Fiddlehead Ferns Stir-Fried with Cured Pork
Blanched fiddlehead ferns add a crisp, woodland bite to smoky slices of cured pork and sausage. Fried with garlic and Sichuan peppercorns in a blend of lard and rapeseed oil, this mountain-style stir-fry delivers deep, savory, rustic flavor.
Instructions
- 1
Rinse the ferns with water
- 2
After the water in the pot boils, add the bracken shoots. When it boils again, cook for 3 minutes, then turn off the heat and quickly remove them into cold water, changing the water 3 times during this process.
- 3
Rinse the fernbrake and cut it into sections, slice the cooked cured meat and sausage, and cut the garlic into smaller pieces
- 4
Half lard, half rapeseed oil, bring to a boil and then add garlic cloves for a simple stir-fry
- 5
Immediately add in the Sichuan peppercorns, cured meat, and sausage
- 6
Add the bracken, season with salt and MSG, and stir-fry over high heat before serving (the bracken is already cooked, this step is just for seasoning and heating).
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Ingredients
Main Ingredients
- fiddlehead fernto taste
- Cured porkto taste
- Sausageto taste
Seasonings
- Sichuan pepperto taste
- Saltto taste
- chicken essenceto taste
Auxiliary Ingredients
- Garlicto taste