Ma Yi Shang Shu

Ma Yi Shang Shu is a delicious and spicy Sichuan dish that is sure to tantalize your taste buds. This dish is made with a unique combination of ingredients that come together to create a mouth-watering flavor. If you're looking for a recipe for Ma Yi Shang Shu, you've come to the right place!

Ingredients:

- 1 lb. ground pork
- 1 cup dried black fungus
- 1/2 cup Sichuan peppercorns
- 1/2 cup dried chili peppers
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup sesame oil
- 1/4 cup green onions, chopped
- 1/4 cup garlic, minced
- Salt, to taste

Serves: 4

Cooking Tips:

- Soak the dried black fungus in hot water for 30 minutes before using.
- Use a food processor to grind the Sichuan peppercorns and dried chili peppers into a fine powder.
- Adjust the amount of chili peppers to your desired level of spiciness.

Instructions:

1. Heat the vegetable oil in a wok over high heat. Add the ground pork and stir-fry until browned.
2. Add the chopped green onions and minced garlic to the wok and stir-fry for 1-2 minutes.
3. Add the soaked black fungus, Sichuan peppercorn and chili pepper powder, soy sauce, rice vinegar, sugar, and salt to the wok. Stir-fry for 2-3 minutes.
4. Add the sesame oil to the wok and stir-fry for another minute.
5. Serve hot with steamed rice.
Appearance and Taste:
Ma Yi Shang Shu is a vibrant and colorful dish with a deep red hue from the chili peppers. The ground pork and black fungus add texture to the dish, while the Sichuan peppercorns provide a numbing sensation that complements the spiciness. The combination of soy sauce, rice vinegar, and sugar creates a perfect balance of sweet and savory flavors.
Type of Dish: Spicy Pork
Main Ingredients: Ground Pork, Dried Black Fungus, Sichuan Peppercorns