Chinese Sour and Sweet Pernil Strips

Name: Chinese Sour and Sweet Pernil Strips
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 2
Cuisine: China,Fujian Cuisine
Ingredients: garlic cloves: 4; green onions: 1; coriander: 1; tomatoes: 1; water chestnuts: 2; winter bamboo shoots: 1; shiitake mushroom: 4; carrots: 1; wax gourd: 1; pernil: 500g; duck eggs: 1; white sesame: 1 teaspoon; bean curd sheet: 3; white sugar: 3 tablespoons; rice wine: 2 tablespoons; salt: 1 teaspoon; starch: 1 tablespoon; lard: 1 bowl; bone soup: 1 bowl; vinegar: 2 tablespoons; water starch: 1 tablespoon

Features:

Cuisine:

China

For special pernil strips, we use a variety of ingredients and seasonings to add a strong flavor to the dishes. After stewing the pernil strips, the pernil is full of meat and vegetable aroma. The taste is deep with a long-lasting after taste.

65 minutes
Serves 2
Easy

Ingredients

4 garlic cloves
1 green onions
1 coriander
1 tomatoes
2 water chestnuts
1 winter bamboo shoots
4 shiitake mushroom
1 carrots
1 wax gourd
500g pernil
1 duck eggs
1 teaspoon white sesame
3 bean curd sheet
Seasoning
3 tablespoons white sugar
2 tablespoons rice wine
1 teaspoon salt
1 tablespoon starch
1 bowl lard
1 bowl bone soup
2 tablespoons vinegar
1 tablespoon water starch

Directions

Tips

Use dried bean curd sheet for this dish. You can purchase it from any Asian market.
Do not fry pork strips overtime and use low heat to fry. Otherwise, the pork strips may be burnt.

Steps

1 Done 5 minutes	Peel garlic and mince into a paste. Cut green onions into strips. Wash and cut coriander into small pieces.
2 Done 5 minutes	Cut tomatoes into lar pieces. Peel water chestnut and cut into small pieces.
3 Done 5 minutes	Cut winter bamboo shoot, shiitake mushroom, carrot, and wax gourd into 3cm long strips.
4 Done 5 minutes	Wash and clean pernil. Cut into 3cm long strips. Beat duck egg into a bowl.
5 Done 5 minutes	Add white sesame into the pot and fry until cooked. Set aside.
6 Done 5 minutes	Add minced garlic and all ingredients in Step2 and Step3 into a bowl. Add duck egg liquid, sugar, rice wine, salt, and starch. Mix well to make a stuffing.
7 Done 5 minutes	Use some stuffing to roll into strips. Make 10 stuffing strips.
8 Done 5 minutes	Use bean curd sheet to wrap the stuffing and make it into strips. Cut into 4 small strips. Use this method to make 40 small strips.
9 Done 10 minutes	Add a bowl of lard into a pot, preheat the lard. Fry pork strips over small heat for 6 minutes. Remove from heat and drain oil.
10 Done 5 minutes	Use remaining oil to fry the green onion, tomatoes, and water chestnut for 2 minutes.
11 Done 5 minutes	Add bone soup, vinegar, and sugar. Bring to a boil. Add water cornstarch. Continue to cook until soup thick and sticky.
12 Done 5 minutes	Add fry pork strips into the pot. Mix well. Turn off heat and remove the pork strips to a plate. Top with coriander. Serve.