GWZ No wastage series!
Rejuvenated roast pork braised with winter melon and fish stomach
魚肚 VS 花膠？
The fish stomachs must be soaked in water until it softens then squeeze out the water. Afterwards warm some chicken stock and let the fish stomachs soak in there for an hour.
Dried shiitake mushrooms and dried shrimp should also be soaked in water until they soften as well. Squeeze out the water from the mushroom and set aside.
In a frying pan with oil garlic, shallots and ginger give yesterday’s roast pork a quick stir fry adding the mushrooms and dried shrimp, and during the process add in a dash of wine and season with soy sauce and fish sauce.
Transfer to a larger pot and add in the winter melon and fish stomach as well. The stock used to soak the fish stomach should be poured inside the pot and the water used to soak mushrooms can be mixed together too! The water level should cover all ingredients.
Add a piece of rock sugar and also season with white pepper, fish sauce, dark and light soy sauce and oyster sauce. Let it boil for 5 minutes then turn to small heat, place the lid on and simmer until ingredients all softens.
Make sure the flavour suits yourself, open the lid add Shanghainese ham and boil with high heat for a few minutes so some of the liquid evaporates and sauce thickens. Sprinkle some Chinese celery and serve!
•PS Fish stomach depending on its type may require a longer time to soften. If you realise this in the cooking process use the chicken stock to boil and soak for longer.
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