The pecan flower of this cuisine actually doesn’t include the “flower and petal” parts. The cuisine uses the stem part that is very close to the flower. The fresh pecan flower stem is green. Usually, Qiang people will first dry the stem (sun-dried), and it will become black or brown. When making this dish, the dry pecan flower stem will become green again, or gray, after being put into boiled water. This is what it looks like after dried:
- dry pecan flower stem, 350 g.
- garlic chives (Allium tuberosum), 150 g.
- slices of garlic, 15 g.
- chilli pepper (Capsicum annuum), 20 g.
- Sichuan pepper (Zanthoxylum), 6 g.
- salt, 2 g.
- starch powder, 12 g.
You may also need some garlic and camellia oil, and, if you like, some chicken will also be good for this dish. For the steps to make this dish:
- wash the dry pecan flower stem and cook it with water for 30 minutes (small fire).
- after 30 minutes cooking, get the pecan flower stem out of boil water and put it into cold water for another half hour.
- when you are doing step 2, you will notice that the water may become black. Keep refilling new water and let the black water out till it stops getting black again. And then get rid of all the water from the pecan flower stem.
- Boil the pecan flower stem with water (already boiled) again. Big fire and only 10 seconds this time.
- Put camellia oil, slices of garlic, Sichuan pepper into a pan and fry for 2-3 minutes.
- Then put the rest of ingredients into the pan – the pecan flower stem, garlic chives, starch powder, (and, chicken, if you want), and salt – for about 3-5 minutes, and it’s done.