Yu Xiang Rou Si is a famous Sichuan dish. It’s Chinese name is 鱼香肉丝, because 肉丝 sounds like Rose. Many Chinese people joke its English name should be Yu Xiang Rose. 🙂
1. Cut pork into shreds. Put them in a bowl. Add in 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 tsp salt and 1 tablespoon corn starch. Mix well and let them marinate for a little while.
2. Prepare the sauce:
2 tablespoon vinegar, 1 tablespoon sugar, 1/2 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tsp salt and 1 tablespoon corn starch.
Mix all the ingredients above in a small bowl.
3. Heat a pan. Add in some oil ( a little more than usual). When oil is hot, add shredded pork in. Quickly separate them and fry them till white and cooked. The set them aside.
4. Same pan. Add a little oil if needed. Heat it. Sauté chopped garlic and ginger. Then add in 1 tablespoon Sichuan pixian soy sauce. Stir fry till aromatic.
5. Add in shredded carrot, black fungus. Stir fry till vegetables softens.
6. Add shredded pork in. Pour in sauce. Stir fry to mix well and reduce sauce. Add in shredded green chili. Stir fry for another 2 mins.
Ready to serve.
1. Cut fish 2 or 3 times on both sides.
2. Put fish into a big bowl, add in 2 tablespoon cooking wine and several ginger slices. Marinate for half an hour.
3. Wipe fish dry with kitchen towel.
4. Sprinkle salt and white pepper over fish.
5. Heat 2-3 tablespoon oil in the pan. Add in 3 tablespoon chopped garlic, 1/2 tablespoon chopped ginger, and 1 tablespoon chopped dried chili. Fry with low heat till aromatic.
6. Add in 1 tablespoon Pixian soy bean sauce. Stir fry till aromatic.
7. Add in 1/2 tablespoon sugar. Stir evenly.
8. Place vegetables you like in the baking pan. I chose enoki mushroom, celery and onion.
9. Place fish over vegetables. Pour the sauce over fish and vegetables.
Into the preheated oven (180 degree C) and bake for 15 mins. Flip the fish over and bake for another 15 mins.
I love Sichuan Food. But due to that my husband can’t eat spicy food, I seldomly cook spicy dish. Hui Guo Rou is a typical Sichuan dish. I made it less spicy and it turned out my husband loved it.
1. Put pork belly in boiling water for several mins till a chopstick can easily go through it.
2. Take the pork out. Rinse and drain. Then cut into thin slices.
3. Heat a little oil in the pan. ( because there is fat in pork belly, a very little oil is enough. If you use non-stick pan, you can even not add any oil).
4. Put pork slices in the pan. Stir fry till a bit golden brown and curly. Take pork slices out.
5. Add 1 tsp Pixian bean sauce in the pan. Stir fry till red oil comes out. If you want it to be more spicy, you can add some chopped dried red chili.
6. Put pork slices back in the pan. Stir fry evenly with bean sauce. Add in 1 tsp light soy sauce, 1 tsp cooking wine and 1 tsp sugar. Stir evenly.
7. Add in chopped garlic bolt and green chili. Stir fry till garlic bolt is done. Dish out.