Description
Sichuan-style Zha Jiang Meat Sauce! Or, as it's called in Sichuan - "Za Jiang"
0:00 - Why Miscellaneous Sauce
2:55 - Making the Sauce
5:03 - Assembly
7:00 - You can just eat this on rice too
FULL WRITTEN RECIPE
... is over on the Substack! Free as always, if it had to be said:
https://chinesecookingdemystified.substack.com/p/the-zha-jiang-mian-extended-universe
That said, here's also a basic pork stock recipe (as promised):
* Pork bones (猪骨), 350g (with some meat still attached)
* Aromatics for the stock: ginger (姜), ~1 inches, smashed; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1 tbsp; scallions, ~1, tied in a knot
First, blanch the pork. Add 350 grams of pork bones to a pot of cool water together with an optional slug of Shaoxing wine. Bring that up to a boil, boil it for about 2 minutes to give that pork a bit of a cleaner flavor, then remove.
To a new pot of a new 2½ liters of cool water, toss in the now-blanched pork together with an inch of smashed ginger, a scallion or two tied in a knot, and another tablespoon's glug of Shaoxing wine. Bring that up to a boil, then swap the flame down to the lowest flame your stove'll go, and let that cook for 3 hours.
After that time, just shut off the heat, let that cool, and remove the aromatics.
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And check out our Patreon if you'd like to support the project!
https://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=896s