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Home Cooking Sichuan Cuisine

Yuxiang Shredded Pork: Secret to Perfect Fish-Fragrance Sauce

Master homemade Yuxiang Shredded Pork with exclusive sauce recipe. Perfect sweet-sour-spicy balance, tender pork with crisp vegetables - ultimate rice dish.

Yuxiang Shredded Pork: Where Does the “Fish Fragrance” Come From Without Fish?

Hello everyone, I’m Xiao Mi Zhou. Today I’m revealing the secret to authentic Yuxiang Shredded Pork! Many wonder why it’s called “fish fragrance” without any fish - the key actually lies in that magical fish-fragrance sauce. After numerous experiments, I’ve found the golden ratio for perfect sweet, sour, salty, spicy, and umami balance.

First, admire this tempting color!

Yuxiang Shredded Pork Final Dish The vibrant red color, tender shredded pork - this is the irresistible Yuxiang Shredded Pork!

Ingredients (3-4 servings)

Main Ingredients:

  • Pork tenderloin: 250g
  • Wood ear mushrooms: 10 pieces (soaked)
  • Carrot: half
  • Green bell pepper: 1
  • Bamboo shoots: 100g (optional)

Pork Marinade:

  • Cooking wine: 1 tablespoon
  • Light soy sauce: 1 tablespoon
  • Cornstarch: 2 teaspoons
  • Cooking oil: 1 tablespoon

Fish-Fragrance Sauce (Exclusive Formula):

  • Sugar: 2 tablespoons
  • Vinegar: 1.5 tablespoons
  • Light soy sauce: 1 tablespoon
  • Dark soy sauce: ½ tablespoon
  • Cooking wine: 1 tablespoon
  • Cornstarch: 1 teaspoon
  • Water: 3 tablespoons

Seasonings:

  • Pickled chili paste: 2 tablespoons
  • Pixian doubanjiang: 1 tablespoon
  • Minced ginger: 1 tablespoon
  • Minced garlic: 1 tablespoon
  • Chopped scallions: 2 tablespoons

Detailed Steps

Step 1: Prepare Pork Strips (Secret #1)

  1. Cut pork tenderloin with the grain into thin strips
  2. Exclusive technique: Soak in clean water for 10 minutes to remove blood
  3. Squeeze dry, add marinade ingredients and mix well
  4. Key step: Finally drizzle cooking oil to lock in moisture
  5. Marinate for 15 minutes

Preparing Pork Strips Water soaking makes pork whiter, oil locks in moisture for tenderness

Step 2: Prepare Vegetables and Sauce

  1. Shred wood ear mushrooms, carrot, and bell pepper
  2. Exclusive technique: Place all fish-fragrance sauce ingredients in small bowl
  3. Stir thoroughly until sugar and cornstarch completely dissolve
  4. Prepare pickled chili paste, doubanjiang, and minced aromatics

Preparing Ingredients Pre-mixing sauce is crucial - avoids scrambling during cooking

Step 3: Quick-fry Pork Strips

  1. Heat oil in wok, add pork strips when oil is 40% hot
  2. Quickly separate strips, remove immediately when color changes
  3. Exclusive technique: Cooking time under 30 seconds
  4. Use remaining oil to fry pickled chili paste and doubanjiang

Quick-frying Pork Low-temperature frying maintains tenderness, overcooking makes meat tough

Step 4: Combine and Stir-fry

  1. Add minced aromatics, stir until fragrant
  2. Add vegetable shreds, stir-fry quickly over high heat
  3. Add quick-fried pork strips
  4. Pour in prepared fish-fragrance sauce
  5. Stir-fry quickly over high heat until well combined

Final Stir-frying High heat quick cooking keeps ingredients crisp, sauce coats evenly

Exclusive Three Secrets

🎯 Secret #1: Tender Pork Technique

  • Water soaking removes blood and gaminess
  • Cutting with grain prevents breaking
  • Oil coating locks in moisture

🎯 Secret #2: Golden Sauce Ratio

  • Sugar-vinegar ratio 4:3 is ideal
  • Pre-mixing ensures even flavor
  • Precise cornstarch amount prevents over-thickening

🎯 Secret #3: Step-by-Step Cooking

  • Low-temperature pork frying first
  • Then fry sauces for aroma
  • Finally high-heat combining
  • Precise timing for each step

Advanced Techniques

🌟 Knife Skills:

  • Cut pork strips evenly
  • All vegetable shreds similar size
  • Mince ginger and garlic finely

🌟 Heat Control:

  • Pork frying: medium-low heat, moderate oil temperature
  • Sauce frying: low heat, fully release red oil
  • Final combining: high heat, quick sauce reduction

🌟 Flavor Adjustments:

  • Reduce spiciness: Use less pickled chili paste
  • Increase sourness: Add extra ½ tablespoon vinegar
  • Enhance umami: Add pinch of MSG

FAQ

Q: Why is my pork not tender enough? A: Possibly oil too hot or cooking time too long

Q: Why does sauce taste bitter? A: Probably doubanjiang burned - use low heat

Q: Can I skip pickled chili? A: Substitute with fresh chili, but flavor will differ

Storage and Reheating

  • Best served immediately for optimal texture
  • Refrigerate up to 2 days
  • Avoid over-stirring when reheating
  • Next-day Yuxiang pork better for noodle sauces

Serving Suggestions

  • 🍚 With steamed rice - sauce perfect with rice
  • 🍜 With noodles - becomes Yuxiang noodles
  • 🥒 With clear soup - balances flavors
  • 🥬 With cold dishes - enriches meal

Master this fish-fragrance sauce recipe, and you’ll make Yuxiang Shredded Pork better than restaurants. Remember to taste the sauce and find your perfect golden ratio!

Xiao Mi Zhou November 24, 2025

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