Side Pannel
Steamed Pork with Fermented Bean Curb Guangdong Style
Steamed Pork with Fermented Bean Curb Guangdong Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese
Ingredients List
- 1 1/4 lb Pork lean and fat with skin
- 1 tb Fresh ginger; chopped
- 1 1/2 ts Soy sauce
- 1 1/2 tb Garlic; chopped
- 4 c Vegetable oil for deep
- -frying
- 3 c Chicken broth
- 2 ts Rice wine
- 14 oz Potatoes; peeled & thinly
- -sliced
- 1 ts Salt; or to taste
- 1 tb Sugar
- 3 Cakes fermented bean curd
- 1 tb Cornstarch(cornflour)
- -dissolved in
- 1 tb Water
- 1 1/2 tb Scallions; chopped
Directions
1. Wash the pork and boil in water until thoroughly cooked. While the pork
cooks, deep-fry the potato slices until cooked, drain, and set aside. Drain
the pork and coat the skin with soy sauce.
2. Deep-fry the pork in hot oil, 350¡Ã£F(180¡Ã¦)until the skin browns. Drain
and soak in cool water until the skin becomes soft. Then cut into 1/8 inch
(4mm) slices, leaving some skin on each slice.
3. Crush the fermented bean curd into a paste and set aside.
4. heat 2 tbsp of oil in a wok to very hot. Add the scallion, ginger, and
garic, and stir-fry. Add the chicken broth, rice wine, salt, soy sauce, and
sugar, and stir to blend. Bring to a boil, lower the heat, and simmer
slowly until the pork is tender.
5. Remove the porkslices and stack in large, heat-proof bowl with the skin
side down. Pour sauce from wok over meat and set the bowl in a steamer.
Steam over high heat for 5 minutes.
6. Pour sauce back into wok, place pork in a serving dish, skin side up.
Arrange potatoes around meat.
7. Heat the sauce, stir the cornflour-water mixture to blend it, and add to
the sauce. Cook, stirring, until thickened. Pour over the pork and serve.
cooks, deep-fry the potato slices until cooked, drain, and set aside. Drain
the pork and coat the skin with soy sauce.
2. Deep-fry the pork in hot oil, 350¡Ã£F(180¡Ã¦)until the skin browns. Drain
and soak in cool water until the skin becomes soft. Then cut into 1/8 inch
(4mm) slices, leaving some skin on each slice.
3. Crush the fermented bean curd into a paste and set aside.
4. heat 2 tbsp of oil in a wok to very hot. Add the scallion, ginger, and
garic, and stir-fry. Add the chicken broth, rice wine, salt, soy sauce, and
sugar, and stir to blend. Bring to a boil, lower the heat, and simmer
slowly until the pork is tender.
5. Remove the porkslices and stack in large, heat-proof bowl with the skin
side down. Pour sauce from wok over meat and set the bowl in a steamer.
Steam over high heat for 5 minutes.
6. Pour sauce back into wok, place pork in a serving dish, skin side up.
Arrange potatoes around meat.
7. Heat the sauce, stir the cornflour-water mixture to blend it, and add to
the sauce. Cook, stirring, until thickened. Pour over the pork and serve.
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