DRIED MEAT CHINESE RECIPES

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SICHUAN DRY FRIED BEEF | CHINA SICHUAN FOOD



Sichuan Dry Fried Beef | China Sichuan Food image

Szechuan dry fried beef, Mala beef

Provided by Elaine

Yield 2

Number Of Ingredients 14

150 g beef ( , shreds)
2 cloves garlic ( , shredded)
1 thumb ginger ( , shredded )
8 dried chili pepper ( , shredded and remove the seeds)
4 celery ( , cut into smaller sections )
1/2 cup vegetable cooking oil
1 tsp. sesame oil
1 tsp. Chinese black vinegar
1/2 tbsp. red pepper flakes
1 tsp. freshly grounded Sichuan peppercorn
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. white pepper
1/2 tbsp. Chinese Shaoxing cooking wine

Steps:

  • Cut beef into shreds and marinate with salt, sugar, white pepper and cooking wine. Mix well and set aside fro 10 minutes.
  • Heat vegetable cooking oil in wok until hot (around 160 degree C) and then place the beef shreds in. Quickly move and pour the extra oil out when the shreds are well separated and dried well. This is extremely important to use a large amount of oil if you are using a iron wok. Oil can take the water away quickly.
  • Place in garlic, ginger, pepper flakes and dried chili peppers and continue Sautee with a middle high fire. Place celery in. Mix well.
  • Drizzle black vinegar along with the wok, then add sesame oil. Mix well and serve hot!!

Nutrition Facts : Calories 315 kcal, CarbohydrateContent 8 g, ProteinContent 14 g, FatContent 26 g, SaturatedFatContent 12 g, CholesterolContent 53 mg, SodiumContent 655 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving

CHINESE CURED PORK BELLY (CHINESE BACON) | CHINA SICHUAN FOOD



Chinese Cured Pork Belly (Chinese Bacon) | China Sichuan Food image

Homemade Chinese air-cured pork belly, a quick and healthier way to make Chinese style persevered meat

Provided by Elaine

Categories     pantry

Total Time 15 minutes

Prep Time 15 minutes

Number Of Ingredients 11

450 g pork belly (cut into 4cm long strips)
1 cup dark soy sauce
1/3 cup Chinese Shaoxing rice wine
1/2 cup light soy sauce
1 thumb ginger (sliced)
2 bay leaves
2 star anises
1 teaspoon Sichuan pepper
1 tablespoon sugar
1 small cinnamon barks
2 tablespoons Chinese Baijiu

Steps:

  • In a small pot, add rice cooking wine, soy sauce, ginger, bay leaves, star anises, Sichuan pepper, sugar and cinnamon barks. Bring all the content to a boiling and let it simmer for 2-3 minutes. Move from the heat and cool down completely.
  • During this time, slice the pork belly into thin long strips and rinse to remove any dirt. Then dry it with kitchen paper. The meats should be as dry as possible. The water will spoil the pork belly. Place the strips in a air-tight bag. If you use a container, make sure the pork belly is completely soaked by marinating sauce otherwise you need to turn them over every day.
  • When the soy sauce mixture is completely cooled down, stir in Chinese Baijiu. Pour the sauce in the bag to marinate the pork belly 3 days.
  • Then prepare thick cotton lines and dull kitchen scissor, wrap the line over the scissor and pork through the pork belly around 1/3 from the top. Hang up for air-drying for 5-7 days. After 5-7 days air-frying, the rind becomes quite stiff while the inner side is still soft and white.
  • How to keep: you can freeze them in air-tight bag up to 1 month.

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