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Turnip brisket is of great importance in Sichuan cuisine, and has always been considered the number one dish of Sichuan cuisine. As people mention Sichuan cuisine, ‘turnip brisket’ will invariably come to mind. It was listed as one of ‘China’s Top 10 Classic Dishes.’ This dish is colorful, fragrant and delicious, with a bright color, spicy and refreshing, and is a favorite dish for accompanying rice. This dish uses pig hind armpit or pork belly, garlic sprouts, and red chili peppers as raw materials. First, it is cooked in a pot until flavorful, then stir-fried back in the pot. After the dish is completed, the color is rosy, the texture is unique, salty and spicy, not greasy, and fragrant in the mouth.

It is said that turnip brisket originated in the late Qing Dynasty, created by a scholar named Ling. In fact, the truth is not so. The origin of turnip brisket can be traced back to the Northern Song Dynasty. The specific creation time, creator, and popularity are currently unconfirmed. In the Ming Dynasty, turnip brisket became basically standardized. In the late Qing Dynasty, the creation of broad bean paste greatly improved the taste and quality of turnip brisket, making it a classic dish in Sichuan cuisine.

Turnip brisket

Main ingredients: 200g pig hind armpit (or pork belly), 5 garlic sprouts, 2 red chili peppers, 2 green chili peppers

Accessories: 5g scallion, 5g ginger, 5g garlic, 2g red chili flakes, 2g green chili peppers

Seasonings: appropriate amount of vegetable oil, 30g of liquor, 15g of Pixian broad bean paste, 10g of fermented bean curd, 10g of sweet bean sauce, 3g chili powder, 10g soy sauce, 5g white sugar, 3g MSG (chicken powder), 10g flower pepper oil

Production process

1. Prepare ingredients in advance: This dish is authentic, using pig hind armpit, you can also use pork belly. Prepare garlic sprouts, red chili flakes, green chili peppers, scallions, ginger, garlic and other seasonings.

2. Pour an appropriate amount of water into the pot, add scallions, ginger, appropriate amount of liquor, let the water cool, put the pork into the pot and boil vigorously to remove foam, cook for about 8 minutes, then stop the fire and steam for about 7 minutes.

3. Cut scallions, ginger slices, minced garlic, red chili pepper strips, green chili pepper strips, and garlic sprouts, and cut garlic sprouts into segments for easy absorption of flavor.

4. After cooling the pork belly, slice it thinly, about the thickness of a coin. Put Pixian broad bean paste, fermented bean curd, and mince them to prepare.

5. Pour appropriate amount of vegetable oil into the pot, heat the oil over low heat, add the meat slices to sauté the excess fat, and then remove the excess oil. Put the sautéed meat slices aside, add the minced Pixian broad bean paste, fermented bean curd, and stir-fry over low heat until red oil comes out, then add chili powder, sweet bean sauce and stir-fry until fragrant, add ginger and garlic to sauté, add a little soy sauce for a quick stir-fry, cook liquor to remove the fishy smell, turn the meat slices evenly. Add appropriate amount of white sugar, MSG (or chicken powder), put in garlic sprouts and red chili pepper strips and stir-fry again. Put in garlic sprouts, drizzle a little flower pepper oil, sprinkle with scallions.

6. Take out the dish, this turnip brisket is finished. Dish characteristics: rosy color, unique texture, salty and spicy, not greasy, fragrant in the mouth. 30-year old chef's secret, famous Sichuan dish authentic turnip brisket recipe, guests will have a face!

7. When making this dish, garlic sprouts and leaves must be cooked separately, with different maturities; the excess oil must be drained, it should not be too greasy; this dish must add sweet bean sauce to be authentic. Pork belly is best to put in the refrigerator for a while to freeze, which makes it easier to cut. This dish is a great choice for pairing with rice or noodles.

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