Fish flavored shredded pork is a typical Sichuan dish. Many Northerners will wonder: is there no fish? Why is it called “Yuxiang”?! Fish flavor is one of the main traditional flavors of Sichuan cuisine. Fish flavor, but not cooked with fish, but with a variety of condiments. Originated from Sichuan folk cooking fish seasoning method, now this cooking method has been used to make shredded meat, eggplant and so on. The name of fish flavored shredded meat was named by Chiang Kai Shek’s chef during the Anti Japanese War and has been handed down to this day.


250 Gram of lean meat
1 Root carrot
1 A winter bamboo shoot
10 Auricularia auricula
2 Small spoon Pixian bean paste
1 Duan Cong
2 Sliced ginger
2 Clove garlic


Step 1
Cut the meat into shreds, then use water starch (10g starch + 10g cooking wine), Grasp evenly, which can lock the water and keep the tenderness of the meat

Step 2
Pour in 10g cooking oil and mix the shredded meat. This method can prevent the conglutination of shredded pork stir frying and the pot breaking

Step 3
Use cool water to soak Auricularia auricula. Cut it into small pieces by hand, not with a knife

Step 4
Sliced carrot

Step 5
Shredded bamboo shoots

Step 6
Sliced garlic

Step 7
Cut green onion, ginger and garlic and set aside. 2 tsp Pixian bean paste

Step 8
Prepare the sauce: marinate the garlic slices with 10g sugar and 3G salt, Then add 10 g sesame oil, 10 g soy sauce, 20 g cold water, 20 g vinegar, 10 g scallion and ginger. Stir well

Step 9
Heat the oil in the pan. When the oil is hot, quickly disperse the shredded meat until it turns white. Turn off the heat and serve

Step 10
After brushing the pan, drain the oil again. Stir fry shallots, ginger, garlic and Pixian bean paste until the oil is red

Step 11
Add shredded carrot, agaric and winter bamboo shoots, Stir fry for 2 minutes,

Step 12
Pour in shredded meat and sauce and stir well

Step 13
Sprinkle with garlic and stir fry