Skip to content
Hóng Kitchen

Yu Xiang Rou Si

Chinese · Medium · Serves 4

Yu Xiang Rou Si
Yu Xiang Rou Si
The fish-fragrant doctrine's pork expression and the shredded-technique's Sichuan classroom: pork loin cut to fine shreds, velveted and seared at the wok's full heat, and tossed through the yu xiang sauce — the garlic, ginger, scallion, pickled chilli, and vinegar's combined register that the fish-fragrant eggplant record taught at the vegetable's scale. The yu xiang rou si is the Sichuan home kitchen's daily pork stir-fry and the shredded cut's own argument (the meat's fast cook at the fine shred) its technique.

Quantities live in the recipe card.

The pork and its velvet

  • 20 minutes

The aromatics

The sauce — mixed ahead

The wok

- Everything in bowls — the velveted pork's shreds, the aromatics' mix, the sauce's bowl — and the wok at the doctrine's full smoke (the steel past 250 °C).
Step 1. The pork's sear — 60 seconds at the maximum. The first oil's spoon at its shimmer, the shreds spread in one layer and seared 30 seconds undisturbed, then tossed 30 more — pulled at the white's last trace (the shred's fast cook the fine cut's own argument). Checkpoint — the shreds are just-cooked and glossy (the velvet's coat holding each shred's juice) — the 90% pull, and the wok's surface free for the aromatics.
Step 2. The yu xiang's bloom and the sauce's pour — 60 seconds. The second oil's spoon, the pickled chilli's paste (or the doubanjiang) fried 30 seconds (the red's bloom), the garlic, ginger, and scallion whites for 15 seconds, and the sauce's bowl poured around the steel — the boil's instant, the cornstarch's gloss, and the pork's return for the final two tosses with the scallion greens. Checkpoint — the eating test: the first shred's bite — the tender's velvet and the sauce's complex layering (the pickled chilli's sour-heat, the vinegar's sharp, the garlic's fire, the sugar's round) — the fish-fragrant doctrine's full register at the pork's vehicle, and the Sichuan home kitchen's daily pork honestly made. Chef’s Note — the shred's fineness — the 3 mm's width and the 5 cm's length — is the pork's own fast cook and the dish's whole texture: the fine shred sears to its just-cooked in the 60-second stage where the thick slice needs the minutes that the wok's fierce heat cannot give without the drying's cost, and the shred's length (the 5 cm that the chopstick's lift and the bowl's toss require) the eating's own architecture. The same shred's measure runs the moo shu's matchsticks and the kung pao's dice — the cut-to-fit doctrine at each dish's own scale, and the Sichuan kitchen's knife-work the technique behind every fast cook.

Doneness & Quality Checkpoints

  • The shred: the 3 mm's fineness, the velvet's coat, the 60-second sear at the pink's last trace.
  • The yu xiang's bloom: the pickled chilli's 30-second red, the aromatics' 15-second freshness.
  • The sauce: the bowl's pour at the steel, the cornstarch's gloss, the two-toss coat.

Finish & Plate

The piled plate, the shreds glossed and the scallion's green through — over the rice the sauce was made for. The leftover keeps 2 days.

Yu Xiang Rou Si

Yu Xiang Rou Si

Prep: 25 minutes, plus 20 minutes marinating · Cook: 6 minutes · Total: About 55 minutes · Serves 4

Ingredients

The pork and its velvet

  • 500 g pork loin, sliced thin then cut to 5 cm × 3 mm shreds
  • 1 tbsp (15 ml) light soy, 1 tbsp (15 ml) Shaoxing, 1 tsp (5 g) cornstarch, 1 tsp (5 ml) sesame oil — 20 minutes

The aromatics

  • 4 cloves garlic, 1 thumb ginger, both minced fine (35 g)
  • 4 scallions, whites minced, greens reserved
  • 2 tbsp (30 g) pickled chilli paste (the duo jiao's or the chilli-garlic's jar), or 1 tbsp doubanjiang plus 1 tsp dried flakes

The sauce — mixed ahead

  • 1 tbsp (15 ml) Chinkiang black vinegar
  • 1 tbsp (15 ml) light soy, 1 tsp (5 ml) dark soy
  • 1 tbsp (15 g) sugar
  • 1 tsp (5 g) cornstarch, 2 tbsp (30 ml) stock
  • ¼ tsp (1 g) Sichuan pepper, ground

The wok

  • 3 tbsp (45 ml) neutral oil, divided

Instructions

  1. The pork's sear — 60 seconds at the maximum. The first oil's spoon at its shimmer, the shreds spread in one layer and seared 30 seconds undisturbed, then tossed 30 more — pulled at the white's last trace (the shred's fast cook the fine cut's own argument). Checkpoint — the shreds are just-cooked and glossy (the velvet's coat holding each shred's juice) — the 90% pull, and the wok's surface free for the aromatics.
  2. The yu xiang's bloom and the sauce's pour — 60 seconds. The second oil's spoon, the pickled chilli's paste (or the doubanjiang) fried 30 seconds (the red's bloom), the garlic, ginger, and scallion whites for 15 seconds, and the sauce's bowl poured around the steel — the boil's instant, the cornstarch's gloss, and the pork's return for the final two tosses with the scallion greens. Checkpoint — the eating test: the first shred's bite — the tender's velvet and the sauce's complex layering (the pickled chilli's sour-heat, the vinegar's sharp, the garlic's fire, the sugar's round) — the fish-fragrant doctrine's full register at the pork's vehicle, and the Sichuan home kitchen's daily pork honestly made.

Storage, Make-Ahead & Variations

- The velveted pork and the mixed sauce hold 24 hours — the 2-minute wok on demand, and the home kitchen's standing preparation the Sichuan canon's own argument for the bowl-first doctrine's efficiency at the everyday's scale. The yu xiang eggplant (the cluster's own master record) and the yu xiang tofu run the same doctrine at the vegetable's softer registers, the fish-fragrant family's own breadth the Sichuan kitchen's most complete sauce's argument, and the home cook who builds the sauce's bowl at the prep stage buys the weekday's fastest dinner at the wok's own honest speed — the bowl-first's whole economy, and the daily table's quiet advantage. - The canon's seat: the fish-fragrant doctrine's pork expression — the pickled chilli's register and the shredded cut's fast cook — at the Sichuan home kitchen's daily table.