Yuxiang Shredded Pork | Classic Chinese Sichuan Dish | Sweet, Sour, Savory & Spicy

Hey guys, stock on what to cook today. Let's make one of the most rice-tastic dishes ever, Yuxiang Shredded Pork. Funny thing about this dish, it has fish in the name, but there's actually no fish at all. That famous fish-fragrant flavor all comes from the sauce sweet, sour, a little spicy, savory, and so well-balanced. The pork is super tender, the sauce is rich and thick, and it goes with rice so well you'll easily eat three bowls. Way better than restaurant takeout. First, chop up some dried chili peppers. Capsaicin in chilies gets your appetite going and revs up your metabolism, and chopping them helps release more flavor. Then slice two green onions. Separate the white parts from the green parts. White's going for cooking, green's for garnish at the end. Peel four or five garlic cloves. Smash them, then mince them up really fine. Finer garlic means more aroma. Plus, allicin in garlic is great for your immune system. Now grab about 250 grams of pork tenderloin. It's the most tender cut of pork, packed with protein and B vitamins, and low in fat. Slice it thin first, then cut it into strips. Cut with the grain so the pork doesn't fall apart while cooking. Put it in a bowl, add two grams salt, one gram white pepper, eight milliliters cooking wine, eight milliliters light soy sauce, and mix it really well with your hands so the pork soaks up all that flavor. Next, add eight grams cornstarch and mix against starch locks in moisture so your pork stays juicy and tender. Finish with 10 milliliters cooking oil, stir it in, and let it marinate for 10 minutes. The oil keeps the pork from sticking together in the pan. While the pork marinates, set your garlic, chilies, and green onions aside. Grab about 15 grams of doubenjing broad bean chili paste. This is the soul of the fish-fragrant flavor. Cook it until it releases that bright red oil and your whole dish will look amazing. Now let's make the fish-fragrant sauce in a bowl so you don't rush while cooking. Add 15 grams sugar, 12 milliliters black vinegar, 5 milliliters cooking wine, 5 grams cornstarch, 20 milliliters water, and a little extra green onion. Stir it really well until the sugar and starch are completely dissolved. This ratio is what makes the perfect sweet-sour kick. Heat some oil in a pan. Add the marinated pork, spread it out quickly, and stir-fry until it just changes color and cooks through. Cook over low heat until the chili oil comes out and everything smells amazing. Toss the pork back in and stir quickly so every strip gets coated in that red oil. If you love these easy homemade recipes, don't forget to like, comment, and share so more people can learn this rice-tastic dish. I really appreciate your support. Now pour the sauce you mixed up around the edge of the pan, turn the heat up high, and stir fast. Let the sauce thicken and coat every piece of pork until it's shiny and glossy. Finish with the rest of the green onions, give it one last toss, and it's ready to plate. There you have it, classic Yuxiang Shredded Pork. Bright red, glossy sauce, pork strips nice and separate, and the smell is incredible. Take a bite. The pork is tender, not dry at all. First, you taste that sweet and sour tongue, then the savory chili bean paste and the mild spicy kick. So much depth. So satisfying. Mix it with rice and every grain gets coated in sauce. It's absolute comfort food. This classic Sichuan dish costs less than $15 to make, and it's way easier than you think. Totally beginner-friendly, zero fails. Save this recipe, cook it for your family, and I promise you'll run out of rice. Alright, that's it for today's video. See you next time. Hope you're all happy, eating well, and enjoying every single meal.