Dragon Claw Shredded Meat

Dragon Claw Shredded Meat

　　Dragon Claw vegetable, also known as bracken fern, is abundantly found throughout Guizhou. Bracken fern is further divided into sweet fern and bitter fern; the sweet fern is smaller in size with the best flavor, while the bitter fern is larger and has a slightly bitter taste, ranking second. Fresh Dragon Claw vegetable is not recommended for direct consumption due to its astringent and unpalatable nature. It is best to blanch it in boiling water, then rinse with cold water, dry it in the sun—once preserved, it still retains a good flavor. Dragon Claw Shredded Meat is a unique traditional local delicacy of Guizhou cuisine with a long history. First, the Dragon Claw vegetable is shredded into strips, cut into two-inch lengths, serving as the main ingredient. Lean pork is washed and also cut into two-inch strips, slightly thicker than matchsticks. The pork strips are placed in a dish, seasoned with a small amount of salt and mixed with starch. Heat the wok, add a little lard, and stir-fry the pork strips until they separate. Pour them through a strainer to remove excess oil. Leave about five qian (a traditional unit, approx. 2.5–3 grams) of oil in the wok, then add a small amount of Ciba chili (a dried chili processed in Huaxi, Guiyang) and stir-fry. Add a bit of locally produced fermented soybean paste (douban), stir-fry together, then add the pork strips and Dragon Claw vegetable. Mix in soy sauce, sauce, and chopped scallions, stir everything together, and serve. This dish features the crisp and fragrant texture of Dragon Claw vegetable, a bright reddish color, tender and juicy pork strips with a slight spiciness, and an aromatic, delicious taste. It is one of the most beloved local dishes among the people of Guizhou. (Zunyi)