Fried pork with yugan pepper

People who have been to Jiangxi should be familiar with Yugan pepper. The spiciness of Yugan pepper lies in its spicy and fragrant taste, spicy and numbing taste, spicy without causing heatiness, and spicy enough to make you want to eat a few more bites. The meat fried with Yugan chili has a great texture and authentic flavor, and is especially good with rice. As Yugan pepper becomes more famous, more and more people in real life like to eat it. So how do you make this delicious dish of Yugan pepper?

Yugan Chili Fried Pork belongs to the Raobang cuisine of the Gan cuisine. It is a famous dish of Yugan County, Shangrao City, Jiangxi Province, and is one of the "Top Ten Gan Dishes". The peppers used in Yugan pepper fried pork are the local specialty peppers of Yugan County - Yugan maple peppers. [1]

Fried pork with Yugan pepper is spicy in the mouth but not in the heart, with thin skin and thick meat. It is a delicacy that can be found in restaurants and hotels of all sizes in the streets and alleys of Jiangxi. [2]

Historical Origins

During the Ming and Qing dynasties, Yugan pepper was presented to the imperial court as a local specialty many times. The peppers used in Yugan pepper fried pork are the local specialty peppers of Yugan - Yugan harvest peppers: they are also known as maple peppers and Yugan small peppers locally. They are the local famous and high-quality specialties of Yugan County, Jiangxi Province. The peppers produced in the Fengshu natural village of Shuanggang Village, Hongjiazui Township, Yugan County are of the best quality and the most famous, hence the name "Maple Pepper". The fruit of maple pepper is small, with thick flesh, thin skin, tender texture, fragrant taste, moderate spiciness, rich nutrition, and slightly sweet after eating. Yugan peppers have thin skin and tender flesh. Whether cooked alone or stir-fried with other ingredients, their strong spicy flavor can't be concealed and they are appetizing and go well with rice. Fried pork with Yugan pepper has been listed as one of the new "Top Ten Gan Dishes". [3]

Cooking method

raw material

Main ingredients: 100 grams of pork belly, 200 grams of Yugan maple pepper.

Ingredients: a little black beans, minced garlic, minced ginger, and water starch. [4]

seasoning

1 tablespoon of dark soy sauce, a little cooking wine, a little salt and chicken essence.

operate

1. Wash and drain the maple peppers, cut in half and remove the seeds;

2. Blanch the pork belly and cut into thin slices, thicken with water starch;

3. Heat a little oil in a wok until it is 50% hot, sauté the fermented black beans, minced ginger and garlic until fragrant;

4. Add the meat slices and stir-fry;

5. Stir-fry until the edges of the meat are slightly charred, add cooking wine, then pour in green pepper and stir well;

6. Add soy sauce, salt and chicken essence in turn, stir well and serve. [2]

Flavor characteristics

It is spicy on the mouth but not in the heart, has thin skin and thick meat, tastes delicious, has a strong hometown flavor, and is tender, fragrant and refreshing. [5]

Nutritional Value

Yugan peppers are rich in vitamin C, which can control heart disease and coronary artery sclerosis and lower cholesterol. The lean pork they are paired with contains high-quality protein and essential fatty acids for humans, and provides hemoglobin and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia, etc.

Suitable for people

Fried meat with Yugan chili pepper is edible for most people. However, people with yin deficiency and heat should not eat it; because chili is highly irritating and can easily cause dry mouth, cough, sore throat, constipation, etc. At the same time, patients with eye diseases, esophagitis, gastroenteritis, gastric ulcers, and hemorrhoids should eat less or avoid eating it; in addition, in addition to those with hot symptoms or yin deficiency and hyperactivity of fire, patients with hypertension and tuberculosis should also eat it with caution.

Cuisine

Gan cuisine is a branch of Raobang cuisine. [1]

Precautions

⑴ When mixing the meat with cornstarch, add a little pepper, but you don’t need to add soy sauce;

⑵ First add hot oil and fry the meat until it is half cooked, then pour it into the plate;

⑶ Then stir-fry the peppers and add enough salt, garlic and shredded ginger to make the peppers fragrant;

⑷ Pour the fried meat into the pot and fry quickly;

⑸ Do not add too much cooking wine when coating the meat slices, otherwise it will affect the taste;

⑹ If the green pepper is thicker and larger, the frying time needs to be extended accordingly.