| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
|
Piece tangerine peel |
| 2 |
lb |
Pork |
| 2 |
|
Scallion stalks |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 2 1/2 |
tb |
Oil |
| 1 |
c |
Sherry |
| 1/2 |
c |
Soy sauce |
| 1/2 |
ts |
Anise powder |
| 1/2 |
|
Stick cinnamon (up to) |
| 5 |
|
Cloves |
| 1 |
ts |
Salt |
| 1 |
c |
Water |
INSTRUCTIONS
1. Soak tangerine peel.
2. Cut pork in 1-inch cubes. Slice scallion and ginger root.
3. Heat oil to smoking in a heavy pan and brown pork quickly on all
sides.
4. Add sherry, soy sauce, anise powder, cinnamon, cloves, salt and
water. Bring to a boil.
5. Add tangerine peel, sliced scallion and ginger root. Then simmer,
covered, until tender (about 1-1/2 hours), turning meat occasionally.
NOTE: If water evaporates, add a small quantity of boiling water to
prevent burning.
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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