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Shanghainese people rarely eat spicy food in the past. In my impression, besides Babao Chili Sauce, it is spicy pork noodles.
A bowl of noodles with two tablespoons of spicy meat as toppings. The noodles are covered in thick sauce. The diced spicy meat is soft and tender. The spicy meat looks red and hot, but in fact it is only a little spicy and has a delicious flavor. With a sweet taste, this can be regarded as Shanghainese’s last insistence on spicy food.
The spicy meat in spicy pork noodles can be divided into two styles: spicy pork diced and spicy minced pork. The two types of spicy meat have different production steps and different tastes.
The following is a detailed recipe for making Shanghai Spicy Pork Noodles. The spicy meat in Spicy Pork Noodles can be divided into two styles: spicy pork diced and spicy minced pork. First, let me share how to make spicy diced pork:
Spicy Pork Diced
Material:
- Tenderloin 500g
-Adequate amount of salt and white pepper
- 1 egg
- About 100 grams of green onion and ginger wine
- Appropriate amount of starch
- Two spoons of Pixian Doubanjiang
- Two spoons of garlic chili sauce
- Two tablespoons of sugar
- Appropriate amount of cooking oil
Steps:
1. Cut the inner muscle into small cubes of about one centimeter.
2. Add salt, white pepper, an egg, and then add onion and ginger wine. Stir with hands until water is completely absorbed.
3. Add appropriate amount of starch and stir evenly again.
4. Finally, drizzle with cooking oil and place in the refrigerator for 20 minutes.
5. Heat the pan, add an appropriate amount of oil, when it is 60% hot, add the diced meat and slowly stir-fry until it turns white, then set aside.
6. Add an appropriate amount of oil to the pot, add Pixian bean paste and garlic chili sauce, and slowly fry out the red oil.
7. Add two tablespoons of sugar, then add the diced meat that was fried before, and stir-fry evenly.
8. Add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 5 minutes before serving.
Spicy minced pork
Material:
- Minced pork that is 30% fat and 70% lean
- Two spoons of Pixian Doubanjiang
- Two spoons of garlic chili sauce
- Two tablespoons of sugar
- Rice wine in moderation
- Just enough water
- Appropriate amount of cooking oil
Steps:
1. Pour the minced meat, which is 30% fat and 70% lean, into the pot. No oil is needed, and stir-fry until the fat overflows from the minced meat.
2. Add rice wine to remove the fishy smell, stir-fry until the wine smell evaporates, then set aside.
3. Add an appropriate amount of oil to the pot, add Pixian bean paste and garlic chili sauce, and slowly fry out the red oil.
4. Add two tablespoons of sugar, then add the minced meat that was fried before, and stir-fry evenly.
5. Add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 5 minutes before serving.
Summary:
1. When making spicy diced pork, it is best to use tenderloin. In addition to being fresh and tender, the tenderloin can also maintain a soft texture.
2. There are many varieties of Pixian Doubanjiang. The red oil Pixian Doubanjiang chosen here is not too strong in flavor.
3. The garlic chili sauce is made from Hunan. It tastes spicy but sweet, and the spiciness is very low. Even people who don’t like spicy food can accept it.
The spicy meat produced in this way is bright red in color and has a salty and slightly spicy taste, spicy and sweet, which is completely Shanghai's local taste.
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