Qiangguo mian
Chinese Cooking Demystified · ♥ 7.3K likes · 316.1K views · 10 min video
Read about pork loin (roast, or pieces cut from it) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 70 g napa
- 30 g fresh shiitake mushroom
Slice 70 grams of napa and 30 grams of fresh shiitake into strips.
- 70 g pork loin
- salt
- white pepper
Cut 70 grams of pork loin into slivers and mix with a simple marinade of salt and white pepper.
- ½ tsp citron peppercorn
- 1 whole star anise
- 1½ tbsp oil
Over a low flame fry half a teaspoon of citron peppercorn and one star anise in about a tablespoon and a half of oil to infuse the oil, about one minute until the colour deepens.
Add two dried chilies cut into sections and fry about one minute more until darkened, then fish out all the spices and discard.
- 2 whole dried chilies
With the flame on medium, add the marinated pork slivers and fry about 30 seconds until they lose some colour.
Add half an inch of ginger, one clove of garlic and two sprigs of scallion whites.
- ½ inch ginger
- 1 cloves garlic
- 2 sprigs scallion whites
Once fragrant add the shiitake and fry about 30 seconds, then add the napa.
Mix, swirl in the Shaoxing, mix, then swirl in the soy sauce and fry another 30 seconds or until the napa has softened.
- 100 g dried noodles
- ¼ tsp five spice powder
Add 100 grams of dried noodles and drizzle in a quarter teaspoon of five spice powder, cooking the noodles until just about done.
Season with a quarter teaspoon of salt, a quarter teaspoon of chicken bouillon powder and an eighth teaspoon of MSG and mix well.
- ¼ tsp salt
- ¼ tsp chicken bouillon powder
- 0.125 tsp MSG
- ½ tsp toasted sesame oil
Drizzle in half a teaspoon of toasted sesame oil and transfer to a big bowl.
- dark Chinese vinegar
Sprinkle over the remaining scallion green and serve immediately, with an optional drizzle of dark Chinese vinegar at the table.