A lunar new year specialty dish, in hokkien we call it Hee Peow & Tir Tor Teng
INGREDIENTS
Dried fish maw
Oil for deep frying the fish maw
1 cleaned pig stomach
Salt/flour (for cleaning)
4 chicken drumsticks or 1/2kg pork ribs
Chicken consomme
White peppercorns
Salt
METHOD
Get a cleaned pig stomach from your butcher
Turn it inside out
Cover with plain flour and salt and rub it all around a lot - I do this on chopping board in the sink with a tiny bit of water
Rinse then use the knife to scrape the skin (like getting rid of hair off a piece of pork belly)
Rinse and smell. If it still smells, repeat salt/flour treatment.
If not, flip back to normal and scrape/trim the outside side.
Crack in a mortar and pestle approx 1t of white peppercorns
Put into a soup bag (I use a Daiso loose leaf tea bag) and into a pot of chicken stock (I use Knorr brand old chicken)
Cook the whole (uncut) pig stomach in chicken stock under pressure for 12 mins. You only cut the pig stomach after it is cooked.
Put on a pot of oil (or wok or whatever you are going to use to deep fry)
Prepare a bowl of water (to drop the fish maw into after)
When the oil is very hot (steady 7) put in the dried fish maw and let them expand (like prawn chips)
Use the slotted wooden spatula to hold one end down and chopsticks on the other end. When they have unrolled a bit you can let them go to finish expanding
Toss straight into water when expanded
They need to soak and become soft like a sponge - so you can squeeze out the oil from them
When pig stomach has cooked, take out and cut into strips, cut straight down the middle, then in half length ways so you have 4 pieces which are flat, then slice into even strips
Return to the soup
Squeeze oily water out of the fish maw before putting it into soup (you may need to cut them to bite size depending on their original size)
If you are using pork ribs, put into the soup and pressure cook for 12 minutes. If you are using chicken drumsticks into soup and pressure cook for 8 minutes
Salt to taste and serve
Comments
Post a Comment