Ingredients (for 4):
- Fish maw - 400 g
- Beansprouts - 200 g
- Yellow chives - 120 g
- Flowering chives - 120 g
- Pork shoulder meat - 200 g
- Garlic - 1 tbsp
- Carrot - 1/3
- Red chili - 1
- Shaoxing wine - 2 tbsp
- Oyster sauce - 1 tsp
Procedures:
1. Cut a few slices of ginger and then put in a pot of water. Heat until boiling.
2. Put in the dried fish maw. Cover with lid and turn off the heat to let it simmer for 20 minutes.
3. Remove the fish maw and soak in cold water for 12 hours.
4. Change the water once, and continue to soak for 3 hours to fully re-hydrate.
5. Shred the fish maw.
6. Soak the shredded fish maw in lightly salted water.
7. Cut the yellow chives and flowering chives into sections.
8. Peel the carrot and cut into shreds.
9. Remove the roots of the beansprouts.
10. Remove the seeds of the red chili and cut into shreds. Cut the garlic into small pieces.
11. Cut the pork shoulder meat into shreds. Marinate with 1/2 tsp sugar, 1 tsp potato starch, 2 tsp soy sauce and 1 tsp of oil.
12. Heat the wok with oil, and add in a bit of the garlic pieces.
13. Add in the beansprouts and turn up the heat to quickly stir fry. Sprinkle with Shaoxing wine.
14. Add the yellow chives and flowering chives to continue stir-frying.
15. Add the carrot and a pinch of salt and sugar. Remove and drain off any liquid.
16. Heat the wok again and add some oil. Then stir-fry the pork over high heat.
17. Add the fish maw and remaining garlic pieces in and continue to stir-fry until the pork is fully cooked. Sprinkle with some Shaoxing wine and season with a pinch of salt.
18. Add back the beansprouts and other vegetables. Add oyster sauce and then toss well.
19. Serve.
沒有留言:
張貼留言