Country Home-style Cuisine - Culture and Life Section

Author: Guan Liang / Country: Mainland China
Publisher:
Publish Date: 2006-06-01
Features:
Shuihuirou (Water Margin Pork)
Ingredients: 200g pork tenderloin, 1 egg, cooking oil, soy sauce, sugar, cornstarch, Sichuan peppercorns, dried red chilies, pepper, salt, MSG, green garlic, snow peas, as needed.
Instructions:
1. Wash the pork tenderloin; cut into thin slices; clean and cut green garlic into segments; wash snow peas and drain water; beat an egg and set aside the egg white.
2. blanch the pork slices in boiling water, remove and drain; mix with egg white and cornstarch.
3. Heat oil in a wok, add snow peas, salt, and MSG; stir-fry and set aside at the bottom of the plate.
4. Heat oil in the wok, add dried red chilies and Sichuan peppercorns; stir-fry for a moment, then remove and crush.
5. Heat oil in the wok, add pork slices, pepper, soy sauce, MSG, sugar, and salt; stir-fry until the pork is 80% cooked; pour the sauce over the snow peas, sprinkle with crushed dried red chilies and Sichuan peppercorns, and drizzle with hot oil.
Ehuangrou (Yellow-Green Pork)
Ingredients: 250g lean pork, 4 eggs, 100g water chestnuts, cooking oil, soy sauce, vinegar, sugar, pepper, bean starch, pickled chili peppers, salt, MSG, scallions, ginger, as needed.
Instructions:
1. Wash the lean pork, mince it; peel and mince water chestnuts; mix with salt, pepper, MSG, bean starch, scallions, and ginger to form a filling; beat an egg and set aside the egg white; beat the remaining egg and pan-fry into egg pancakes; cut pickled chili peppers into fine threads.
2. Lay the egg pancake flat, add the filling, roll into a rectangle, and cut into "buddha's hand" shapes.
3. Heat oil in the wok to 80% hot, add the "buddha's hand" rolls, fry until golden, remove, drain oil, and plate.
4. Heat oil in the wok, add pickled chili pepper threads, soy sauce, vinegar, and sugar; stir-fry until boiling to form a fish-flavored sauce; pour over the "buddha's hand" rolls.
Xiangsirou (Lovesickness Pork)
Ingredients: 350g pork belly with skin, 150g five-spice tofu, 50g water-moistened mushrooms, cooking oil, sesame oil, cooking wine, sugar, vinegar, ginger, cornstarch, honey, Zhejiang red vinegar, star anise, pickled chili peppers, salt, MSG, scallion sections, scallion threads, ginger slices, ginger minced, as needed.
Instructions:
1. Scrape off the hair and wash the pork belly; blanch in boiling water until 80% cooked, then remove and dry; mix Zhejiang red vinegar and honey, brush on the pork skin; wash and slice the mushrooms into diagonal slices; mince pickled chili peppers; slice the five-spice tofu into thin pieces.
2. Heat oil in the wok to 60% hot, fry the pork belly skin-side down, remove, soak in warm water for a moment, then blanch in boiling water for 5 minutes, remove, cool, and slice into thick pieces.
3. Place mushrooms at the bottom of a bowl; arrange two slices of pork belly and one slice of tofu, skin-side down, add ginger slices, scallion sections, star anise, salt, cooking wine, and water; steam over high heat for about 30 minutes, remove, discard ginger, scallions, and star anise, and reserve the original juice; invert onto a plate.
4. Heat oil in the wok, add ginger minced and pickled chili pepper mince, stir-fry, add the reserved juice, salt, sugar, vinegar, and MSG; bring to a boil, thicken with cornstarch, drizzle with sesame oil, and pour over the pork slices; sprinkle with scallion threads.
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