Shredded Pork with Fish-fragrant Sauce

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Preparation info
  • Serves

    6

    with 3 Other Dishes
    • Difficulty

      Easy

Appears in

By Yan-Kit So

Published 1992

  • About

Sichuan is in the western interior of China, with no access to the sea, hence the absence of sea-water fish for local consumption. But the people there, galvanised by their vivid imagination, have invented a flavour they call fish-fragrant – a combination of spicy hot broadbean paste with vinegar and sugar. Meat, such as pork and rabbit, becomes seductively delicious when stir-fried with a sauce of this flavour.

Ingredients

Method