| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
2 |
Servings |
INGREDIENTS
| 8 |
sm |
Dried black mushrooms |
| 1/2 |
lb |
Lean pork |
| 4 |
|
Bacon strips |
| 1 |
sl |
Fresh ginger root |
| 1 |
|
Scallion stalk |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1 |
|
Clove star anise |
|
|
Oil for deep frying |
| 1 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Sesame oil |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Slice pork in 1/16-inch slices, then in 1-1/2 inch squares. Cut bacon
strips in similar squares. Place both in a bowl, along with mushrooms.
3. Mince ginger and scallion, then combine with soy sauce, sherry and
star anise.
4. Add to pork, bacon and mushrooms and toss gently. Let stand 1 to 2
hours, turning occasionally. Drain, transferring marinade to a saucepan.
5. Arrange mushrooms, pork and bacon squares alternately on skewers.
Meanwhile, heat oil.
6. Gently lower in skewers and deep-fry ingredients until golden,
turning skewers for even cooking. (Handle skewers with tongs to protect
hands). Drain on paper toweling. Let cool slightly, then remove skewers.
7. Meanwhile, add sugar and sesame oil to marinade in saucepan. Heat
slowly but do not boil. Briefly dip pork, bacon and mushrooms in marinade
and serve.
NOTE: This dish gets its name from the squared shape of ancient Chinese
coins.
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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