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| Steamed Pork With Fermented Bean Curd, Suzhou Style Recipe |
Category: Ethnic / Chinese
Rating:
N/A
Servings: 1
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Ingredients
1/2 lb pork lean and fat; cut in a square with skin
1/2 teaspoon red fermented rice
1 oz red fermented bean curd
1 oz rock sugar; crushed
3/4 teaspoon salt
1 teaspoon scallion sections
1/2 teaspoon fresh ginger; chopped
2 teaspoon rice wine
Cooking Directions:
1. Place the pork in boiling water o cover. Drain and wash in hot water. Cut into 1-inch squares.
2. Soak the red fermented rice in a little warm water, crush it, and mix with the fermented bean curd, rock sugar and 1/2 tsp salt into a paste. Coat the pork slices with the paste.
3. Stack the pork slices, skin side down, in a large bowl and pour the rest of the paste over them. Add the scallion, ginger, and rice wine. Cover the bowl tightly with a dish. Place the bowl in a steamer and steam over boiling water for 3 hours over a high fire, adding water when necessary, until the meat becomes very tender. Remove the bowl from the steamer. Discard the scallions and ginger. Cover the bowl with a serving dish and invert both so the pork slide into the dish with the skin side up. Serve.
busted by sooz Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland on Nov 08, 1997
chinese,pork&ham
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