How To make Spicy Pork Strips with Black Fungus
3/4 lb Boned pork shoulder
1/2 tb Dark soy sauce
1/4 c Cloud ear black fungus
3/4 c Winter bamboo shoots
1/2 c Water chestnuts
6 Thin slices of ginger root
1 tb Szechuan hot sauce (halve
-for non-chili lovers) 1/3 c Stock
2 Green onions
2 tb Peanut oil
Preparation: Wash and soak cloud ears in warm water for 45 minutes. Slice pork into 2" strips with the grain; marinate in dark soy sauce while finishing preparations. Slice bamboo shoots into 2" strips, and water chestnuts into thin rounds. Mix Szechuan hot sauce with stock. Thinly slice green onions on bias. Drain, wash & thinly slice cloud ears. Stir-frying: Heat wok to hot; add oil. When oil begins to smoke, add pork & stir-fry for about 1 minute or until it looks slightly shriveled. Toss in bamboo shoots, water chestnuts, cloud ears & ginger, stir-fry with pork for 1 more minute. Pour in liquid ingredients quickly around side of wok. Keep
stirring until sauce reduces to almost nothing. Add green onions at last minute. Serve.
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Ingredients:
600 grams pork ribs
1 garlic chop
1 small onion chop
half thump ginzer strips
30 nos. small black fungus
Seasoning:
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Super Easy & Tender Braised Pork w/ Mushrooms 香菇焖猪蹄 Chinese Pressure Cooker Pig Trotter Recipe
This Braised Pig Trotter with Mushrooms dish is perfect for your Chinese New Year reunion dinner. With this recipe, there are very few steps to do. You can set it to cook in a pressure cooker and literally forget about it while you prepare other dishes for your dinner.
See the ingredient list below for your easy reference.
Looking for more CNY recipes? See our playlist to get more Chinese New Year recipe ideas:
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Braised Pig Trotter with Mushrooms 香菇焖猪蹄
Ingredients:
Serves 4 - 6 pax
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Blanch the following:
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800g pig trotter
A few slices of young ginger
2 tablespoons Chinese cooking wine (Shaoxing Huatiao wine)
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Other ingredients
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Some cooking oil
1 tablespoon white sugar
1 cup (250ml or 8.45fl oz) water
12 Chinese mushrooms (rehydrated)
2 bulbs garlic
2 bay leaves
1 cinnamon stick
1 star anise
1 teaspoon white peppercorns
1/2 teaspoonSzechuan peppercorns
10g rock sugar (or brown sugar / white sugar)
1 tablespoon salt
2 stalks of spring onion (tied into a knot)
1/4 cup (60ml or 2.03fl oz) light soy sauce
2 cups (500ml or 16.9fl oz) Chinese white rice wine (白米酒)
1/2 cup (125ml or 4.23fl oz) premium dark soy sauce (add more if needed)
Just enough water to cover the pork
Some cornstarch solution
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Chinese cooking wine
Chinese mushrooms
Bay leaves
Cinnamon stick
Star anise
White peppercorn
Szechuan peppercorn
Rock sugar
Light soy sauce
Chinese white rice wine
Premium dark soy sauce
Cornstarch
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching)
Multi-cooker
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
Get Sennheiser wireless microphone in Singapore:
Get Sennheiser wireless microphone from Amazon:
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If you like this recipe, you might like these too:
Super Easy Taiwanese Braised Pork Rice Recipe 台湾卤肉饭 Chinese Pork Recipe
Simplified Recipe • Super Crispy Pork Belly 脆皮烧肉 Airfryer/ Oven • Chinese Roasted Pork
Super Easy Chinese Braised Pork Belly Buns 扣肉包 Kong Bak Bao Recipe | Chinese Pork Recipe
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Hong Kong Recipe : Stir-fried Cucumber with Black Fungi and Pork
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BLACK FUNGUS STIR FRY (炒黑木耳)
Black fungus is super nutritious. This is how we stir fry black fungus with minced pork at home and everyone loves it.
Marinate half a bow of minced pork with one tablespoon each of shaoxing wine and soy sauce.Add one tablespoon of corn starch.
This 2 cloves of minced garlic and 3 slices of ginger cut into big shreds.
This is one handful of black fungus and 3 dried chilli which has been soaked in hot water for half an hour.
Soak the black fungus for one hour. After one hour, it should be fully expanded and soft like this. Remove any tough woody stems and tear them into smaller pieces. Make sure we wash the black fungus well to get rid of the sand.
Add some salt and oil in a pot of boiling water.
Add the black fungus and let it cook for 2 minutes. If you like a softer texture, you may cook a little longer.
We start by frying the dried chilli and ginger.
When the ginger is brown on the edges, add the garlic.
When the garlic is fragrant, add the minced pork.
Fry for about 2 minutes until the pork is no longer pink.
Black fungus must be cooked and should not be eaten raw. Boiling them before frying will ensure that they are thoroughly cooked. We can also adjust the boiling time to get the texture you like. How long to boil will depend on the type of black fungus you are using as well as the size you cut them. Grandma used to advise that we should cook them well until they are somewhat soft so that they can be easily digested.
When the pork is no longer pink after about 2 minutes, add the black fungus
Add half a bowl of water and continue to cook for 3 minutes.
After 3 minutes, add some black soy sauce for color.
Add some salt and sugar to taste. We are adding one teaspoon of sugar.
Add some corn starch solution to thicken the sauce.
Finally, add one teaspoon of sesame oil and this is ready.
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