Try this Steamed Pork with Fermented Bean Curb Guangdong Style recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (1707g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 202 | ||
Calories from Fat: 12 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2914mg | 100 % | |
Potassium 287.8mg | 8 % | |
Total Carbohydrate 42.9g | 13 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 41.3g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
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