Creative Cooking of Pigs, Cattle, Sheep and By-products - Showcasing Culinary Skills

Author: Zhang Jianzhuang
Publisher:
Publishing Date: 2006-09-01
Features: Ivory Pork Tenderloin
Main Ingredient: Pork tenderloin 150g.
Seasonings: Bamboo shoots 150g, cooking oil 400g, egg white 1.
Seasonings: Scallions, ginger, salt, MSG, cooking wine, sesame oil, cornstarch, chicken broth (as needed).
Instructions:
1. Cut the pork tenderloin into 5cm x 3cm x 0.3cm slices, season with salt and MSG, and marinate with egg white and cornstarch.
2. Remove the outer skin of the bamboo shoots, trim the ends, and cut into 5cm x 3cm strips. Blanch them in boiling water, then drain and season with salt and MSG.
3. Lay the marinated meat slices flat, place the bamboo shoot strips in the center, roll them into a log, and arrange them in a dish greased with sesame oil.
4. In a bowl, mix scallions, ginger, chicken broth, cornstarch, salt, MSG, and cooking wine to create a sauce.
5. Heat the wok, swirl in oil, then add more oil and heat it to around 120°C. Add the pork rolls and stir-fry until they turn a light white. Remove and set aside. In the same wok, heat a little oil, add the pork rolls, and pour in the sauce. Toss well and serve.
Features:
The meat rolls are tender and flavorful.
Tips for Operation:
The pork tenderloin should be cut evenly in thickness and size; control the oil temperature properly, and avoid overcooking; ensure precise seasoning, and the sauce should be thick.
Note:
Bamboo shoots contain high levels of oxalic acid and tannic acid, which can hinder the body's absorption of calcium, phosphorus, and iron. To remove these, blanch the bamboo shoots in water during cooking. This dish is rich in protein, carbohydrates, calcium, phosphorus, iron, and dietary fiber, offering benefits such as nourishing yin, moisturizing dryness, clearing heat, resolving phlegm, and promoting bowel movement.
Soy sauce Pork
Main Ingredient: Pork belly 750g.
Seasonings: Scallions, ginger, soy sauce, Sichuan pepper, rock sugar, soy sauce, chicken broth, vegetable oil (as needed).
Instructions:
1. Wash the pork belly, cut it into 5cm x 4cm x 1cm slices, and wrap the Sichuan pepper in a cloth.
2. Heat the wok over medium heat, add oil, and melt the rock sugar until it turns deep red. Add the pork slices and stir-fry until they are colored. Add chicken broth (about 1000g), the spice packet, scallions, ginger (crushed), soy sauce, rock sugar, and salt. Bring to a boil, skim off the foam, reduce heat, and simmer until tender. Remove the spice packet and scallions/ginger, thicken the sauce, and serve.
Features:
Glossy red color, sweet and savory flavor, tender and not greasy.
Tips for Operation:
Wrap the spices in cloth to prevent them from scattering; control the heat properly—boil over high heat and simmer over low heat.
Note:
This dish is rich in protein and fat, as well as calcium, phosphorus, iron, and various vitamins, offering benefits such as nourishing yin, moisturizing dryness, and preventing summer heat. It is especially suitable for those with heat-related injuries, dry cough, constipation, heat intolerance, and poor appetite. The same method can be used to make soy sauce fish, soy sauce duck, soy sauce ribs, and other soy sauce dishes, making them excellent summer accompaniments for wine.