黑三剁
A classic Yunnan home-style dish made with pickled black mustard head, green and red bell peppers, and minced pork. Salty, crisp, and colorful—perfect with rice.
Ingredients
11 items- Pickled black mustard head (rose mustard) 100 g
- Ground pork 150 g
- Green bell pepper 2
- Red bell pepper 1
- Ginger 1 small piece
- Garlic 2 cloves
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Cooking wine 1 tbsp
- Sugar 1 tsp
- Vegetable oil 2 tbsp
Nutrition
Steps （6 steps）
Soak the pickled mustard head in cold water for 10 minutes to reduce saltiness. Drain, squeeze dry, and dice. Dice the bell peppers and mince the ginger and garlic.
Marinate the ground pork with 1 tbsp cooking wine, a pinch of white pepper, and 1 tsp light soy sauce. Stir in one direction and let stand for 5 minutes.
Heat the wok over medium heat with 1 tbsp oil. Add the pork and stir-fry quickly until it turns white. Remove and set aside.
Add another 1 tbsp oil to the wok over medium-low heat. Sauté the ginger and garlic until fragrant, then add the diced mustard head and stir-fry over medium heat for about 2 minutes.
Add the diced peppers and turn the heat to high; stir-fry for 1 minute until just tender. Return the pork, add 1 tsp dark soy sauce and 1 tsp sugar, and stir-fry for 30 seconds until evenly colored.
Taste and adjust the seasoning if needed. Drizzle a little sesame oil for aroma, stir well, and serve.
Tips
Do not over-soak the mustard head or it will lose its flavor. Par-cooking the pork keeps it tender. Stir-fry the peppers on high heat last for crispness.
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