Photograph of the finished Yunnan erkuai

China · Bánh gạo giã xào ớt Vân Nam

Yunnan erkuai

1 hr 40 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 800 g
  • Photograph of Pork Pork 600 g
  • Photograph of Dried pickled mustard greens (mei cai) Dried pickled mustard greens (mei cai) 200 g
  • Photograph of Garlic chives Garlic chives 160 g
  • Photograph of Chilli sauce Chilli sauce 120 g
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Oil Oil 180 ml
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Bean sprouts Bean sprouts 320 g

Method

  1. 1 Soak the rice for 4 hours, then steam it for 30 minutes until the grains are cooked but not yet fully expanded.
  2. 2 Pound the rice in a mortar for 12 minutes until it forms a firm, sticky mass with no visible grains.
  3. 3 Press the block into a 2 cm thick bar, then let it cool completely for 2 hours to make the bar firm.
  4. 4 The bone must be completely cool before it can be sliced thinly; if it's still warm, the slices will be mushy and sticky.
  5. 5 Slice the green onions into thin diagonal slices 3 mm thick, then blanch them in hot water for 30 seconds.
  6. 6 Sauté the rice noodle slices with the meat, dried pickled cabbage, chili sauce, and bean sprouts over high heat for 4 minutes.
Start cooking