Hello everyone this is Wang Gang.
In this video, I'll share with you a home-cooking dish:
Zhushu Shao Zhusun ("Braised Bamboo Rat with Bamboo Shoot")
First, prepare one restless bamboo rat,
which weighs about 1500g.
Note: the following scenes might be bloody.
Parental guidance is suggested.
First, process the bamboo rat.
Boil a lot of water over high heat. (WATCH WITH CAUTION)
You may need more water, (WATCH WITH CAUTION)
so it is easier to work with. (WATCH WITH CAUTION)
After the water boils, pour it into the bucket to immerse the bamboo rat for 40 seconds. (WATCH WITH CAUTION)
It's recommended to ask your seller to handle it if you are reluctant. (WATCH WITH CAUTION)
Do not scald the bamboo rat for too long, (WATCH WITH CAUTION)
or it will be hard to remove the furs. (WATCH WITH CAUTION)
40s later, take out the bamboo rat, (WATCH WITH CAUTION)
and remove all its furs. (WATCH WITH CAUTION)
Then sear the skin with a blow torch until browned. (WATCH WITH CAUTION)
This removes any remaining furs and the "skin odor". (WATCH WITH CAUTION)
Note: rat lovers should leave immediately, (WATCH WITH CAUTION)
as the following scenes might be bloody. (WATCH WITH CAUTION)
After burning, clean up the skin.
The skin of bamboo rat is similar to pork skin that
the hair follicles are a source of odor,
which can be removed only in this way.
After that, remove all the organs and clean it up. (WATCH WITH CAUTION)
As bamboo rats are more widely farmed these years, (WATCH WITH CAUTION)
more and more bamboo rats are appearing on our dining tables and riversides. (WATCH WITH CAUTION)
However, it's still relatively expensive at some places. (WATCH WITH CAUTION)
As the saying goes, what is scarce is precious. (WATCH WITH CAUTION)
Then remove the head and claws of the bamboo rat.
Then chop it into evenly sized pieces.
It's recommended to cut it into larger pieces,
which gives a better chew.
Next, prepare the side ingredients.
Peel and then dice a fresh bamboo shoot.
As a replacement, you may use re-hydrated dried bamboo shoot.
Take some sweet potato "kuanfen" noodle. Break it and then soak it.
Soak a small handful of dry shiitake mushrooms.
This takes about 60 minutes.
Prepare some star anise and cinnamon bark.
Finally, prepare a small piece of crushed ginger.
After soaking, squeeze out the water from the mushrooms.
Next, cooking.
First, add some water into the wok.
Then add the bamboo rat into the cold water directly for parboiling.
This is for removing the blood in the meat.
While boiling, add some cooking wine for odor removal.
Bamboo rats are a kind of rodent,
and its meat is similar to that of old ducks that
parboiling is required for odor removal.
Remove the floating scum while cooking.
After parboiling, take out the bamboo rat.
Next, add some water into the wok again.
Add a spoonful of salt.
Then parboil the bamboo shoot.
Fresh bamboo shoots must be parboiled with salt to remove the bitterness.
Otherwise, the dish may taste bitter.
Please note that,
a little oil should be added while parboiling.
After parboiling, take out the bamboo shoot.
Next, cooking.
First, heat up the wok.
Then add some oil and swirl to "huaguo" ("lubricate the wok").
After swirling, pour out the hot oil.
Then add in a little "diyou" ("base oil") and heat it up.
With oil reaching 60% hot, add in the bamboo rat and stir fry for 1 minute.
While cooking, add in the spices and ginger.
This tightens up the skin and meat of the bamboo rat.
After stir frying for 1 minute, add some cooking wine to remove odor.
Please note that,
only after tossing over high heat, the cooking wine can vaporize and be effective.
After that, add 8g peanut butter and toss it evenly.
Although bamboo rats are stuffed with good meat,
the odor removal and aroma enhancement steps might be difficult.
The stir-fried peanut butter makes the soul of the aroma of this dish.
Then add 10g oyster sauce.
Add 2g dark soy sauce for coloring.
Drizzle in 15g light soy sauce at the edge of the wok, and stir fry until aromatic.
Add the bamboo shoot and toss it evenly.
After that, add a moderate amount of water.
Note that it only needs to cover all the ingredients.
Also add the soaked mushrooms.
Then boil it over high heat.
While cooking, remove the floating scum.
Then cover it with the lid and braise it over low heat for 40 minutes.
The braising time will be longer for bigger bamboo rats.
In the 30th minute, open the lid.
And add the soaked kuanfen noodle.
In the last 10 minutes, condense the sauce over medium heat.
Before finishing, season it with a little salt, sugar and ground white pepper.
After seasoning, it's ready to serve.
A richly tender, fully flavorful dish of braised bamboo rat is thus complete!
Next, technical summary.
1. It's relatively bloody to butcher a bamboo rat. It's recommended to buy a packaged one or ask your seller to handle it. 2. This recipe follows from my own research that took a long time. I wish that other food content creators would be encouraged to share their experiences.
3. Bamboo rats must not be scalded for too long. Otherwise, it will be hard to remove the furs. 4. As the dish contains fresh bamboo shoot and shiitake mushrooms and the main and side ingredients, there is no need to add any MSG or chicken broth powder. 5. For a shorter cooking time, you may cook it in a pressure cooker for 8 minutes.
That's all for the technical summary.
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