Sichuan Pepper Salt Bamboo Worms
A signature Yunnan specialty: bamboo worms are marinated, then deep-fried to a deep golden hue with a crisp yet tender texture.
Ingredients
bamboo worms
600 g
Sichuan pepper salt
5 g
fine salt
10 g
sesame oil
2 g
cooked pork lard (approx. used)
60 g
Instructions
1
Step 1
Place the bamboo worms in a wire strainer, lower the strainer into a pot of boiling water and blanch for 1 minute, remove and drain off the water, sprinkle with the fine salt and marinate for 10 minutes.
2
Step 2
Set a wok over high heat, pour in 800 g of cooked pork lard (approximately 60 g will be used), and when the oil reaches about 30% hot (around 90°C), add the marinated bamboo worms and fry for about 3 minutes. When they turn a deep golden color, remove and transfer to a plate, sprinkle with the Sichuan pepper salt, drizzle with the sesame oil, and serve.
