| Ingredients: 1/2 lb. (200 g) pork, lean and fat, cut in a square with skin attached
1/2 tsp. (3 g) red fermented rice
1 oz (25 g) red fermented bean curd
1 oz (25 g) rock sugar, crushed
3/4 tsp. salt
1 tsp. scallion sections
1/2 tsp. fresh ginger, chopped
2 tsp. rice wine
Directions:1. Place the pork in boiling water to cover. Drain and wash in hot water. Cut into 1-inch (4cm ) 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.
|
