Sichuan shredded pork with garlic sauce (Yu Xiang Rou Si, 鱼香肉丝) Signature dish of Sichuan cuisine, shredded pork with garlic sauce delivers a sophisticated and addictive taste: tangy, spicy, sweet & sour.
Similarly,How to make Yu Xiang Rou Si stir fry?
One of the most famous pork-stir-fry recipe from Sichuan Cuisine Shredded pork in hot garlic sauce is also known as Yu Xiang Rou Si. If you use dried ear mushroom, please soak the dried ear mushrooms with clean water for 20 minutes. Shred the pork tenderloin and then marinade with salt, cooking wine and starch.
Also question is,What kind of sauce is in Yu Xiang Rou Si?
Yu Xiang Rou Si is a Sichuanese stir-fry shredded pork dish, and the main ingredients are pork and Yu Xiang Sauce. It is slightly sour, salty, sweet, hot, and tangy. Though the name itself mentioned fish sauce (Yu Xiang means fish-flavored), the seasoning has nothing to do with fish (know more the sauce here).
Herein,How to make Yu Xiang Rou Si shredded pork?
Directions Soak the black fungus in a large bowl of warm water for 1 hour to rehydrate. Cut pork into 3 cm long, thin slices. Cut carrot and bamboo shoots into thin, almost shredded, slices about 3 cm long. Mix sauce ingredients in a medium-sized bowl and set aside. Heat 1 tbsp oil in a wok on medium to high heat. Add 1 tbsp oil into the same wok.
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