Salt and Pepper Bamboo Worms
This traditional Yunnan specialty dish features bamboo grubs (竹蛆) that are blanched in boiling water, salt-cured, deep fried until crispy, and finished with a sprinkle of aromatic Sichuan pepper salt.
Ingredients
bamboo worms (pierce belly to squeeze out dark excrement)
150 g
refined salt (for marinating)
to taste
Sichuan pepper salt (sprinkle on finished dish)
to taste
sesame oil (drizzle on finished dish)
to taste
lard (for deep frying)
to taste
Instructions
1
Preparation and Marinating
Pierce the bellies of the bamboo worms, squeeze out the dark excrement, blanch in boiling water for 1 minute, remove, rinse and drain, then sprinkle with refined salt and marinate for 10 minutes.
2
Deep Frying
Heat lard in a pan over low heat (approximately 30% of maximum temperature), add the marinated bamboo worms and fry until deep golden brown, then remove, transfer to a plate, sprinkle with Sichuan pepper salt, drizzle with sesame oil and serve.
