The fish-flavored shredded pork

Let’s continue the Sichuan cuisine series. Today is about a classic “fish-flavored” sauce that can be used in many dishes, the most well-known being “the fish-flavored shredded pork” (in Chinese: Yuxiang Rousi 鱼香肉丝) . But don’t be fooled by the name, because it has nothing to do with fish. The story behind the name is that the sauce was firstly used in cooking fish, but now it is more used in cooking pork, eggplant, shrimp, chicken.

So what is the sauce made of?Just mix up vinegar, sugar, soy sauce, chicken stock, starch by 4:3:2:1:1. When you stir-fry, remember to first add green onions, ginger, garlic, and chill, and then the meat/vegetable, and lastly the “fish-flavored” sauce. Done.