Ground Pork Wrapped in Bean Curd Skin
Ingredients
- 1 lb. Ground pork
- 3 tbsp Cornstarch
- 3 Dried bean curd sheets
- ½ cup Soup stock
Ingredients A:
- 1 Egg
- 1 tbsp Chopped green onion
- 1 tsp Ginger juice
- ½ tbsp Cornstarch
- 1 tbsp Soysauce
- 1 tsp Salt
Preparation
- Mix ground pork with “Ingredients A”. Stir in one direction till very stiff.
- Rub 2 dried bean curd sheets (put one above the other) with cornstarch paste, spread pork mixture on bean curd sheet about ½" thick, cover with the last sheet.
- Deep fry in hot oil over low heat for 4 minutes, cut into 1" cubes. Arrange in bowl, steam for 15 minutes.
- Turn bowl up side down to remove bean curd cube on plate.
- Cook ½ cup soup stock with ⅓ tsp salt, ½ tbsp soysauce, ½ tbsp cornstarch, ½ tsp sesame oil, bring to a boil, pour over bean curd cubes. Serve.