Steamed pork with fermented bean curd, suzhou style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Pork lean and fat; cut in a square with skin attached |
| ½ | teaspoon | Red fermented rice |
| 1 | ounce | Red fermented bean curd |
| 1 | ounce | Rock sugar; crushed |
| ¾ | teaspoon | Salt |
| 1 | teaspoon | Scallion sections |
| ½ | teaspoon | Fresh ginger; chopped |
| 2 | teaspoons | Rice wine |
Directions
1. Place the pork in boiling water o cover. Drain and wash in hot water.
Cut into 1-inch squares.
2. Soak the red fermented rice in a little warm water, crush it, and mix with the fermented bean curd, rock sugar and ½ 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.
busted by sooz
Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland <kirkland@...> on Nov 08, 1997