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Method:
Dice red cooked pork. Soak
shiitake mushrooms in water until soft, then dice. Heat 2
tablespoons cooking oil to stir-fry diced mushrooms until flavor is
released, then add diced pork and all the seasonings. Bring to a
boil. Add shallots and reduce heat to low. Cook for 20
minutes until the flavor is evenly absorbed, remove from heat and
serve. Red cooked pork tastes better with the skin on, and the
stewed liquid will be shinier. In this recipe, it is better
retain the skin of the red cooked pork to increase the stickiness of
the liquid. Ready-made shredded shallots are more convenient,
however, note that the freshness of the shallots is very important, as
old shredded shallots have an unpleasant oily odor.
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