Fish flavored shredded pork is a common Sichuan dish. As a native of Chengdu, Dawan loves fish flavored dishes. Although it is fish flavor, it is not cooked with fish, but with various condiments. Fish flavor, one of the main traditional flavors of Sichuan cuisine, originated from Sichuan folk method of cooking fish seasoning. 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 cooks during the Anti Japanese War, and then spread to the present day.


350g pork fillet
1 winter bamboo shoot
Small root carrot
Four black fungus
1 teaspoon salt
3 teaspoons soy sauce
4 teaspoons vinegar
4 teaspoons sugar
1 teaspoon starch
5 teaspoons water
Proper amount of cooking wine
Most of the garlic
1 piece of ginger
2 scallions
Proper amount of vegetable oil
2 tbsp Pixian bean paste


Step 1
Shred pork tenderloin, soak in cold water until the blood comes out, and soak black fungus in warm water

Step 2
Add cooking wine, starch, salt and a small amount of vegetable oil to marinate the shredded meat for half an hour

Step 3
Cut carrots, bamboo shoots and black fungus into shreds and set aside

Step 4
Mix fish sauce: Chop ginger, onion and garlic, add 1 tbsp salt, 1 tbsp starch, 3 tbsp soy sauce, 4 tbsp sugar, 4 tbsp vinegar and 5 tbsp water

Step 5
Heat the oil in a hot pan and stir fry the shredded meat over high heat until it turns white

Step 6
Turn to medium heat and add Pixian bean paste to stir fry the red oil

Step 7
Pour in carrots, bamboo shoots and shredded black fungus and stir fry until cooked

Step 8
Pour in the seasoned fish sauce and stir fry for about one minute