🍽️ How to Make Yuxiang Rousi (Fish-Fragrant Shredded Pork)

🧆 Ingredients

• 300g pork loin (shredded)
• 50g bamboo shoots (shredded)
• 50g wood ear mushrooms (soaked and shredded)
• 1 carrot (shredded)
• 2 tablespoons chili bean paste (Doubanjiang)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon cooking wine
• 1 teaspoon cornstarch
• Salt to taste
• Vegetable oil

🍳 Steps

1. Prepare and Marinate Pork:

   • Rinse the pork loin under cold water and pat dry with paper towels.
   • Slice the pork against the grain into thin, even shreds (about matchstick size) for tenderness.
   • In a bowl, combine the shredded pork with soy sauce, cooking wine, and cornstarch. Mix well and let marinate for at least 10 minutes. This helps the pork stay juicy and tender during stir-frying.

2. Prepare Vegetables:

   • Soak wood ear mushrooms in warm water for 20–30 minutes until fully rehydrated, then rinse and shred.
   • Rinse bamboo shoots and cut into thin strips.
   • Peel and shred the carrot.
   • Mince garlic and ginger, and chop green onions.
   • Ensure all ingredients are prepped and ready before cooking, as stir-frying is quick.

3. Stir-Fry Aromatics:

   • Heat 2–3 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until shimmering.
   • Add minced garlic, ginger, and Doubanjiang (chili bean paste). Stir-fry for 30–60 seconds until the oil turns red and the aroma is released, but do not burn the aromatics.

4. Cook Pork:

   • Increase heat to high. Add the marinated pork and quickly stir-fry, separating the shreds so they cook evenly.
   • Stir-fry until the pork just turns white and is no longer pink (about 1–2 minutes). Do not overcook to avoid toughness.

5. Add Vegetables:

   • Add bamboo shoots, wood ear mushrooms, and carrot. Stir-fry briskly for 1–2 minutes until vegetables are just tender but still crisp.
   • The vegetables should retain their color and a slight crunch.

6. Season and Finish:

   • Add vinegar, sugar, and salt. Toss everything together to coat evenly.
   • Taste and adjust seasoning if needed—balance of sweet, sour, and savory is key.
   • Stir in chopped green onions just before turning off the heat.

7. Serve:

   • Transfer immediately to a serving plate.
   • Serve hot with steamed rice.

Key Points:

• Use high heat and keep ingredients moving to prevent sticking and ensure even cooking.
• Do not overcrowd the wok; if doubling the recipe, cook in batches.
• The pork should be tender, and the vegetables crisp and brightly colored.
• The sauce should be glossy and coat all ingredients evenly.

💡 Tips

• Shred pork thinly for tender texture.
• Adjust sugar and vinegar for balanced flavor.
• Stir-fry quickly to retain crispness of vegetables.
• Serve with steamed rice.