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Chinese Sour and Sweet Pernil Strips

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Ingredients

Adjust Servings:
4 garlic cloves
1 green onions
1 coriander
1 tomatoes
2 water chestnuts
1 winter bamboo shoots
4 shiitake mushroom
1 carrots
1 wax gourd
500g pernil
1 duck eggs
1 teaspoon white sesame
3 bean curd sheet
Seasoning
3 tablespoons white sugar
2 tablespoons rice wine
1 teaspoon salt
1 tablespoon starch
1 bowl lard
1 bowl bone soup
2 tablespoons vinegar
1 tablespoon water starch

Nutritional information

1730
Calories
60g
Protein
205g
Fat
368g
Carbs

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Chinese Sour and Sweet Pernil Strips

Features:
  • Boiling
  • Simmering
Cuisine:

For special pernil strips, we use a variety of ingredients and seasonings to add a strong flavor to the dishes. After stewing the pernil strips, the pernil is full of meat and vegetable aroma. The taste is deep with a long-lasting after taste.

  • 65 minutes
  • Serves 2
  • Easy

Ingredients

  • Seasoning

Directions

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.

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Kinsley

I have covered home product technology for more than 3 years. I have a dangerous obsession with reviewing new gadgets and food!

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