Chili Bean Paste

Chili Bean Paste

　　Introduction to the recipe of Chili Bean Paste. Chili Bean Paste is also a dish with distinct Xuzhou characteristics. However, unlike Braised Pork in Crispy Skin, this dish is very homely—simple to prepare, using inexpensive and easily available ingredients. Almost every household in Xuzhou knows how to make it and eats it frequently, especially in this season.

　　Ingredients: streaky pork, radish, dried tofu, peanuts, green peas, chili paste

　　Seasonings: scallion, ginger, Sichuan peppercorn, star anise, fennel, bay leaf, cinnamon, soy sauce, vinegar, salt, chicken powder, sugar, cooking wine

　　1. Cut streaky pork, radish, and dried tofu into evenly sized cubes; soak peanuts in warm water for two hours and set aside.

　　2. Marinate the pork cubes with soy sauce, salt, cooking wine, scallion, and ginger for half an hour.

　　3. Heat a generous amount of oil in the pan, sauté Sichuan peppercorn until fragrant, then add pork cubes and stir-fry until the fat renders out.

　　4. Add peanuts and green peas in sequence and stir-fry together with the pork until flavorful. Then add appropriate amounts of soy sauce, salt, chicken powder, and water. Simmer until the mixture is 70% cooked.

　　5. Finally, add radish cubes, dried tofu, chili paste, sugar, and vinegar. Cook until fully done.