Ingredients
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2 fried pancake
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250g pork
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soup stock
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scallions
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ginger slices
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amomum tsao-ko
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clove
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Sichuan pepper
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aniseed
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tangerine peel
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fennel
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angelica root
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cinnamon
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cooking wine
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light soy sauce
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dark soy sauce
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rock sugar
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salt
Directions
Kitchen Tips
1. For this recipe, the pork should have thin skin and contain both fat and lean meat, such as pork belly.
2. Make a big cut on the fried pancake, so that it can be easily stuffed with more meat and juice.
Steps
|
1
Done
5 minutes
|
Wash the pork, cut into large cubes. Put the meat in the pot, the meat with skin side up. Add scallion strips, ginger slices, cooking wine, light soy sauce, dark soy sauce, rock sugar, salt for seasoning. |
|
2
Done
45 minutes
|
Add Amomum Tsao-ko, cloves, Sichuan pepper, aniseed, tangerine peel, fennel, Angelica root, cinnamon into a spice bag. Then add the spice bag into the pot. Add soup stock and stew for 45 minutes. |
|
3
Done
5 minutes
|
Remove the pork from the hot water and mince into pieces. Sprinkle a little gravy while cutting the pork. |
|
4
Done
5 minutes
|
Use a knife to make a cut on the fried pancake. Stuff with minced pork and sprinkle a teaspoon chili oil and 1/2 tablespoon gravy. Top with coriander and serve. |
