Banquet-style lychee pork stuffed with water chestnut
Chinese Cooking Demystified · ♥ 8K likes · 235.1K views · 10 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 g Hong Zhao
- 40 g water
- 1 drop red velvet
- 5 g Shaoxing wine
Mix the Hong Zhao with the water as the base liquid for the sauce, or substitute one drop of red velvet with 5 g Shaoxing wine topped up with the same 40 g water.
The banquet version's red sauce
- 20 g sugar
- 20 g rice vinegar
- ¼ tsp salt
- 5 g soy sauce
- ½ tsp chicken powder
Add sugar, rice vinegar, salt, soy sauce and chicken powder to the base liquid; mix well.
- 12 whole water chestnuts
Shave twelve water chestnuts into twenty-four small balls.
Shaving water chestnuts and wrapping
- 50 g cornstarch
- ½ tbsp pounded red yeast rice
- 60 g water
Mix cornstarch with the optional pounded red yeast rice and water; set aside.
- dry cornstarch
- pork
Coat a piece of pork and a chestnut ball thoroughly, place the chestnut in the centre, pull one vertex in, pinch another on top, roll the remainder up and over and pinch the sides.
Fry at 130 centigrade for three minutes, then at 195 centigrade for fifteen seconds.
- 1 tbsp oil
Dip out the oil, long yao with a tablespoon of oil, and fry the sauce directly with no aromatics.
Cook over a high flame about 30 seconds until bubbling rapidly, then thicken with the cornstarch slurry.
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
Add the pork balls, mix, heat off, add toasted sesame oil, mix and plate. Optionally garnish with something green.