Pickled Pepper Tendon

Pickled Pepper Tendon

　　Pickled Pepper Tendon is one of the top ten famous dishes of Guiyang. It is made by cooking pork tendon using the distinctive seasoning of pickled peppers. Pork tendon refers to the tough, sinewy layer found on the tenderloin. It was once commonly mistaken for a layer of fat, but using it alone as an ingredient in cooking has yielded unexpectedly delightful results. The dish features a texture that is both crispy and tender, with a flavor that is spicy, sweet, savory, and aromatic. The tendon offers a mix of crispness and tenderness, delivering a rich, refreshing taste that is especially appetizing and pairs wonderfully with rice.

　　Ingredients: 200g pork tendon, 50g pickled peppers, 50g garlic sprouts, 200g blended oil (40g used), appropriate amounts of salt, soy sauce, sugar, MSG, and meat tenderizer.

　　Preparation Method:

　　1. Cut the pork tendon into shreds, marinate with cooking wine, salt, and meat tenderizer for a few minutes.

　　2. Slice the pickled peppers diagonally and cut the garlic sprouts into sections.

　　3. Heat oil in a pan until 80% hot, then stir-fry the pork tendon shreds until cooked, and set aside. Leave some oil in the pan, heat it, and stir-fry the sliced pickled peppers until fragrant. Add the pork tendon and garlic sprout sections, stir-fry everything evenly, then season with soy sauce, salt, sugar, and MSG to taste. Serve.