Hi Everyone Welcome to Pakistani Kitchen
Today we make Qingjiao Rousi.
So, first cut the pork into around 2 millimeter wide sheets, and stop there for some stir fries, but for this one, we'll stack them all up and chop into them about 3 millimeters apart to obtain some slivers. Transfer to a bowl and set aside to marinate. This type of marination is known as "velveting," and it's essential. to a tasty stir-fry. We'll use a quarter teaspoon of salt and a half teaspoon of sugar. for this amount of meat.This, like a dry brine, makes the meat more juicy.We'll also add a half teaspoon of liaojiu, popularly known as Shaoxing wine. If you are unable to locate it,Most people recommend dry sherry for this type of wine, but I would choose a rice wine instead.
The next ingredient is a half teaspoon of cornstarch, which is critical because it coats the pork
and prevents moisture loss. I mix the starch with the wine before throwing it in to avoid clumps. Then we'll season with a quarter teaspoon of soy sauce (we're using dark soy sauce for color,
but regular soy sauce would suffice). Once that's done, spray in approximately a teaspoon of oil
and coat everything well, then leave it aside to marinade for at least 15 minutes.We'll be cooking that pork with 100 grams of chilies for this stir fry.
These are Sichuan erjingtiao chilis because we live in China, but feel free to use whatever is convenient and tasty where you live. Poblanos, anaheims, jalapenos, green bell peppers, whatever you want
to julienne. For aromatics, we've got an inch of ginger smashed, julienned, and finely minced, as well
as two garlic cloves smashed, julienned, and finely minced. Now it's time to stir fry. So a technique
called "Longyau," or "Huaguo" in Mandarin, is a wonderful first step to stir-frying It's a restaurant trick
for getting a lovely, slick frying surface.Before frying, restaurants will heat their wok until it's extremely hot, then add additional oil, stir it around, and drain it into a separate side oil dish.
We realize most people don't have an extra oil bowl on hand, so we like to get our wok blazing hot, approximately steak-frying temperature, then turn off the heat, pour in the oil we'll be frying with, about two teaspoons, and swirl it to get a beautiful non-stick surface.Toss in the marinated
pork slivers now, with the flame on high. Because slivers like to cluster together, break them apart
with chopsticks and fry them for about one minute, or until 90% done.
Set aside once the color has visibly turned in this step-by-step stir-fry to ensure that each item is perfectly cooked.
Make another longyau with about one or two tablespoons of oil, then toss in the garlic and ginger right after it's finished over the same high heat.You want to add your aromatics as soon as possible
after you add the oil, or they may burn you.Pour a tablespoon of liaojiu, or your preferred wine, over your spatula and along the sides of the pan after around 15 seconds.This will help to cool things down,
so mix it up quickly and toss it in with the chilies. Fry for about 30 seconds.
Then add the meat back in. After a teaspoon of soy sauce and a quarter teaspoon of salt, quick 15-second sauté. If you have time, give it a quick toss, then turn off the heat and drizzle in a teaspoon of toasted sesame oil. After a quick mix, it's out. Done with the pork and chilis Assume you don't.I have access to a wok. You should like woks as much as I do but you can stir-fry without one.
This is a non-stick wok with a diameter of 28 centimeters, which is essentially a glorified non-stick skillet.It's all pretty much the same, only there's no need to go through the full longyau ritual. Simply heat everything up over high heat as usual, then add the oil. Pork is added, fried for one minute, and set aside.Swirl in a touch of chilled oil and toss in the aromatics with the flame back on high. After a 15-second fry, drizzle in the liaojiu wine This will be inconveniently dirty, which is why work clothes are preferable.Toss in the sliced chilis and cook for 45 seconds. Tossing it in the pan can help it cook more evenly, but it will take a little longer.
Then add the pork and cook for 30 seconds, seasoning with a teaspoon of soy sauce and a quarter teaspoon of salt. Toss quickly, turn off the heat, add a teaspoon of toasted sesame oil, mix briefly, and... out. No wok, same stuff, just a little more kitchen to clean up afterward. If you've ever eaten on the street in China, you'll know that vendors rarely cook in phases, preferring to make everything in one pot. Execution is still dead simple. Stir-fry the pork in the same manner as before, but when it's approximately 80% done, scooch it up the side of the wok.
Add a splash of cool oil, the aromatics, and cook for 15 seconds before combining everything.Pour the wine over the spatula and along the wok's edges. Chilis added, 30 seconds fried, seasoning added,
fast toss, heat turned off. Sprinkle in the sesame oil, toss it around, and then... out. Finally, there's
the deep-frying option to consider. This technique, also known as passing through oil, is a popular
approach in restaurants and results in extremely juicy, soft meat. This time, we'll add a half-egg
white to the marinade to help tenderize the pork even more. When utilizing one of the preceding
methods, egg white marinades tend to adhere to the wok, but they perform wonders when deep fried.
Two, heat roughly a cup or so of oil in a round bottomed wok until it reaches 180 degrees Celsius, then toss in the marinated pork. Fry it for around 20 seconds... Deep frying in a round bottomed
wok is fantastic, but you may instead shallow fry in a pan with a little more oil.Pour the oil out
and set aside the pork. Now, I figured some of you might be interested in learning how to
make a sauce for your stir-fry, so let's make one right now.
Add a half teaspoon of stock concentrate to three tablespoons of water, or just use stock
if you have some on hand. Add your seasoning, which was a quarter teaspoon of salt
and a teaspoon of sugar.1 tablespoon soy sauce In a separate bowl, prepare a slurry using
half a tablespoon of cornstarch and just enough water to bring it together, about one teaspoon.
Use extra stock and cornstarch if you want a saucier stir-fry; if you simply want a hint
of sheen, add less.So go through the steps as before, but instead of adding the seasoning, reduce the temperature to medium and add the sauce. After a quick stir, add the slurry. Remove it once
it has thickened for around 15 seconds.
Done with Qingjiao rousi.
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