YUNNAN FOOD RECIPES

Steps:

• Soak dried rice noodle with cold water for at least 4 hours (recommend soaking it overnight).
• Remove the hard ends of chive and then cut into long sections. Finely chop tomato and pickled mustard green.
• Heat oil and then fry minced pork and chopped garlic until crispy and golden brown. Drizzle 1 tablespoon of light soy sauce and salt. Mix well and then transfer 1/2 of the minced pork out.
• Place the pickled mustard green and tomatoes in, fry for 2-3 minutes until aromatic. Then pour in water. Remember to remove large foams after boiled
• Add 2 tablespoon of light soy sauce and salt to season the soup. Then place the soaked rice noodles in. Cook for 2 minutes.
• Add bean sprouts and and chives. Cook until the soup boils again. Transfer to serving pot.
• Add the remaining minced pork and drizzle red oil. Serve hot!

Steps:

• Cut both the abalone mushrooms and the bamboo shoots into thin slices of about 1/16 of an inch thick and set aside. Rinse and pick the leaves off a small bunch of purple basil to collect about 1 1/2 cupfuls of them. Pat them dry and set aside.
• Heat the vegetable oil in a wok until about 400 degree F. Add the sliced abalone mushrooms to the oil and fry until the edges are brown, or about three minutes. Remove the mushroom slices from the oil and drain them on a paper towel.
• There should be about two tablespoonfuls of the vegetable oil left in the wok. Add the garlic and ginger and stir-fry for about 30 seconds or until fragrant. Add the abalone mushroom and bamboo shoot slices to the wok. Stir-fry for about 30 seconds then add the Sichuan peppercorn powder, salt, Chinkiang black vinegar and sugar to the wok. Stir-fry for an additional 30 seconds or so then remove the wok from the heat and add the purple basil leaves. Mix all the ingredients around then plate and serve.