Recipe for Jia Hao Da Wan Cai (Large Bowl Pig Dishes)
Jia Hao Da Wan Cai
Main Ingredients:
Pig Tail 200g, Pig Feet 300g, Pig Ear 150g, Tofu Skin 100g, Garlic 20g.
Seasonings:
Shaoxing Wine 15ml, Light Soy Sauce 15ml, Oyster Sauce 10g, Salt 15g, Flavoring 5g, Salad Oil 30g.
Instructions:
1. Boil pig feet, pig ears, and pig tail until cooked, then marinate with old soy sauce and deep-fry in 60% oil until reddish-brown.
2. After deep-frying, slice the deep-fried pig feet, pig tail, and pig ear, then sauté with ginger, add salt and water and simmer for 25 minutes.
3. Place tofu skin in the cooked main ingredients and cook until infused with flavor, thicken the sauce, add garlic and season to taste.
Source: Zhejiang Cuisine
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