@@titosarmiento8333 looks like you are trying to learn from this video, here comes my translation and recipe based on 3 different videos on same dish with portions I measure from my eyes (also converted to make the ratio that makes more sense) material: pork with fat 1KG (Chinese) chopped shallot 75g chopped garlic 10g crystal sugar 15g white pepper Chinese Five Spices powder 5g bay leaves 2 pcs tangerine peel 3g Star Anise 1 pc cinnamon roll 1 pc angelica dahurica (sliced) 3 pcs Taiwanese Rice Wine/Sake 20ml Shoyu 75g dry mushroom 3 pcs the water that you put dry mushrooms in steps: pen-fry only the fat side of the pork till it get burnt, wash it with cold water, scratch off the burnt then cut it as sticks heat up the wok with little oil, pen-fry the pork sticks till the fat oil comes out of the meat (basically the pork will become white), separate the oil and meat use that oil to fry (Chinese) chopped shallot, separate the shallot and oil for further usage mix the meat with chopped garlic, pen-fry them till garlic smells good, and remove the whole wok from stove use another wok to heat it up with a bit of oil, put in crystal sugar and stir till it becomes red (don’t do it over or it becomes bitter) put that crystal sugar red liquid into the wok with meat & garlic, stir while it’s on stove, till the color is even add shoyu and stir, then the white pepper powder, sake, and everything else. you could add 300ml soup stock or water, and optional add-on could be 200ml of the mixture of boiled pork skin with water (made from juice maker) boil the whole thing and turn to low heat for 30 minutes, then remove the white things from the top and leave it for another 20 minutes and it’s ready some may say it tastes the best if it’s heated up from being left off the heat for overnight, feel free to try
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