Ingredients Jump to Instructions ↓

  1. 3 pounds Pork (up to)

  2. 2 cups Water

  3. 4 slices Fresh ginger root

  4. cup Soy sauce

  5. 2 tablespoons Sherry

  6. 1 teaspoon Salt

  7. 2 teaspoons Sugar

  8. Additional ingredients are in instructions; if desired

  9. 2 garlic cloves, crushed

  10. 2 cloves star anise

  11. 1 cup onion, sliced

Instructions Jump to Ingredients ↑

  1. Cut pork in 1-1/2inch cubes. Place with water in a heavy saucepan and bring quickly to a boil.

  2. Meanwhile, slice and crush ginger root. Then add to pan along with soy sauce, sherry and salt. Simmer, covered, 1 hour.

  3. Add sugar. Turn meat over and simmer, covered, 30 minutes more.

  4. VARIATIONS: For the white sugar, substitute brown sugar.

  5. In step 2 add any of the following: 2 scallion stalks, cut in 1-inch sections ¼ pound dried Chinese cabbage (soaked); omit the salt ¼ pound salted haddock or other dried fish (soaked), cut in 1-inch squares; omit the salt In step 3, add ½ cup lily buds (soaked) and 2 tablespoons cloud ear mushrooms (soaked).

  6. During the last hour of cooking, add any of the following: 1 bunch carrots, peeled and sliced rolling-cut style 2 Pounds Chinese white turnips, peeled, cut in 1-½ inch cubes 6 celery stalks, cut in 1-½ inch sections 6 or more eggs, hardboiled and shelled 2 cups fresh squid, cut in 1-inch sections ½ pound peastarch noodles, boiled 20 minutes, then drained, and added with 1-½ cups boiling water During the last 20 minutes, add 2 or 3 bean curd cakes, cut in quarters or cubed, and/or 2 cups bamboo shoots, cut in large chunks.

  7. During the last 3 minutes, add 1 can abalone, cut in ¼-inch slices.

  8. Also substitute 1 cup abalone liquid for the water in step 1.

  9. From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .


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