Steamed Pork with Fermented Bean Curb Guangdong Style

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Steamed Pork with Fermented Bean Curb Guangdong Style Ingredients

1 1/4 lb Pork lean and fat with skin	14 oz Potatoes; peeled & thinly
1 tb Fresh ginger; chopped	1 ts Salt; or to taste
1 1/2 ts Soy sauce	1 tb Sugar
1 1/2 tb Garlic; chopped	3 Cakes fermented bean curd
4 c Vegetable oil for deep	1 tb Cornstarch(cornflour)
3 c Chicken broth	1 tb Water
2 ts Rice wine	1 1/2 tb Scallions; chopped

Instructions for Steamed Pork with Fermented Bean Curb Guangdong Style

1. Wash the pork and boil in water until thoroughly cooked. While the pork cooks, deep-fry the potato slices until cooked, drain, and set aside. Drain the pork and coat the skin with soy sauce. 2. Deep-fry the pork in hot oil, 350??F(180??)until the skin browns. Drain and soak in cool water until the skin becomes soft. Then cut into 1/8 inch (4mm) slices, leaving some skin on each slice. 3. Crush the fermented bean curd into a paste and set aside. 4. heat 2 tbsp of oil in a wok to very hot. Add the scallion, ginger, and garic, and stir-fry. Add the chicken broth, rice wine, salt, soy sauce, and sugar, and stir to blend. Bring to a boil, lower the heat, and simmer slowly until the pork is tender. 5. Remove the porkslices and stack in large, heat-proof bowl with the skin side down. Pour sauce from wok over meat and set the bowl in a steamer. Steam over high heat for 5 minutes. 6. Pour sauce back into wok, place pork in a serving dish, skin side up. Arrange potatoes around meat. 7. Heat the sauce, stir the cornflour-water mixture to blend it, and add to the sauce. Cook, stirring, until thickened. Pour over the pork and serve. busted by sooz Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland on Nov 08, 1997

Main Ingredient: PorkCuisine: Chinese

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