How to Make Authentic Bian Shi Mi Fen: A Step-by-Step Guide
Q: Can I use other types of meat for the filling?
A: Yes, while the recipe uses pork, you can substitute it with chicken, beef, or even a vegetarian filling.
Q: Is it necessary to make the broth from scratch?
A: Homemade broth adds depth to the flavor, but you can use store-bought broth for convenience.
Q: Can I freeze the leftover Bian Shi?
A: Yes, you can freeze them in airtight bags for future use.
Prepare the broth: Clean the pork bones and leg meat. Blanch in water with ginger slices and cooking wine for 5 minutes. Transfer to a pressure cooker, add ginger slices, Sichuan peppercorns, bay leaf, and enough water. Cook on high heat until steam forms, then simmer for 15 minutes. Let the pressure release naturally.
While the broth simmers, make a simple scallion oil by frying some green onion whites.
Prepare the meat filling: Grind the meat if needed. Prepare scallion, ginger, and Sichuan pepper water. Chop green onions and shrimp skins after washing and drying them.
Season the meat: Mix the minced meat with salt, light soy sauce, white sugar, and white pepper powder. Gradually add the scallion, ginger, and Sichuan pepper water, stirring continuously. Add a suitable amount of dark soy sauce for color.
Stir in an egg, shrimp skins, and chopped green onions into the meat mixture.
Finally, add a circle of Taitai Le Fresh Chicken Sauce to the meat mixture for enhanced flavor.
Prepare the Bian Shi: Place a suitable amount of meat filling on the Bian Shi skins and seal them.
Once the broth is ready, season with salt and chicken essence. Slice the leg meat and set aside.
Cook the main dish and vegetables in boiling water separately. Remove and drain.
In a bowl, arrange the cooked Bian Shi, sliced meat, and vegetables. Add enough broth, sprinkle with coriander and scallion oil, and mix well.