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Salt and Pepper Chinese

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I have eaten some wonderful Chinese Salt and Pepper dishes like Salt and Pepper ribs, Salt and Pepper Chicken Wings and most recently Salt and Pepper Salmon Cheeks. These all seem to be deep fried and so flavorful. Does anyone have any clue about how to cook these? They are so yummy I would like to learn to make them at home. Ideas?

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  1. I jad a S&P chicken dish a while back- and I think you nailed it on the head- they're basically deepfried. For the basic technique heat a couple of inches of peanut oil in your wok to about 350 and work in small batches.

    The Sechuan restaurants near my folks place have several dishes they call "crispy (protein)"- which are basically the (protein) marinated in a slurry of cornstarch and soy sauce, wok fried, then tossed in some unctious gooey tangy sauce- it is yummy, but I wouldn't put any money on its authenticity ;^) The slurry marinade makes a great crispy product- not like American fried chicken and not fluffy like a tempura batter- just a nice surface crust with that guilt-inspiring fried food mouthfeel and flavor.

    1. Lunchbox, that sounds good but the salt and pepper ribs, shrimp, chicken and salmon that I have had are "dry" and almost crispy with green onions, sliced chilies, sometimes garlic but no sauce. They seem to be "dry fried". I wonder if I were to make your slurry and then deep fry if it would turn out to be what I am after. Thanks for your reply. Worth a try...

      1. My favorite! Have you noticed that the dry fried ribs aren't exactly ribs, but pork pieces with lots of gristle and fat(in a good way) that can't be found in a supermarket?

        1 Reply
        1. re: Sarah

          I have noticed this. Where can I find these little pork pieces? YUM!

        2. Oh, salt and pepper squid at one of my little locals is wonderful.

          1. The cut of pork is just cut up pork chops, forget the exact cut of pork chop with a piece of rib attached.

            You can make anything deep fried salt and pepper, my favorite is tofu. Crispy on the outside and soft on the inside with deep fried dry smelt. Also if you can find smelt with eggs are another great salt and pepper dish.

            1. The question is how to make this. I'm telling you that the Yimster Cooking School has a list a mile long. I am at the ready for the notes and recipe book. The waiting list for the Yimster Manual is already forming. And how is that cookoff going? We dim summed without you yesterday, but you must join us for the next time-- lobster lo mein but only if you promise to tell how to make!

              3 Replies
              1. re: dimsumgirl

                Use thin pork chops cut from the shoulder so that it has plently of fat. Cut each chop into two or three small pieces. In many Chinese restaurants, they marinade the meat in baking soda then rinse it off so that it gets that soft, spongy texture. I generally skip that procedure and pound the pork lightly so that they are tender. Marinade the pork in light soy, black pepper and a little sugar. Drain and drench each piece of pork in flour and deep fry. Drain. Heat a wok with a little oil, add salt, roasted round Sichuan peppercorns and a little sugar. Stir fry just a minute to bring out the flavor. Return the pork and quickly heat through. Add slice green onions, sliced fresh chili and quickly toss the mixture. Some add a little chopped garlic and ginger.
                For salmon, shrimp and squid, no marinade is necessary. The deep frying and stir frying are very fast.

                1. re: PBSF

                  Thanks. Been looking for a recipe for this for ages. Tried your recipe couple wks ago for chinese new year celebration meal for friends. They went down a treat.

                  1. re: PBSF

                    Have you tried velveting the meat in a mix of cornflour and water. Thats how you achieve the subtle texture of chinese meat dishes, not baking soda as far as I'm aware.

                2. Good question....how do you make salt and pepper squid. I dont think it is just flour coating.

                  2 Replies
                  1. re: bestandworst

                    try dusting it with cornstarch mixed with just a little 5-spice powder and fry til cooked, golden if possible. Then remove most of the oil, fry in the pan a mixture of chopped green chilis (I use the twisty green long ones, not so hot,ginger and scallions, with a little more 5-spice/salt, when very hot, add the squid/meat very briefly fry together and turn out.

                    After the squid or other protein is fried, I would

                    1. re: jen kalb

                      Thanks a lot! I will try that out. looks like your post was cut off, I hope there isn't an important last step.

                  2. Here's the rundown on "Salt-pepper XXXXXX" (actually pepper-salt XXXXX in Chinese) from cy110.com:

                    Pepper salt (jiao yan)

                    This mixture is made by stirring one portion of peppercorns and three portions of salt in the wok until they turn crispy yellowish in color and release their fragrance. Then finely grind the mixture into powder. It serves as a seasoning for deep-fried dishes.

                    http://english.cy110.com/Article/cult...

                    1 Reply
                    1. re: Gary Soup

                      I saw Kylie Kwong make S & P and she used Szechuan peppercorns, which are not really peppercorns. Been meaning to try it.

                    2. I think the sliced jalapeno peppers tossed with it, after it's fried, make it extra good.