Ingredients
-
4 garlic cloves
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1 green onions
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1 coriander
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1 tomatoes
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2 water chestnuts
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1 winter bamboo shoots
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4 shiitake mushroom
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1 carrots
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1 wax gourd
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500g pernil
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1 duck eggs
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1 teaspoon white sesame
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3 bean curd sheet
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Seasoning
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3 tablespoons white sugar
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2 tablespoons rice wine
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1 teaspoon salt
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1 tablespoon starch
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1 bowl lard
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1 bowl bone soup
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2 tablespoons vinegar
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1 tablespoon water starch
Directions
Tips
- Use dried bean curd sheet for this dish. You can purchase it from any Asian market.
- Do not fry pork strips overtime and use low heat to fry. Otherwise, the pork strips may be burnt.
Steps
|
1
Done
5 minutes
|
Peel garlic and mince into a paste. Cut green onions into strips. Wash and cut coriander into small pieces. |
|
2
Done
5 minutes
|
Cut tomatoes into lar pieces. Peel water chestnut and cut into small pieces. |
|
3
Done
5 minutes
|
Cut winter bamboo shoot, shiitake mushroom, carrot, and wax gourd into 3cm long strips. |
|
4
Done
5 minutes
|
Wash and clean pernil. Cut into 3cm long strips. Beat duck egg into a bowl. |
|
5
Done
5 minutes
|
Add white sesame into the pot and fry until cooked. Set aside. |
|
6
Done
5 minutes
|
Add minced garlic and all ingredients in Step2 and Step3 into a bowl. Add duck egg liquid, sugar, rice wine, salt, and starch. Mix well to make a stuffing. |
|
7
Done
5 minutes
|
Use some stuffing to roll into strips. Make 10 stuffing strips. |
|
8
Done
5 minutes
|
Use bean curd sheet to wrap the stuffing and make it into strips. Cut into 4 small strips. Use this method to make 40 small strips. |
|
9
Done
10 minutes
|
Add a bowl of lard into a pot, preheat the lard. Fry pork strips over small heat for 6 minutes. Remove from heat and drain oil. |
|
10
Done
5 minutes
|
Use remaining oil to fry the green onion, tomatoes, and water chestnut for 2 minutes. |
|
11
Done
5 minutes
|
Add bone soup, vinegar, and sugar. Bring to a boil. Add water cornstarch. Continue to cook until soup thick and sticky. |
|
12
Done
5 minutes
|
Add fry pork strips into the pot. Mix well. Turn off heat and remove the pork strips to a plate. Top with coriander. Serve. |
