老鼠干
A traditional Hakka dish from western Fujian, using dried field rats stir-fried with winter bamboo shoots and garlic. Savory, chewy, and perfect with rice or liquor.
Ingredients
11 items- Dried field rat 200g
- Winter bamboo shoot 100g
- Garlic 3 cloves
- Ginger 10g
- Dried chili peppers 3
- Cooking wine 1 tablespoon
- Light soy sauce 1 tablespoon
- White sugar 1/2 teaspoon
- White pepper Pinch
- Cooking oil 2 tablespoons
- Salt To taste
Nutrition
Steps （7 steps）
Soak the dried field rat in warm water for 30 minutes until softened; drain and cut into 2 cm cubes. Blanch bamboo shoot slices in boiling water for 1 minute to remove bitterness; drain.
Slice garlic, ginger, and dried chili. Mix cooking wine, light soy sauce, sugar, and white pepper in a small bowl to form a sauce.
Heat oil in a wok over medium heat. Add ginger, garlic, and chilies; stir-fry for about 30 seconds until fragrant, then turn heat to high.
Add rat pieces and stir-fry quickly over high heat for about 1 minute until the surface is slightly dry and edges curl, releasing a cured aroma.
Pour the sauce along the side of the wok, toss to coat the meat evenly. Add bamboo shoots and continue stir-frying for 1 minute.
Add 2 tablespoons of water, cover, and reduce heat to low. Braise for 2 minutes so the meat absorbs the sauce and becomes tender.
Uncover, turn to high heat, and stir-fry until the sauce is almost dry. Adjust salt if needed, sprinkle with chopped scallions, and serve.
Tips
Dried field rat has natural saltiness, so use soy sauce and salt sparingly. Do not soak too long to avoid loss of flavor. Blanching bamboo shoots removes oxalic acid for better taste.
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