Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | Piece tangerine peel |
2 pounds | Pork |
2 \N | Scallion stalks |
2 \N | Or |
3 slices | Fresh ginger root |
2½ tablespoon | Oil |
1 cup | Sherry |
½ cup | Soy sauce |
½ teaspoon | Anise powder |
½ \N | Stick cinnamon (up to) |
5 \N | Cloves |
1 teaspoon | Salt |
1 cup | Water |
1. Soak tangerine peel.
2. Cut pork in 1-inch cubes. Slice scallion and ginger root.
3. Heat oil to smoking in a heavy pan and brown pork quickly on all sides.
4. Add sherry, soy sauce, anise powder, cinnamon, cloves, salt and water. Bring to a boil.
5. Add tangerine peel, sliced scallion and ginger root. Then simmer, covered, until tender (about 1-½ hours), turning meat occasionally.
NOTE: If water evaporates, add a small quantity of boiling water to prevent burning.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .