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300g cleaned pig's mesentery
100g yam
2 red chilies (cut into triangles)
5 stalks pepper mint leaves
450ml chicken broth
Seasoning:
1 tablespoon salted bean paste
1 teaspoon sugar
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
a drop of dark soy sauce
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Method:
Peel the yam and cut into small strips,
deep-fry in hot oil for a while until crispy and golden in color.
Dish up, drained and keep aside. Rinse the pig's mesentery and
cut into strips. Blanch into boiling water for a while.
Remove, leave aside. Heat up 2 tablespoons oil to sauté chilies
until fragrant. Pour in chicken broth, bring to a boil.
Place in pig's mesentery, yam and seasoning, stir well. Simmer
over a medium heat for 3 minutes. Lastly, blend in pepper mint
leaves, stirring constantly until well-combined. Thicken with a
little cornstarch solution. Dish up and serve hot.
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