Konjac Crispy Shredded Pork

Konjac Crispy Shredded Pork

　　Konjac crispy is the thick layer formed at the bottom of the pot when making konjac tofu. Stir-frying shredded pork, beef, or lamb with it creates a unique flavor.

　　To prepare, first soak the dried crispy layer in hot water to soften it, then slice it into thin strips. Similarly, cut celery, carrots, and pork (or beef or lamb) into fine shreds. Use a "mixed oil" — lard (for shredded beef or lamb, use beef or lamb fat), plus vegetable oil — to first stir-fry the meat until about 80% cooked. Drain the oil and set the meat aside in a colander. Then add fermented chili pepper to the oil, followed by celery and carrot strips, and stir-fry briefly. Add the meat back into the pan, and finally stir in sweet bean paste, salt, MSG, garlic slices, ginger strips, and soy sauce until well cooked.

　　This dish is a type of folk cuisine, but its spicy, fragrant, slightly sour taste, delicate texture, and tenderness are representative of Guizhou flavors and are very popular.