Yield: 4 Servings
|1 \N||Pork Foot|
|1 tablespoon||Cornstarch Paste|
|1 tablespoon||Spring Onion, minced|
|\N \N||Soy Sauce|
|6 cups||Oil (for frying)|
|2 cups||Soup Stock|
|2 teaspoons||Dried Pickled Cabbage|
|2 teaspoons||Sesame Oil|
|10 \N||Carrot Balls|
|10 \N||Turnip Balls|
|5 \N||Ginger Slice|
|1 teaspoon||Sugar Colour|
|1 teaspoon||Pepper, ground|
|1 tablespoon||Soy Sauce|
Scrape hair off the pork foot. rinse. Chop into sections. Remove bones. Cook in boiling water briefly. Add some soy sauce to the pork foot. Heat oil for frying. Fry the pork foot till golden brown.
Remove and drain. Save some oil in the wok. Add seasonings. Stir quickly. Add stock and pork foot. Simmer over a low flame for 1 hour.
Remove. Steam for 10 minutes. Save the juice oozing out from the pork foot. Put the pork foot, upside down, on the plate. Stir-fry the dried pickled cabbage with sesame oil. Add the juice above, cornstarch paste, and spring onion. Mix well. Pour it over the pork foot. Fry the carrot and turnip balls for 3 minutes. Garnish the dish with them and add some spinach. Serve.
Note: Sugar colour is made by frying granulated sugar and rock sugar with oil over a very small flame. It looks like soy sauce and helps deepen the colour of the dish.
Tung-Po is also known as Su Shih and is one of the Eight Great Scholars.
From The Chinese Regional Cuisine Series, Szechwan Cooking.
Posted by James Lor.