| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
China, Ham/pork, Archived |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Pork shoulder (or ham part) |
| 2 |
tb |
Garlic (chopped or mashed) |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Soup stock (cold) |
| 2 |
tb |
Soysauce |
| 1 |
tb |
Hot red pepper oil |
| 1/4 |
ts |
M.S.G. (optional) |
| 1/2 |
tb |
Sesame oil |
INSTRUCTIONS
1. 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.
2. Boil the slices of pork in boiling water again for 5 seconds. Remove
and drain. Pat dry with a dry towel.
3. 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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