- Pork lean meat - 200 g
- Pork fat meat - 50 g
- Chicken stock - 2 tbsp
- Shiitake mushroom - 4
- Dried shrimps - 1/4 cup
- White spring onion - 4 pcs
- Oil - 1 tbsp
- Chicken stock - 1 cup
- Corn starch - 1/4 cup
- Sea cucumber - 1
- Baby pak choy - 450 g
- Salt - 1 tsp
- Corn starch - 1 tsp full + water 1/4 cup
- Dark soy sauce - 1 tsp
- Sesame oil - 1 tsp
To braise the sea cucumber:
- Oil - 2 tsp
- Chinese yellow wine - 2 tsp
- Ginger - 4 slices
- Garlic - 1 clove
- Chicken stock - 1/2 cup
- Salt - dashes
Seasoning:
- Soy sauce - 1 tbsp
- Salt - 1/4 tsp full
- Egg - 1
- Ginger juice - 2 tsp
- Chinese yellow wine - 1 tsp
- Sesame oil - 1 tsp
- Sugar - 1/2 tsp
- Corn starch - 2 tsp
Procedures:
1. Soak the shiitake mushroom and dried shrimps in small bowls with water just covering till softened.
2. Cut the mushroom and dried shrimps to small pieces about 0.3cm, keep the soaking water.
3. Cut the pork lean and fat meat into small pieces about the size of green beans.
4. Remove the old leaves of the baby pak choy, wash thoroughly and then blanch for a short while.
5. Put the lean meat in a large bowl, then add soy sauce and salt, stirring until sticky.
6. Add the chicken stock and stir until the stock is fully absorbed, then add the egg.
7. Stir in one direction until mixed well, then add ginger juice, Chinese yellow wine, sesame oil, sugar and white pepper powder. Finally add the corn starch.
8. Add the chopped shiitake and dried shrimp, then add the fat meat and mix well.
9. Add the white spring onion, knead and hit it several times to sticky. Cover with plastic wrap and put in fridge.
10. Defrost the sea cucumber and remove the inside.
11. Blanch with spring onion and ginger.
12. Saute the ginger with oil, then add garlic, Chinese yellow wine and chicken stock. Braise the sea cucumber until the sauce is all evaporated.
13. Divide the pork into four portions, then roll it into a ball and coat with some corn starch. Then throw between hands to form a disk and place on a plate coated with corn starch.
14. Heat a pan and add 1 tbsp of oil, pan-fry the meat disk until golden brown then flip over and pan-fry.
15.Coat the inside of the sea cucumber with corn starch, then put one on top of each meat disk.
16. Place the meat disk in a bowl and add chicken stock, soaking water for shiitake and dried shrimps, and then simmer for one hour.
17. Remove the meat disk and put the baby pak choy in the sauce, then put the meat disk back on top. Simmer for another 15 minutes.
18. Place the baby pak choy on the serving plate, and the meat disk in the middle.
19. Reheat the sauce and then add the corn starch mixed with water and dark soy sauce, stirring in until thickened, then add sesame oil and pour on top of the meat disk before serving.
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