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Soft - Fried Shredded Pork And Eggs
(Mu - Hsu - Jou)
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| What You Need: |
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½ cup dried tiger lily buds (about 30 large buds)
¼ cup dried cloud ears
½ pound boneless pork shoulder
1 tablespoon Chinese rice wine, or pale dry sherry
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
4 tablespoons peanut oil, or flavorless vegetable oil
4 eggs, lightly beaten
1 teaspoon salt
4 whole scallions, shredded
1 teaspoon sesame-seed oil
Mandarin pancakes
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| How To Cook: |
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PREPARE AHEAD:
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1. In a small bowl, cover the tiger lily buds with 1 cup of warm water and let them soak for 30 minutes. Discard the water. Snap off and discard the hard ends of the buds, wash the buds in a colander under cold running water, drain, and cut each bud in half.
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2. In another small bowl, cover the cloud ears with 1 cup of warm water and let them soak for 30 minutes. Discard the water. Wash the ears under cold running water, then break them into small pieces.
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3. Place the pork on a chopping board and, holding the meat firmly, cut it horizontally into paper-thin slices with a cleaver or sharp knife.
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4. Then cut the slices into shreds 1½ to 2 inches long and 1/8 inch wide. Combine the wine, soy sauce, cornstarch and sugar in a bowl, add the pork shreds, and mix well.
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5. Have the above ingredients, and the oil, lightly beaten eggs, salt and scallions within easy reach. Reheat the mandarin pancakes and keep them warm.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in 2 tablespoons of oil, swirl it about in the pan and immediately reduce the heat to moderate. Pour in the beaten eggs.
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2. They will form a film on the bottom of the pan almost at once. Immediately push it to the back of the pan with a fork so that the still-liquid eggs on top can spread into the bottom of the pan to cook.
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3. As soon as the eggs are set and dry, but before they begin to brown, transfer them to a small bowl and break them up with a fork.
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4. Pour 2 more tablespoons of oil into the pan, swirl it about and heat it for 30 seconds. Add the shredded pork mixture and stir-fry for 5 to 6 minutes until the meat loses its pink color.
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5. Add the tiger lily buds and cloud ears, and stir-fry for 1 minute, then add the scallions and salt, mix well, and stir in the scrambled eggs. Stir and cook for 1 minute longer, add the sesame-seed oil and serve at once in a deep platter, accompanied by the warm mandarin pancakes.
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6. Traditionally, each guest spreads a pancake flat on his plate and places about 2 tablespoons of the pork mixture along the center of the pancake.
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7. The pancake is folded in half over the pork and tucked under it, one end of the package is then folded over about 1 inch to enclose the filling securely, and the whole rolled into a neat cylinder that can be picked up with the fingers and eaten.
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