Hotel Chef's Fish Flavor Shredded Pork
This dish is the quintessential representation of Sichuan’s “fish-flavor” technique—despite containing no fish, it delivers a rich, layered aroma reminiscent of pickled fish and fermented broad bean paste. It is ideal for formal dinners or family gatherings where authentic regional flavor is appreciated, with a balanced taste of sweet, sour, spicy, salty, and umami in every bite.
口味: Boldly aromatic with pronounced sour-sweet-spicy notes, deep umami from fermented pastes, and a lingering savory finish总耗时: 35 minutes (including marination)用餐人数: 2适合人群: Adults who enjoy bold flavors, Sichuan cuisine enthusiasts, home cooks practicing regional techniques预算范围: ¥35–¥50 (mid-range, depending on meat quality and ingredient sourcing)
食材
- Pork loin (300g
- julienned)
- garlic (6 cloves
- minced)
- ginger (15g
- minced)
- green onion (2 stalks
- chopped)
- dried red chilies (6 pieces
- deseeded and cut)
- pickled chili peppers (20g
- finely chopped)
- fermented broad bean paste (15g)
- soy sauce (10ml)
- black vinegar (10ml)
- sugar (12g)
- chicken stock (30ml)
- cornstarch slurry (10g cornstarch + 20ml water)
- vegetable oil (40ml)
营养价值
Calories约480 kcal per serving
Protein28g (from pork and fermented bean paste)
Fat26g (mainly from cooking oil and pork fat)
Carbohydrates18g (mostly from sugar and cornstarch)
VitaminsRich in B vitamins (pork), vitamin C (green onion, chili), and trace minerals from fermented ingredients
小贴士
- Use lean pork loin with minimal fat for clean texture and better absorption of sauce
- Fermented broad bean paste must be stir-fried properly to release its depth without bitterness
- Balance the “fish flavor” by adjusting sugar and vinegar ratio—taste before final thickening
- Do not overcook pork during initial stir-fry; it should remain tender and slightly springy
步骤
解锁本菜全部教学视频
解锁本菜全部教学视频