Popular Post abcdefg Posted October 20, 2017 at 09:35 AM Popular Post Report Share Posted October 20, 2017 at 09:35 AM This popular Yunnan lunch item is easy to cook but difficult to translate. It has no catchy English name. For several years I was sure 红三剁 meant "three red things that were chopped." This was always puzzling because it uses red tomatoes and pink lean pork, but combines those with very green peppers for color contrast. What happened to that third red ingredient? Regardless of the linguistic issues, I can show you how to whip it up at home. This is a quick and easy dish to make, doesn't require any fancy ingredients or techniques. Furthermore, it's difficult to mess it up; a good beginner 初级 project. A couple of nice ripe tomatoes 番茄，two or three long green peppers 尖椒, the white part of one large spring onion 大葱, a couple cloves of garlic 大蒜 and a small piece of fresh ginger 老姜。 Lean pork works best for this dish and I usually buy a piece of tenderloin 里脊。Marinate it 腌制 for 20 or 30 minutes with a couple teaspoons of cooking wine 料酒 and a teaspoon of corn starch 淀粉。Sometimes I also add a half teaspoon of sesame oil. Drop the tomatoes into boiling water briefly, score the skin with the tip of a knife and slip it off. Use a spoon to scoop out and discard the seeds and pulp in the center. Chop them fine. Mince the ginger and garlic. 剁碎 Slice the spring onion fine. Do the same with the long peppers, removing the white fibrous sections and some of the seeds. These long slender green peppers are not very hot; the lady from whom I bought them at the market described them as "mild and fruity." Still, if you don't like spicy things at all, you could substitute sweet bell peppers 甜辣椒 (also called 柿子椒）。 Gentle reminder: You already started the rice, didn't you? Don't even think about heating the wok until the rice is ready. My rice cooker just dinged, took about 30 minutes plus a 15 minute soak. I checked the rice visually to make sure the surface had those important small steam holes. (Those tell you it's done.) Fluffed it up with a couple of chopsticks. Unplugged the cooker (don't leave it on "keep warm" 保温 or you will wind up with overcooked rice.) Closed the rice cooker lid, and now we are ready to proceed with the stir fry. Double check to be sure everything is ready; once you start the process, it goes fast. Today I used 150 grams of finely chopped meat 碎末肉 with two tomatoes and two long green peppers. These ratios are not critical, and you can make this dish by eye if you just use roughly equal amounts of meat, tomatoes, and peppers. First quick-fry 翻炒 the lean ground pork 猪肉末 with the minced ginger 碎末姜。Take it out and set it aside when about three quarters done 七成熟。The meat does not need to be browned, but it does need to lose its pink color. Wipe out the wok and add a little more oil. (Most Chinese families use a stiff bamboo whisk for this.) Stir fry the green peppers and the minced garlic for half a minute or so over high heat, being careful to not burn the garlic. When you can smell the aroma, add the tomatoes and the spring onion. Cook a minutes or so, adding stock 高汤 or water as needed to keep it from becoming dry and taking on a scorched note 糊。 Add the cooked meat and stir well, adding more liquid as needed. The result needs to be slightly soupy, not dry. Add salt 食盐 to taste and MSG 味精 if you like it. I usually add about a fourth of a teaspoon unless my guests ask me not to. Stir fry for a minute or two on medium heat. (Don't walk away.) And voila, the finished product. Serve it in a bowl beside steamed rice. My friends and I usually spoon some out and combine it with fluffy white rice in our individual bowls. Sometimes I present it as a plated "covered rice" dish 盖饭 because that looks extra nice. Either way, it tastes top notch. Hope you will give it a try someday soon, especially if you are in the mood for something with no good English translation. 6 1 Quote Link to comment Share on other sites More sharing options...
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