Fish-flavor pork shreds

Fish-flavor pork shreds [Yuxiang rousi]: 250 grams of pork tenderloin (or other lean pork meat); a handful of shredded bamboo shoots (tinned); 2 to 3 soaked wood-ear mushrooms (the black slippery kind, for sale in Chinese stores); 2 tablespoons of soy sauce, MSG, 1 tablespoon of sugar, a pinch of salt. cornstarch and water mixture, finely chopped ginger/ garlic [one tablespoon each]; chicken stock; Shaoxing rice wine; 2 tablespoons of vinegar; 2 tablespoons of finely chopped salted chiles.

Start by shredding the pork really finely, watch the video on how to do this. Then marinate with Shaoxing rice wine, salt, corn starch batter: mix. It should be quite sticky but not too dry. Fry the pork strips in hot oil and make sure they don't stick together. As soon as they lose their raw flavor, add two tablespoons of chopped salted chiles and the garlic, ginger and spring onions. When the oil turns red, add bamboo shoots, Shaoxing wine, wood-ear mushrooms, soy sauce, vinegar, salt, sugar, chicken stock and MSG to your liking. Stir-fry in the wok until very fragrant.

Finally, add two tablespoons of cornstarch-and-water mixture to thicken the sauce, then pour on a plate and serve. Chef: Wang Dan from the Sichuan Restaurant (in Beijing?).