| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Pork |
| 1 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 2 | ts | Soy sauce |
| 1 | teaspoon peanut oil | |
| 1 | scallion stalk, minced | |
| 1 | egg, beaten |
INSTRUCTIONS
1. Mince or grind pork. Mix well with cornstarch, salt and soy sauce. 2. Spread mixture out flat like a pancake in a shallow heatproof dish. 3. Steam on a rack until done, about 30 minutes (see "HOW-TO SECTION"). Check with a fork to see that meat is no longer pink. Serve hot. NOTE: This dish is best when made with slightly fat pork. VARIATIONS: Sliver rather than grind or mince pork, and steam about 45 minutes. In step 1, add to pork mixture any of the following: 1/2 teaspoon sugar : few drops of sesame oil : 1 or 2 slices fresh ginger root, minced : 1/4 pound fresh mushrooms, minced; or 3 dried black mushrooms (soaked), minced 1/2 cup water chestnuts, minced Or add any of the following as indicated: BLACK BEANS: Add to pork mixture 1 tablespoon fermented black beans (soaked), mashed, and 1 garlic clove, minced. CHINESE SAUSAGES: Place on top of pork mixture 2 Chinese sausages, either cut diagonally in 1/2-inch slices, or minced. DRIED OYSTERS: Add to pork mixture 4 dried oysters (soaked), minced. DUCK LIVERS: Add to pork mixture 2 dried duck livers (soaked), minced, and 1/2 cup water chestnuts, minced. PICKLED BAMBOO SHOOTS : Place on top of pork mixture 1/2 cup pickled bamboo shoots, drained. PRESERVED TURNIP: Add to pork mixture 1/2 bundle preserved turnip, washed and shredded, 1 tablespoon sherry and a dash of pepper. SALT CABBAGE: Add to pork mixture 1/4 to 1/2 cup salted or preserved cabbage, chopped. Top with 2 tablespoons water chestnuts, sliced. SALT EGG: Separate 1 salt egg. Add the white to the pork mixture along with 1 fresh egg, beaten; 6 water chestnuts, minced, 2 teaspoons sherry and a dash of pepper. Mash or cut up salt egg yolk and sprinkle on top. SALT FISH: Add to pork mixture 1/8 pound dried salted fish (soaked), minced, plus 1/4 cup water. Or arrange on top of pork mixture 4 strips of salt fish, about 3/4 inches wide by 2 inches long (soaked), and 2 slices fresh ginger root, minced. Sprinkle with 1 teaspoon sugar and 1 tablespoon oil. TEA MELON: Add to pork mixture 1/2 cup tea melon, rinsed and chopped coarsely or diced. Or add 4 tablespoons tea melon and 1 cup bamboo shoots, chopped coarsely. Or add 2 tablespoons tea melon, minced; 2 tablespoons preserved turnip, minced; 1 tablespoon cloud ear mushrooms (soaked), minced, and a few drops of sesame oil. VEGETABLES: Add to pork mixture any of the following: 1 Cup cauliflower, broken into tiny flowerets or cut in 1-inch pieces and parboiled. 1/4 cup carrots, diced and parboiled. 1/4 cup cup Chinese turnips, diced and parboiled. Instead of blending the soy sauce with the pork mixture, as in step 1, sprinkle soy over the top with a circular motion in step 2. Minced scallions can be sprinkled over the pork in the same way. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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