Ingredients
- 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
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. |
