  |
        |
|
  |
 |
|
|
|
1. Stewed Pork Flavoured with Dried Squid
( )
50 g (2 oz) dried squid 1 teaspoon bicarbonate of soda 1 kg (2 lb) lean belly of pork, cut into 2.5 cm (1 inch) cubes 3 tablespoons dark soy sauce 3 tablespoons Chinese wine or dry sherry 1 tablespoon sugar pinch of freshly ground white pepper pinch of salt 100 ml (3 1/2 fl oz) cold water 2 slices root ginger, peeled 15 g (1/2 oz) dried wood ears, soaked for 20 minutes and drained Preparation time: 5 minutes plus soaking and marinating Cooking time: 2 1/2 hours 2. Place the belly pork in a bowl with the soy sauce, wine, sugar, white pepper and salt and marinate for 10 minutes. 3. Put the pork, squid and marinade into a pan and bring to the boil. Add the water and ginger root and simmer gently for about 1 hour, or until tender. Add the dried wood ears and another 2 tablespoons of water and bring back to the boil. Simmer for a further 30 minutes and serve hot.
2. Shanghai Vegetable Rice with Chinese Sausages
( )
225 g (8 oz) long-grain rice, washed under running water 350 ml (12 fl oz) water 225 g (8 oz) Chinese sausages, cut into 1 cm (1/2 inch) chunks 3 tablespoons lard or vegetable oil 2 teaspoons salt 3 slices root ginger, peeled 750 g (1 1/2 lb) spring greens, washed and cut into 2.5 cm (1 inch) pieces pinch of MSG Preparation time: 10 minutes Cooking time: 30 minutes
2. Heat the lard or oil in a wok. Add 1 teaspoon of slat to the wok and
the 3 slices of ginger, then put in the spring greens. Stir-fry until
the spring greens change colour and then remove from the wok and stir
into the rice. Add the remaining salt and the MSG to the rice and cover
to steam for another 20 minutes.
|
 < |