Fish Flavor Shredded Pork
Hot Dishes

Fish Flavor Shredded Pork

timer 10 MIN
signal_cellular_alt Easy
person 4 servings
Recipe
Fish Flavor Shredded Pork

About This Recipe

This Sichuan-Style Fish Fragrant Pork Strips is a mouthwatering dish that combines tender pork with crisp vegetables in a bold, sweet-and-sour sauce. Thinly sliced pork tenderloin is marinated for maximum tenderness, then stir-fried with rehydrated black fungus, carrots, and bamboo shoots for a satisfying crunch. The magic lies in the homemade fish fragrance sauce—a perfect balance of soy sauce, sugar, vinegar, and aromatic ginger, garlic, and scallions. A touch of Pixian fermented bean paste adds deep umami and a hint of spice, coating every bite in rich, savory flavor. Quick and easy to prepare, this dish delivers authentic Sichuan taste with every bite. Perfect served over steamed rice for a complete meal that’s bursting with texture and tangy-sweet goodness!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • pork tenderloin 300g
The aromatics
  • black fungus 50g (dried, rehydrated)
  • carrots 150g
  • bamboo shoots 100g (canned or fresh)
The sauce & seasonings
  • ginger 1 tbsp (minced)
  • scallions 2 stalks (chopped)
  • garlic 2 cloves (minced)
  • Pixian fermented bean paste 2 tbsp
  • cooking wine 1 tbsp
  • cornstarch 2 tbsp (total)
  • salt 1/2 tsp (total)
  • vegetable oil 3 tbsp (total)
  • soy sauce 3 tbsp
  • sugar 4 tbsp
  • vinegar 4 tbsp
  • water 5 tbsp

menu_book Directions

1
Step 1
Step 1
Slice the pork tenderloin into strips and soak them in cold water until the blood is drained. Meanwhile, soak the black fungus in warm water until it is rehydrated.
2
Step 2
Step 2
Marinate the pork strips with cooking wine, cornstarch, salt, and a small amount of vegetable oil for half an hour.
3
Step 3
Step 3
Slice the carrots, bamboo shoots, and black fungus into strips and set aside.
4
Step 4
Step 4
Prepare the fish fragrance sauce: chop the ginger, scallions, and garlic into fine pieces, then mix with 1 tablespoon of salt, 1 tablespoon of cornstarch, 3 tablespoons of soy sauce, 4 tablespoons of sugar, 4 tablespoons of vinegar, and 5 tablespoons of water.
5
Step 5
Step 5
Heat a wok with oil over high heat, then add the pork strips and stir-fry until they turn white.
6
Step 6
Step 6
Reduce the heat to medium and add Pixian fermented bean paste, stir-frying until the oil turns red.
7
Step 7
Step 7
Add the sliced carrots, bamboo shoots, and black fungus, and stir-fry over high heat until they are cooked.
8
Step 8
Step 8
Pour in the prepared fish fragrance sauce and stir-fry for about one minute until everything is well combined, then serve.
9
Step 9
Step 9
Finished product
10
Step 10
Step 10
Finished product
11
Step 11
Step 11
Finished product

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