🧾 I. Ingredient List (2 servings, final dish ~500g)
| Category | Ingredients with Precise Measurements |
|---|---|
| Main | Pork tenderloin 250g (sliced against the grain into 0.3cm thin strips) |
| Vegetables | Rehydrated black wood ear mushrooms 50g (shredded), winter bamboo shoot/lettuce 60g (shredded), green/red bell pepper 40g (for color) |
| Marinade | Salt 1.5g, cooking wine 10g, light soy sauce 8g, starch 10g, egg white 15g (~½ egg), oil 10g (to seal and prevent sticking) |
| Core Seasonings | |
| – Aromatics | Pickled red chili peppers 25g (finely chopped), Pixian doubanjiang (broad bean paste) 15g, ginger minced 10g, garlic minced 15g, white parts of scallion 20g |
| – Yuxiang Sauce | White sugar 18g, aromatic vinegar 18g, light soy sauce 15g, dark soy sauce 3g, cooking wine 5g, starch 8g, water 40g |
| Cooking Oil | Rapeseed/Peanut oil 40g (used in two stages) |
📌 Golden Ratio Notes:
- Sugar:Vinegar Ratio: 1:1 (traditional sweet & sour balance)
- Pickled Chili + Doubanjiang: Source of complex heat, pickled chili is essential
- Total Starch: 10g (marinade) + 8g (sauce) = 18g, ensures tenderness and thickening balance
👨🍳 II. Detailed Cooking Process
✅ Preparation (10 minutes)
- Prepare Pork Strips:
- Slice tenderloin against the grain into thin strips. Add salt, cooking wine, light soy sauce, starch, and egg white. Mix until sticky. Add oil to seal, marinate in refrigerator for 15 mins.
- Prepare Vegetables:
- Blanch wood ear mushrooms and bamboo shoot strips in boiling water for 10 seconds, then squeeze dry (reduces oil absorption). Shred bell peppers, set aside.
- Mix Yuxiang Sauce:
- Thoroughly combine white sugar 18g + aromatic vinegar 18g + light soy sauce 15g + dark soy sauce 3g + cooking wine 5g + starch 8g + water 40g.
🔥 Stir-Fry Process (5 minutes)
| Step | Key Instructions | Technical Tips |
|---|---|---|
| 1️⃣ Velvet Pork Strips | Heat wok, add 20g cool oil → Add pork strips at 120°C, medium heat, scramble until white (~20 sec), remove and drain oil | ⏱️ Do not exceed 30 sec to avoid toughness |
| 2️⃣ Fry Aromatics | Use remaining 20g oil → Sauté chopped pickled chili + doubanjiang over low heat until red oil releases (~1 min) → Add ginger, garlic, sauté until fragrant | 🔥 Low heat prevents burning, red oil is flavor core |
| 3️⃣ Fry Vegetables | Increase to high heat → Add bamboo shoots, wood ear mushrooms, stir-fry 30 sec → Add bell peppers, stir-fry 20 sec until slightly softened | 🥬 Maintain vegetable crunch |
| 4️⃣ Combine & Season | Return pork to wok → Pour Yuxiang sauce along wok edge → High heat, toss vigorously for 15 sec until sauce thickens and coats evenly | 💦 Stop when sauce thickens, avoid overcooking |
| 5️⃣ Finish | Add scallion whites, drizzle 3g vinegar along wok edge for fragrance, remove from heat immediately! | ⚡️ Residual heat will continue cooking, serve quickly |
⚠️ III. Key Tips & Failure Prevention
- Flavor Core:
- Finely chop pickled chili + sauté slowly over low heat to release red oil. Substitute: If no pickled chili, use
20g doubanjiang + 5g rice vinegar.
- Finely chop pickled chili + sauté slowly over low heat to release red oil. Substitute: If no pickled chili, use
- Tender Pork Secret:
- Cut against grain + egg white/starch marinade locks moisture + velvet at 120°C oil (higher temp makes it tough).
- Avoiding Failure:
- Lumpy Sauce → Re-stir Yuxiang sauce thoroughly before adding.
- Watery Vegetables → Blanch wood ear/bamboo shoots and squeeze dry beforehand.
- Lacks Acidity → Add 3g vinegar along the wok edge just before finishing to enhance aroma.
💎 Serving Suggestion: Serve hot over steamed rice, allowing the sauce to soak into the grains. This sweet, sour, and spicy dish is incredibly appetizing. Following this precise ratio and quick stir-fry rhythm, even beginners can replicate this authentic Sichuan classic!
Note on “Yuxiang”: The name translates to “Fish-Fragrance,” but the dish traditionally contains no fish. It refers to a iconic Sichuanese seasoning style characterized by its balance of spicy, sweet, and sour flavors, achieved through pickled chilies, garlic, ginger, and scallions.
