How to make it
8 steps. Take it one step at a time.
Combine the shredded pork
In a medium bowl, combine the shredded pork with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Mix well and let marinate for 15 minutes.
15 minWhisk together the sugar and Chinkiang vinegar
In a small bowl, whisk together the sugar and Chinkiang vinegar until the sugar is partially dissolved. Set aside.
Heat 1 tbsp of oil
Heat 1 tbsp of oil in a wok or large skillet over high heat until shimmering. Add the marinated pork and stir-fry until the meat changes color and is just cooked through. Remove from the wok and set aside.
Add the remaining 1 tbsp of oil
Add the remaining 1 tbsp of oil to the wok. Lower heat to medium and add the pickled chili paste (Doubanjiang). Stir-fry for 30 seconds until the oil turns red and fragrant.
Add the minced garlic, ginger, and the white parts of the scallions
Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for another 30 seconds.
Turn the heat back
Turn the heat back to high. Add the shredded wood ear mushrooms, bamboo shoots, and bell pepper. Stir-fry for 1-2 minutes until the vegetables are slightly softened.
2 minReturn the cooked pork
Return the cooked pork to the wok. Pour in the vinegar and sugar mixture. Toss everything together rapidly for 1 minute until well coated and the sauce thickens slightly.
1 minGarnish with the green parts of the scallions
Garnish with the green parts of the scallions and serve immediately with steamed rice.
A little kitchen wisdom
Despite the name, there is no fish in this dish; the 'fish-fragrant' seasoning profile was traditionally used in Sichuan fish cookery. For the best texture, ensure all ingredients are shredded into uniform, thin matchsticks.
