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This post was edited by DSseeing at 2012-3-5 12:46|
I want to induce you my howntown special: Shazhu Stew(杀猪菜)
Stewed Suan cai (also called Chinese sauerkraut, literally "sour vegetable")with Streaky pork and pig blood sausage
Let me tell you how this recipe came into being:
杀猪 means killing a pig, 菜 means dish.
This is the most traditional and well-known dish in Northeast China.
It's a tradition in rural areas that a rich family would kill a pig for the Chinese New Year which in the past was consideredas a big day, because people were generally poor and couldn't afford meat. Then the family would ask relatives and friends in the same village to come for help with things like tying up the pig, kill and clean up.
After all jobs are done. The family treat them with dish offers of pig intestines, steamed streaky pork, Blood sausage, above all, Shazhu Stew is a must.
So here's the recipe: (I'm afaid you can't get the raw materials out of China.)
What you need:
1 Suan cai: 500g
(What is Suan Cai?
Traditionally, Northern China has used Napa cabbage as the vegetable of choice while Southern China uses the Chinese mustard "jìe cai" (芥菜) variety to make suan cai (Cant. syun choy). Production of Suan cai differs from other pao cai in that the vegetable is compressed. This is accomplished by placing a heavy weight such as a large rock on top of the cover of the container so that the Chinese cabbage inside the container is slowly pressed and fermented. The processing of the vegetable helps to create a distinct flavor.
Generally, the cabbage is dipped into boiling water, then put in a container with cold water with salt. Suan cai is often used in cooking with meat, especially pork. It is said to neutralize the grease of meat.)
2 Pig blood sausage 200-300 g
3 Streaky pork 100 g
4 Potato noodles 100 g
5 Oil, Soy Sauce , cooking wine (料酒)
6 Spring onion, Ginger, garlic, red dry peppers(optional)
7 1 Star Anise
8 salt, Chicken essence seasoning, soybean
1 Slice Suancai and dip it into cold water, and then squeeze water out;
2 Slice the pork into thin flakes;
3 Get spring onion, ginger, garlic, red dry peppers ready(Don't use too much), tear the Star Anise into pieces of eight;
4 Shop the blood sausage into small chunks (Don't make them too small).
1 Put oil in the frying pan and heat it up (small fire);
2 Put Spring onion, Ginger, garlic,red dry peppers (optional)
in the oil and stur(The oil can't be very hot when you do this, or else they'll burn.)
3 when you smell the fragrance, put the streaky pork in, and add some cooking wine (料酒)then stur fry it until the color turns white;
4 Put the Suan cai in and mix it with meat, add a little Soy Sauce and fry for about 1 minute.
5 Pour hot water in and submerge Suan Cai, add Star Anise, put the lid on, give it small fire and stew for 15 minutes.
6 Put the Potato noodles in and stew for another 5 minutes ;
7 Put the blood sausage, some salt and Chicken essence seasoning in and stew for another 5-10 minutes til it's done(make sure not to overdo the potato noodles and blood sausage).
Enjoy! Bon appitete!