Dried Shrimp and Mustard Stem
Rich, fresh, and fragrant with tender stems, it is a staple vegetable that Sichuan people never tire of eating.
Ingredients
Mustard stem (cut into 4 wedges)
500g
Chicken broth
250g
Dried shrimp (rinsed and soaked in warm water)
30g
Cooked chicken fat
10g
Refined salt
3g
Water starch slurry
10g
MSG
1g
Cooked pork lard
50g
Ground white pepper
0.5g
Instructions
1
Ingredient preparation
Cut each mustard stem into 4 wedges, blanch briefly in boiling water, then transfer to cold water to cool down before lifting out. Rinse the dried shrimp with warm water and place them in a small bowl covered with warm water to soak.
2
Braising
Set a wok over high heat, add the pork lard and heat to 150°C, add the mustard stems and stir-fry briefly, then add the chicken broth, refined salt, dried shrimp (along with the clarified soaking water), and ground white pepper. Braise until the mustard stems become tender and soft.
3
Thickening and plating
Thicken with the water starch slurry, add the MSG and stir evenly, then drizzle in the chicken fat and serve immediately.
