| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Archived, China, Ham/pork | 4 | Servings |
INGREDIENTS
| 1/2 | Pork shoulder, or ham part | |
| 2 | T | Garlic, chopped or mashed |
| 1/4 | t | Salt |
| 1 | T | Soup stock, cold |
| 2 | T | Soysauce |
| 1 | T | Hot red pepper oil |
| 1/4 | t | M.S.G., optional |
| 1/2 | T | Sesame oil |
INSTRUCTIONS
Clean the pork and cut off the skin. Then cook the whole pork in boiling water for about 30 minutes. (Add some scallion and ginger if available). Poke a chopstick into the pork. If no pink liquid flows out of the hole, the meat is done. remove and drain. After cooling, slice it across the grain into 2 inch square very thin slices. Boil the slices of pork in boiling water again for 5 seconds. Remove and drain. Pat dry with a dry towel. Arrange the slice of pork on a plate (the attractive pieces should be placed on the top). Sprinkle the seasoning sauce (a mixture of the chopped garlic, the salt, the soup stock, the soysauce, the hot red pepper oil, MSG and sesame oil) on top. Serve. Posted by [COOKIE LADY] from Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 16
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 152.5mg
Potassium: 5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g