Ingredients A |
|
|
2 |
lbs. |
Pork Shoulder Roast (cut into 1-2 inch cubes) |
1 |
Cup |
Deep Fried Tofu Puff |
1 |
Cup |
Bean Curd (cut into 1 inch segments) |
½ |
Can |
Water Chestnut (whole) |
4 |
|
Shitake Mushroom (cut in quarters)
|
2
|
Sprigs |
Green Onion (cut in half) |
4 |
Slices |
Ginger |
3 |
Cloves |
Garlic |
|
|
|
Ingredients B |
|
2 |
Tbs. |
Oil |
2 |
Tbs. |
Red Wine |
2 |
|
Anise Star
|
⅓ |
Cup |
Soy Sauce |
¼ |
Cup |
Water |
1 |
tsp. |
5-Spice Powder |
¼ |
tsp. |
Cinnamon, Pepper |
5-6 |
|
Sugar Cubes |
|
|
|
Ingredients C |
|
2 |
tsp. |
Corn Starch |
2 |
tsp. |
Water |
- Soak dehydrated bean curd over night. Unused hydrated bean curd can be stored in freezer for future use.
- Pour oil in the pot, and add in green onion, ginger, garlic, pork and wine. Stir fry for a few minutes until pork is browned, add remaining ingredients in B. Bring to boil, then reduce to low heat. Cover and simmer for 25 minutes.
- Add in remaining Ingredients A and gently stir, bring to boil, then reduce to low heat again, and cover and simmer for another 10 minutes.
- Mix well Ingredients C, gently stir in the mixture into the pot, and thicken the sauce.
- Remove pot from heat, and serve over rice.
Note: The amount of bean curd, tofu puff, and water chestnut can be flexible upon preference.