Yu Xiang Rou Si (Fish-Flavored Shredded Pork)

Yu Xiang Rou Si (Fish-Flavored Shredded Pork)

　　"Yu Xiang Rou Si" is a traditional and famous dish in Sichuan cuisine. In Sichuan, many distinctive dishes rely on pickled chili peppers, which are available at local condiment shops in Sichuan and are locally known as "yu la zi," commonly called "yu xiang."

　　The seasonings used in any "yu xiang" dish are typically the same as those used in the Sichuan dish "fu ru yu" and share flavors that are salty, sweet, sour, spicy, fragrant, and savory — all exceptionally delicious. "Yu Xiang Rou Si" is made using these "yu xiang" seasonings and is prepared similarly to the way fish is cooked in folk cuisine. With its unique preparation method and unconventional ingredients, it offers a distinctive flavor, making it very popular. It has become one of the most famous dishes in Sichuan cuisine and has spread to major cities across China as well as to Hong Kong and Macau. It is also served in Chinese restaurants in many countries such as the United States, Japan, the United Kingdom, France, West Germany, and Singapore. Ingredients: 200g pork thigh meat (30% fat, 70% lean), 50g soaked dried bamboo shoots, 25g scallion greens, 25g soaked dried wood ear mushrooms, 25g pickled red chilies, 25g wet starch, 15g minced garlic, 15g soy sauce, 10g minced ginger, 10g vinegar, 1g salt, 12g sugar, 50g meat broth, 100g cooked lard.

　　Features: Orange-red color, tender meat, slightly sweet and sour with a mild spice, deliciously aromatic. Key points: Shredded pork must be evenly cut. The sour-spicy flavor should be moderate to highlight the fragrance. (Yibin)