Luxury Fragrance Jade Hairpin

Luxury Fragrance Jade Hairpin

　　"Luxury Fragrance Jade Hairpin" is a traditional and renowned dish in Guizhou cuisine with a history of 600 years. Originally called "Fried Rhinoceros Horn," it is mainly made from fatty and lean pork, and is deep-fried with chili peppers and other ingredients. Legend has it that during the Ming Dynasty, the local ruler of Guizhou once served this dish to an envoy sent by the emperor to persuade the region to surrender. Since chili peppers had just been introduced to China at the time and were not yet widely cultivated or consumed, the envoy did not recognize them and was unaccustomed to their spiciness. He mistakenly believed he was being poisoned, which led to an interruption in the negotiations. Fortunately, the ruler’s wife was clever and immediately submitted a petition to the imperial court explaining the situation. Once the court investigated and clarified the matter, the wife was honored with the title "Lady Luxury Fragrance." As a result, Guizhou submitted to the Ming Dynasty. History could have been drastically changed because of a single dish. Since then, in honor of Lady Luxury Fragrance, the locals renamed the dish "Luxury Fragrance Jade Hairpin," and it has been passed down to this day.

　　 Preparation Method

　　 Ingredients: Chili pepper (green, pointed), shrimp, pork (fatty and lean).

　　 Seasonings: Egg white, shiitake mushrooms, green onions, minced ginger, starch, cooking wine, soy sauce, MSG, salt, sesame oil, peanut oil.

　　 Cooking techniques: Wrapping, rolling, frying.

　　 1. Mince the pork, shrimp, shiitake mushrooms, green onions, and ginger, then mix with cooking wine, soy sauce, and MSG to make the filling. Stuff the filling into the green chili peppers. Mix starch, egg white, fine salt, sesame oil, and water to prepare an egg white paste.

　　 2. Heat oil in a pan until it reaches 70% heat. Coat the stuffed chili peppers with the egg white paste and fry them one by one until cooked.

　　 Cooking Tips

　　 1. Select fresh and tender pork belly (rib meat) and fresh shrimp.

　　 2. Adding sesame oil to the egg white paste gives it a fragrant and crispy texture. The egg white paste should not be too thick, and the filling should be seasoned appropriately.

　　 3. Handle the process carefully and ensure the paste is evenly coated; otherwise, the oil may splatter.

　　 4. Prepare 700 grams of peanut oil for the deep-frying process.