Homemade Honey Peach Spicy Meat Cubes Recipe
with the buddies from Chongqing TV station went back to my mother's hometown (Jiangyou, Qinglinkou Ancient Town in Sichuan)Tofu and picking ingredients.Peaches, these originally belong to fruits, are fresh and tender with a red tint hanging among the green leaves on the tree; it really looks enticing! Thus, Huo Brother had an urge to put them on the table as a dish. Just then, the courier called me saying that the black pork from Guizhou Yinfeng Eco-farm has arrived. This pig meat came at just the right time. On the second day after getting home, I immediately arranged for this rendezvous between these two high-quality ingredients from deep within the mountains: a dish about pork and peaches today is presented to you. Minted Spicy Pepper Cubes --- A Date of Sweetness and Spiciness Ingredients: Guizhou Yinfeng Free-range Pig Lean Meat
White Flower Peach (cut into cubes) chili peppers,
Sichuan pepper,garlic, green onions Minted Spicy Pepper Cubes recipe 1. Guizhou Yinfeng free-range pig lean meat, white flower peach (cut into cubes), chili peppers, Sichuan pepper, garlic, green onions This peach is the famous white-flowered peach from my mother's hometown of Jiangyou Qinglinkou; it was cultivated by my uncle on his own land. Not only does it taste reassuring, but it is also incredibly crisp and sweet!2. Because there are more sinewy parts in leg meat, I need to use a knife to break the sinews before cutting into cubes, in order to make the meat texture more pleasant when eaten.
This little knife was custom-made by a blacksmith for me, with its handle made from red wood and an iron locking ring. It is not only secure but also aesthetically pleasing and unique.
See the "Fire" character on the knife?
It's my signature!
Now that I have this tool at hand, I can use it when filming food again.
3. Marinate the meat cubes with starch, cooking wine, soy sauce 4. To make this dish more flavorful, I added to the meat cubes; this way, the spiciness and numbingness better highlight the peach's freshness and sweetness. 5. Heat some rapeseed oil in a pan until it reaches six-tenths full, then add chili peppers, Sichuan pepper, garlic, green onions, and ginger slices to stir-fry (I added half of the green onions first; I will add the other half right before serving).
Due to a classmate's suggestion that eating ginger in winter is beneficial, I included some ginger based on her advice.6. Stir-fry the auxiliary seasonings until fragrant, then add the meat cubes and stir-fry quickly until they are just cooked through.
7. Add peach cubes, pour a little cooking wine.
8. Add the remaining green onions and salt; mix well before removing from heat. Did you see the "fire" character on my knife? That's my signature! After this, I can use the tools that suit me best when shooting food scenes.
3. Add starch, cooking wine,
soy sauce to the sliced meat cubes.4. To make the taste of this dish more distinct, I added Sichuan pepper powder to the meat cubes, making the spiciness and numbingness enhance the fresh sweetness of the peach.
5. In a wok, heat the rapeseed oil until six-tenths hot, then add the chili peppers, Sichuan peppers, garlic, half of the scallions, and ginger slices to stir-fry (I added the other half of the scallions just before turning off the heat).
6. Add the cooked ginger slices as requested by a friend; she said eating ginger in winter is good.7. Stir-fry the seasonings until fragrant, then add the meat cubes and quickly stir-fry until they are just cooked through. 8. Add the peach pieces and lightly pour in some cooking wine.9. Add the remaining scallions and salt, then stir-fry evenly before serving.Radish Eat more ginger in summer, as this season is better for it. Since she makes sense, I will follow her advice.
6. After stir-frying the auxiliary ingredients until fragrant, add the meat cubes and quickly stir-fry until cooked through.
7. Add the peach cubes and slightly pour in some cooking wine.
8. Add scallions and season with salt, then stir evenly before removing from heat.
