Chongqing tomato and beef brothy rice
Chinese Cooking Demystified · ♥ 3.3K likes · 63.9K views · 14 min video
Read about beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- 300 g fatty pork belly
- salt
- MSG
- ½ tsp soy sauce
- oil
Slice the pork belly into strips, marinate with salt, MSG and soy sauce, mix well and coat generously with oil.
Add to a cool pot or wok and render the lard out slowly for 15 to 20 minutes, until the pork belly is crispy. Reserve the lard in a bowl and the pork on a paper towel lined plate.
- 650 g tomatoes
Cut a small cross in the tomatoes, blanch quickly, peel, remove the stems and put them in a blender.
- 1 tbsp Shaoxing wine
- 1 tsp salt
- ½ cup water
Add the Shaoxing wine, salt and half a cup of water and blend well. A restaurant version uses blended or broken down tomatoes.
- 4 whole scallions
- 4 cloves garlic
- 1 inch ginger
- 4 tbsp rendered lard
Separate the scallion whites from the greens. Slice the greens and reserve; mince the whites with the garlic and ginger.
Fry the minced aromatics in four tablespoons of the rendered lard over a medium flame until fragrant, about a minute.
- 1½ tbsp tomato paste
- 1 tbsp red mild chili powder
Add the tomato paste and chili powder and fry until the oil is stained red.
- 2 cup stock
- seasoning
- 200 g beef loin
Add the blended tomatoes, stir until the froth subsides, then the stock and the remaining seasoning, and simmer at least 30 minutes.
Slice the beef loin, marinate, massage until the liquid is absorbed, then coat with a tablespoon of oil.
- beef marinade
- 1 tbsp oil
- 300 g leftover rice
Add the leftover rice to the broth and break up the clumps.
Give the beef a final massage and add it bit by bit so it does not clump. Once it has completely changed colour, shut off the heat.
Transfer to a bowl, sprinkle with scallion greens and optionally some of the crispy pork belly.