江太與您! 今日煮咩餸? 今日煮「潮式雲耳豬肉片湯」 Pork Fillet with Black Fungus Soup
Ingredients
1/3 cup of dried black fungus
300g of strip pork fillet
1 table spoon of Tianjin preserved vegetable (冬菜)
Marinate pork with
2 tablespoons of fish sauce
1 tablespoon of sesame oil
1 teaspoon of cornstarch
Soak dried black fungus in a small basin filled with warm water to raise it to its original condition.
Trim the ends of the fungus and wash it well.
Blanch black fungus in boiling water for about 10-15 mins until they get softer. Pour out the water and set aside.
Sliced the pork fillet into medium pieces. Marinate with fish sauce, sesame oil and cornstarch.
Get a medium large cooking pot, add 3-4cups of water, cook to boil.
Add Tianjin preserved vegetable into a teabag, rinse it with water and put it to boil for 5mins.
Add fungus into the pot and simmer over medium heat for 10mins
Add the marinated sliced pork.
Stir thoroughly and cook for another 5 minutes until the pork slices are tender or desired texture.
Add chopped scallions and it’s good to serve.
潮式雲耳豬肉片湯
材料
豬肉片 300克
雲耳 1/3杯
冬菜 一湯匙
醃料
魚露 2湯匙
麻油 1湯匙
粟粉 1茶匙
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