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1 piece stewed pork (approximately 300g)
(pls. refer More Taiwanese
Recipes below)
½ stalk napa cabbage stem
2 stalks scallion, sectioned
2 slices ginger
Seasonings:
2 tablespoons Shao Xing wine
½ cup soy sauce
2 tablespoons rock sugar
½ cup water
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Method:
Cook pork in pan with scallions, ginger
as well as all the seasonings until boiling. Reduce heat to low
and cook until flavor is well absorbed and the liquid is mostly
absorbed, thicken the remaining liquid with cornstarch. Rinse
napa cabbage stem well, blanch until slightly softened, remove and
cook in stewing broth until done. Remove and line at the bottom
of a serving plate and top with the pork. Serve. Shao Xing
wine has a distinctive aroma, lingering on even after the alcohol
evaporates. It makes the meat particularly tender and
delectable. Any greens can be cooked to line at the bottom of
the plate, if the napa cabbage stem is not available, just cook napa
cabbage instead.
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