

1 Tab oil

Sauce Ingredients:

2-1/2 tsp Sugar

2 tsp vinegar, preferably Chinkiang Vinegar

1 tsp soy sauce

1/2 tsp salt

2 Tab Chicken Stock

Cornstarch slurry

Sesame oil garnish

Preparation:

In a bowl, combine the sauce ingredients and set aside. Stir the sauce and shake the slurry occasionally as you prepare to cook, to ensure the ingredients are combined and dissolved.

Wipe wok with a small amount of oil and begin to pre-heat. When wok begins to smoke, add 3 to 4 tablespoons of peanut oil and carefully swirl around to coat the sides of the wok. When oil is smoking, slide in the shreds of pork, and after it begins to brown after about half a minute or so, begin to break up shreds, and stir fry, pausing occasionally to allow some browning. After two or three minutes, when the pork is cooked through and partially browned, remove the meat or push it to the side of the wok. There should be 2 or 3 tablespoons of oil remaining in the bottom of the pan, and to this add the red chili paste. Stir this in the bottom for 30 seconds or so, until the oil is reddened and the pungent fragrance is released. Add in the garlic, ginger and minced scallion, still keeping the meat to the side. When the seasonings just begin to brown, move the meat shreds into the mixture and stir fry for 30 seconds or so, then splash in the wine. Add the shredded fungus and bamboo shoots, stir fry a minute or so, then add sauce mixture. When the liquid begins to bubble, add green onion shreds, and the slurry, a little at a time, until the sauce thickens slightly more than desired--the moisture in the other ingredients will thin it slightly. Plate the Yu Xiang Rou Si and garnish with sesame oil.

Note: Australia pork more sweet than other countries, so you can put a little sugar when you cook this food