Stir-fried pork slivers with Guizhou fermented chili
Chinese Cooking Demystified · ♥ 4.4K likes · 159.4K views · 14 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- zha la jiao
Finely mince the fermented chili, taking more of the paste and less of the liquid that seeped out so it does not pop in the oil.
- ½ inch ginger
- 2 cloves garlic
Finely mince the ginger and garlic.
- 200 g lean pork
- ¼ tsp salt
- sugar
- ½ tsp cornstarch
- 1 tsp liaojiu
- ¼ tsp dark soy sauce
- ½ tbsp oil
Marinate the pork with the salt, sugar, cornstarch, liaojiu and dark soy sauce, mix well, then coat it with about half a tablespoon of oil.
Long yao: get the wok piping hot, shut off the heat, add about a quarter cup of oil and swirl it for a non-stick surface.
- ¼ cup oil
Flame on maximum, add the pork, break up the slivers with chopsticks and stir fry about a minute until the pork changes colour, then remove it.
Remove about 1 or 2 tablespoons of the oil, drop to a low flame and fry the minced chili slowly a minute or two until the oil is basically steamed.
Add the minced aromatics and fry until fragrant, about 30 seconds, then turn the heat to high.
- 2 stalks green garlic
Add the smashed white parts of the green garlic and the two dried chilies and fry quickly.
- 2 whole dried chilies
- 1 tbsp baijiu
Swirl a tablespoon of baijiu or Shaoxing wine over the spatula and around the sides of the wok, then return the fried pork and mix.
- ½ tbsp soy sauce
- ¼ tsp MSG
- ¼ tsp dark Chinese vinegar
- white pepper
Swirl in the half tablespoon of soy sauce the same way, fry briefly, then season with the MSG, the dark Chinese vinegar and a good sprinkle of white pepper.
Add the green parts of the green garlic or scallion, mix 15 seconds, and out.