Kung Pao Shredded Pork
Ingredients
PorkLean meat 300g
Chinese bamboo shoot 200g
Rice vermicelli Appropriate amount
Doubanjiang (fermented broad bean and chili paste) Sauce 70g
25g cooking wine
25g cornstarch
2g salt
Chicken essence A little bit
Dry chili pepper 10g
Cantonese prickly ash seed 20 seeds
Sugar A little bit
Soysauce A little bit
Chopped green onion
Ginger Chopped
Hot sliced pork in water Preparation steps using ingredients
Pork rump 400g
Large Napa cabbage 300g
Oil
Salt
Sugar
Cooking wine
Cornstarch
Chili peppers
Egg Appropriate amount
Green onion
Ginger
Garlic
Chicken essence
Korean red pepper paste Appropriate amount
Soysauce appropriate amount
Preparation steps for hot sliced pork in water
Prepare the ingredients Ingredients
2. Scallions, garlic, cooking wine, wash and chop finely ready to use
3. Wash pork rump, remove sinew, cut thin slices.
4. Place cut meat slices into a large bowl, add a little salt, cooking wine, and egg white, stir well.
5. Evenly coat the meat with cornstarch, let sit for 10 minutes to marinate.
6. Tear cabbage leaves by hand, slice cabbage stems.
7. Heat oil in a pan, add Sichuan peppercorns and fry until fragrant.
8. Remove Sichuan peppercorns, stir-fry cabbage stems.
9. When the stem is wilted, add cabbage leaves and stir-fry.
10. Cook until 80% of the cabbage leaves are cooked, transfer to a large bowl.
11. In a pot, add water to boil, add ginger paste, chili peppers, add appropriate amount of Korean red pepper paste, six-month-old soysauce, salt, sugar, chicken essence. Boil seasonings together.
12. Add marinated meat slices and stir-fry until they turn white.
13. Pour the cooked meat and broth into the bowl with cabbage, sprinkle chili peppers on top.
14. Heat oil in a pan, pour over the meat.
15. Sprinkle garlic and green onion on top.
Tips
1. Choose pork rump for its fine texture and easy cooking.
2. Marinating with starch and egg white preserves moisture to maintain tender texture.
3. The final hot oil pouring is a highlight, cannot be skipped.
4. Chili peppers are added last just as decoration, not very spicy.
Pork loin 250g
Black mung bean sprouts 200g
Lao Gan Ma chili sauce
Sichuan pepper oil
Soysauce 1 tablespoon
Cooking wine 1 tablespoon
Sugar 1 teaspoon
Red chili 3 pieces
Corn Starch½ teaspoon
Ginger
3 cloves of garlic
Chicken essence
Salt
Preparation steps for hot sliced pork in water
1. Wash the meat;
2. Prepare bean sprouts, wash them;
3. Prepare various ingredients.
4. Slice the meat into thin pieces, marinate with starch and cooking wine for 10 minutes. Cut chili peppers into small circles, ginger into threads, garlic chopped.
5. Sauté dry chili in a pan over low heat until it turns brown, then remove.
6. Quickly stir-fry the bean sprouts until cooked.
7. Transfer the stir-fried bean sprouts to a large bowl.
8. Heat a new pot with oil and add ginger threads, garlic paste.
9. Add Lao Gan Ma chili sauce and continue cooking for a while on low heat.
10. Pour in some water, add marinated meat slices and stir-fry until they scatter.
11. Add sugar and bring to a boil.
12. Continue adding soysauce and chicken essence, cook until the meat is fully cooked, then season with salt.
13. Pour the meat and broth into the bowl with bean sprouts, place previously sautéed dried red chili on top, drizzle with Sichuan pepper oil. Heat a new pot with oil to smoke, then pour over the red chilies.
Tips
1. Marinating meat with starch can increase its tenderness, some like to use meat tenderizer powder, this is optional;
2. If using (fermented broad bean and chili paste), it should be fried first to release red oil for better aroma; I used Lao Gan Ma, which is already in red oil.
3. You can replace the bean sprouts with other vegetables according to your preference; our family prefers bean sprouts;
4. To get that fragrant hot sliced pork, this step cannot be skipped, definitely pour the very hot oil over it to release the unique flavor of the chili.
5. This dish uses quite a bit of oil, too much can make it greasy; therefore, control the amount of oil used each time.
1. Slice meat into thin pieces, mix with starch, cooking wine, salt and a little water, marinate slightly before use.Chinese celery Cut diagonally into thin slices;Green onion wash and cut into segments;Dried chili cut into segments ready to use;Chopped Doubanjiang (fermented broad bean and chili paste) ready to use;
2. Heat 30g of oil in a pan, add dried chili and Sichuan peppercorns over medium heat until they turn brown, remove.
3. Increase the heat, add green onion segments and stir-fry until fragrant, then add celery and cook until done,
4. Place in a large bowl.
5. Heat a pan, add 30g of oil again, add Doubanjiang and ginger paste and fry until red oil is released
6. Add hot water, bring to a boil then add vermicelli and cook until soft,
7. Add marinated meat slices and stir-fry to scatter.
8. Season with soy sauce, chicken essence, sugar, and cook until the meat is fully cooked, adjust salt as needed.
9. Pour the meat and broth over the celery in the bowl, sprinkle fried dried chili and Sichuan peppercorns and chopped garlic evenly on top.
Tips
Several tips to make your hot sliced pork particularly fragrant:
1. Dry chilies and Sichuan peppercorns must be deep-fried until brown and crispy, their oil used to stir-fry vegetables. Dried chili and Sichuan peppercorn residue after frying can be chopped and sprinkled on the meat for a crunchy taste.
2. Doubanjiang (fermented broad bean and chili paste) must be fried until red oil is released.
3. The final hot oil used to pour over should be very hot, allowing the garlic essence to be fully released when poured.
This method will surely impress your taste buds if you try it out.
