Efficacy
Classic Sichuan flavor, a perfect balance of salty, sweet, sour and spicy, with a rich fish aroma and crisp side dishes, making it a perfect accompaniment to rice.
process
1. Marinate the shredded pork with light soy sauce, cooking wine, and cornstarch for 10 minutes;
2. Prepare the fish-fragrant sauce: Mix light soy sauce, aged vinegar, sugar, cooking wine, cornstarch, and water until smooth;
3. Sauté scallions, ginger, and garlic until fragrant, add shredded pork and stir-fry until it changes color, then add carrots, wood ear mushrooms, and bamboo shoots and stir-fry.
4. Pour in the fish-fragrant sauce and reduce over high heat until thickened. Sprinkle with chopped green onions and serve.
Pork (chicken breast is a low-fat alternative)
carrot
fungus
bamboo shoots
scallions, ginger, and garlic
Light soy sauce
Aged vinegar
White sugar
cooking wine
starch
Clear water
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