Stir-Fried Shredded Camel Hump
Camel hump meat is braised until tender, shredded, and stir-fried with bamboo shoot slices and bell peppers, yielding a distinctive texture.
Ingredients
camel hump meat (cooked, braised until tender, then shredded)
600 g
soaked bamboo shoot slices (cut into thin shreds)
60 g
green bell pepper (cut into thin shreds)
80 g
red bell pepper (cut into thin shreds)
30 g
sesame oil
18 g
chicken fat
20 g
chicken broth
600 g
cooking wine
6 g
salt
to taste
MSG
3 g
scallion
6 g
ginger juice
2 g
Instructions
1
Boiling
Wash the camel hump meat thoroughly with clean water, then place it in boiling water (covering the meat by about 10 cm). Simmer over low heat, skimming off the floating oil as it rises, and cook until done (about 2–3 hours).
2
Braising and Shredding
Place the cooked camel hump meat into the chicken broth and braise over low heat for 25–30 minutes. Then remove it, let it cool, trim off the outer fat membrane with a knife, and cut it into shreds about 4–5 cm long and 0.3 cm thick.
3
Preparing the Side Ingredients
Cut the bamboo shoots, green bell pepper, and red bell pepper into thin shreds.
4
Blanching
Briefly blanch the green vegetable hearts in boiling water, then remove and place them in a bowl.
