Youqiang Stir fry
Ingredients: Dried chilies, Sichuan peppercorns, Cilantro, Garlic, Fresh spicy chilies · 45 min cook time · 650kcal · ~₩31,700
Ingredients
10g Dried chilies, 1teaspoon Sichuan peppercorns, 1bunch Cilantro, 5cloves Garlic, 10g Fresh spicy chilies, 1.5inch Ginger, 40g Lemongrass, 300g Beef tripe, 300g Shrimp, 1teaspoon Sodium carbonate (kansui), 0.125teaspoon Salt, 0.25teaspoon Sugar, 0.25teaspoon White pepper, 0.25teaspoon Shaoxing wine, 1tablespoon Oil, 4tablespoons Oil for stir-frying, 1teaspoon Red fragrant chili powder (Kashmir or Gochugaru)
Instructions
1. Prepare the Sichuan leg ingredients: Measure out 10g of dried chilies and 1 teaspoon of Sichuan peppercorns.
2. Prepare the Dai mix: Roughly chop 5 cloves of garlic, 10g of fresh spicy chilies, and 1.5 inches of ginger. Split 40g of lemongrass into core and fibrous tops.
3. Pound the Dai mix: Toss the chopped garlic, fresh chilies, ginger, and lemongrass into a mortar and pound until it reaches a desired consistency, about 5 minutes.
4. Prepare the stir-fry sauce (details not provided in transcript, but mentioned as a simple stir-fry sauce).
5. Prepare the tripe: Roll up and cut 300g of tripe into about 2cm pieces. Blanch in boiling water for 10 seconds. Immediately transfer to cool water and rinse well to stop cooking.
6. Prepare the shrimp (Cantonese Hako style): Shell 300g of shrimp, rinse off gunk, and soak in water with 1 teaspoon of sodium carbonate (kansui) for 5-10 minutes.
7. Rinse and dry shrimp: Rinse the soaked shrimp thoroughly, then let it sit under a trickle of running water for another 5-10 minutes. Drain well, pat dry, and wrap in a towel to ensure they are very dry.
8. Butterfly and marinate shrimp: Butterfly the shrimp by cutting into the back and opening them up. Remove any remaining digestive tracks. Marinate with 1/8 teaspoon salt, 1/4 teaspoon each of sugar, white pepper, and Shaoxing wine. Toss with 1 tablespoon of oil to coat.
9. Stir-fry Sichuan leg: Heat a wok, swirl in 4 tablespoons of oil over medium-high flame. Add the dried chilies and Sichuan peppercorns. Fry until chilies turn chestnut colored.
10. Color the oil (optional): Optionally, add 1 teaspoon of red fragrant chili powder (like Kashmir or Gochugaru) and stir for about 15 seconds.
11. Add Dai mix: Go in with the pounded Dai mix. Increase flame to maximum and fry until the oil becomes visible again, about 1 minute.
12. Add main ingredient: Add either the prepped tripe or shrimp. Fry shrimp until mostly cooked (about 30 seconds). Fry tripe for about 10 seconds.
13. Add sauce and finish: Add the stir-fry sauce and mix for another 15 seconds. Turn off the heat and stir in cilantro.
Source: Watch the original video