Since Chinese/Qiang smoked pork/bacon is very popular, especially in Sichuan, it is used in many different cuisines, and 豌豆炒腊肉 (Fry smoked pork with pea) is one of them.
- Chinese/Qiang smoked pork – 250 g
- Pea – 150 g
- Peanut oil – 50 g
- Sugar – 10 g
- Salt – 2 g
- Chinese cooking wine – 10 g
- Any other condiment you like – not too much
The way to cook:
First, chop the pork into slices, and wash the pea with water for minutes. Then, put the peanut oil into a pan and heat it with small fire for about 1 minute. Put the slices of pork into the pan and fry it for 2-3 minutes, then add the pea, sugar, salt, cooking wine, and any other condiment into the pan. Keep frying until the pea is well-cooked and it’s done.
This is an easy one, also very common in Sichuan. Instead of using peanut oil, olive oil can be another one goes well with this dish. Some people also add garlic while frying. Note: Chinese smoked pork can be very different in different places – some smoked pork might need to bee cooked for longer, and some may already be well-cooked before being sold.
According to Qiang people, this dish is good for human skin (especially face) and body shape (still less effective than exercise). If you have all the ingredients, it is worth trying, plus it’s not difficult to make.