| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Pork & ham |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pork lean and fat; cut in a square with skin attached |
| 1/2 |
ts |
Red fermented rice |
| 1 |
oz |
Red fermented bean curd |
| 1 |
oz |
Rock sugar; crushed |
| 3/4 |
ts |
Salt |
| 1 |
ts |
Scallion sections |
| 1/2 |
ts |
Fresh ginger; chopped |
| 2 |
ts |
Rice wine |
INSTRUCTIONS
1. Place the pork in boiling water o cover. Drain and wash in hot water.
Cut into 1-inch squares.
2. Soak the red fermented rice in a little warm water, crush it, and mix
with the fermented bean curd, rock sugar and 1/2 tsp salt into a paste.
Coat the pork slices with the paste.
3. Stack the pork slices, skin side down, in a large bowl and pour the rest
of the paste over them. Add the scallion, ginger, and rice wine. Cover the
bowl tightly with a dish. Place the bowl in a steamer and steam over
boiling water for 3 hours over a high fire, adding water when necessary,
until the meat becomes very tender. Remove the bowl from the steamer.
Discard the scallions and ginger. Cover the bowl with a serving dish and
invert both so the pork slide into the dish with the skin side up. Serve.
busted by sooz
Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
<kirkland@gj.net> on Nov 08, 1997
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”