Deep-fried Sa Pai

Deep-fried Sa Pai

　　This time, we’re talking about the method for making “deep-fried beef Sa Pai.” The preparation of Sa Pai is very particular, with the greatest emphasis on the combination of “ingredients.” First, find a freshly slaughtered cow (preferably a yellow ox, and it must be fresh), take a small section where the large and small intestines meet, clean it and dry it appropriately. Then you’ll find a powdery substance, add an appropriate amount of water, filter it several times using prepared gauze, then heat it at high temperature to obtain what is called “Sa Pai water.” At the same time, process the prepared “lean beef” into minced meat for later use. Also, slice the “lian tie” (i.e., the pancreas, scientifically named) taken from the cow into appropriately sized thin slices, and dry them over a fire until they emit aroma (note: charcoal fire must be used) for later use.

　　At this point, in the minced meat, add chopped Chinese chives, spicy willow herb, Lao Mian coriander, bird’s eye chili, goldencap, and lian tie (note: spicy willow herb, Lao Mian coriander, and goldencap are unique to the five border counties), mix them well, and then combine with the prepared “Sa Pai water.” Let the “Sa Pai water” and other ingredients organically blend their flavors together for 10 to 15 minutes, then remove the Chinese chives, spicy willow herb, Lao Mian coriander, bird’s eye chili, and goldencap from the “Sa Pai water” for later use.

　　In a wok, add an appropriate amount of fragrant oil; the oil temperature must be high. (Preferably Jinlongyu brand.) Add the Chinese chives, spicy willow herb, Lao Mian coriander, bird’s eye chili, and goldencap into the wok, and fry them until 70% cooked, then remove for later use. Then add a small amount of lard to the wok, and when the oil is boiling, mix in the pre-soaked rice noodles (note: for those in Kunming, these are fine rice noodles, not the thick ones). Stir the oil and noodles evenly, but use skillful force, otherwise the noodles may break and lose their appearance. Immediately remove from the wok (this method is to infuse the rice noodles with the aromatic fat flavor of the lard).

　　Take the previously used fragrant oil that fried the Chinese chives, spicy willow herb, Lao Mian coriander, bird’s eye chili, and goldencap, and heat it until you see smoke. At this point, add the “Sa Pai water” into the wok—you’ll hear a crisp sound as it goes in. When it comes to a boil, add the Chinese chives, spicy willow herb, Lao Mian coriander, bird’s eye chili, goldencap, and lian tie into the wok for two minutes so that all the ingredient flavors meld together. Then put the rice noodles into the boiling mixture, add an appropriate amount of salt, MSG, and sesame, lightly stir, cover with the wok lid, and simmer over high heat for one minute. Then turn the heat to low and let it simmer slowly for a while. When a special aroma wafts out from the edge of the wok lid and makes your mouth water, the dish is complete.

　　For plating, add a bit of “chili oil” on top of the dish. With its red, white, and green colors, it looks great on the table and tastes delicious. The most distinctive feature of this dish is its flavor—oily but not greasy, strange yet not off-putting, spicy without harming the liver, slightly bitter with a fragrant touch. Anyway, the taste is really excellent—I can’t quite describe it. It also has certain therapeutic effects for those with excessive internal heat.