Chongqing style noodles
Ingredients: Neutral tasting oil (vegetable, canola, avocado), Rapeseed oil, Whole peeled garlic cloves, Shallots, Star anise · 60 min cook time · 800kcal · ~₩21,950
Ingredients
1.5cups Neutral tasting oil (vegetable, canola, avocado), 0.5cup Rapeseed oil, 10cloves Whole peeled garlic cloves, 2ea Shallots, 4ea Star anise, 3ea Black cardamom pods, 1ea Cinnamon stick, 0.66cup Sichuan chili flakes, 2tsp Ground red Sichuan peppercorn, 1.5tbsp Kosher salt, 2tsp MSG, 1tbsp Sugar, 1tbsp Toasted sesame seeds, 1tbsp Chinese black vinegar, 1lb Ground pork, 3tbsp Soy sauce, 3cloves Finely chopped garlic
Instructions
1. Combine 1.5 cups of neutral oil and 0.5 cup of rapeseed oil in a 2-quart sauce pot. Add 10 whole peeled garlic cloves, 2 halved shallots (skins removed), 4 star anise, 3 black cardamom pods, and 1 cinnamon stick. Set to medium heat.
2. Gently cook the oil mixture for 20 to 30 minutes, or until the vegetables are deeply caramelized (not burnt) and all flavors have been released.
3. Strain all the cooked vegetables out of the oil through a fine mesh metal strainer into a heat-proof bowl. Discard the solids.
4. Pour the strained flavored oil back into the sauce pot. Heat over medium heat until it reaches 350°F (176°C).
5. In a separate heat-proof bowl, combine 2/3 cup Sichuan chili flakes, 2 tsp ground red Sichuan peppercorn, 1.5 tbsp kosher salt, 2 tsp MSG, 1 tbsp sugar, and 1 tbsp toasted sesame seeds. Whisk to combine.
6. Once the oil reaches 350°F, immediately and carefully pour the hot oil over the chili mixture. It will sputter, so proceed with caution. Whisk to combine.
7. Add 1 tbsp of Chinese black vinegar to the chili oil mixture. Be careful as it will steam up. Whisk again.
8. Let the chili oil cool to room temperature. Once cooled, it can be stored in an airtight container in the fridge or used immediately.
9. In a large 12-inch skillet, add a touch of spray oil or a thin drizzle of oil. Heat to medium-high. Add 1 lb of ground pork and press it out into a single layer, like a giant smash patty. Let it sear for 2 to 3 minutes without seasoning.
10. After searing, flip the pork. Use a spatula or potato masher to break it up as finely as possible while continuing to cook over medium-high heat for 3 to 4 minutes, mashing occasionally.
11. Once the pork is fine and starts to sizzle, indicating fat rendering, continue to cook for another 1 to 2 minutes, stirring occasionally, until crispy morsels form.
12. Reduce heat to medium. Sprinkle in 1.5 tbsp sugar and 3 to 4 tbsp soy sauce. Stir and toss to coat fully. Cook for another 1 to 2 minutes until a glaze forms on the pork.
13. Turn off the heat. Add 3 to 4 cloves of finely chopped garlic and gently stir it into the pork.
Source: Watch the original video