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Mock fish (pork)
Artist: _
Categories: Asian, Chinese, Ethnic, Fish, Pork, Seafood
Yield: 3
Rating: 0
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Ingredients:
3/4 lbsPork
2 tspWine
1 tbspSoy sauce
1 Level tablespoon corn flour
-(cornstarch)
Oil for deep-frying
4 tspBrown bean sauce
1 tbspWater
1 tbspVinegar
1 Level teaspoon sugar
1/2 Level teaspoon red pepper
-crushed
1 tspPressed ginger juice
1/4 tspSesame oil
1/2 Level teaspoon corn flour
-mixed with 4 tablespoons
-water
Procedures:
1This dish is szechwanese in origin.
2"the annual run of the shad upstream stopped east of szechwan, where they spawned in lakes as large as small seas.
3Farther upstream, the waters became more turbulent.
4The rapids cut through gorges, making navigations upstream laborious, and the waters tan too swiftly to make lakes where fish could be raised.
5This may be the reason for a peculiar dish of pork known as mock fish, an attempt to reproduce the taste of a well-sauced fish.
6It you close your eyes you can almost believe it.
7The contrariness of szechwan cooking lies in the fact that veal or beef may be substituted in the recipe below with little change in its taste.
8The taste of th original substances is all but lost in the sauce.
9No one seems to mind, because the use of seasonings is extraordinary.
10Sliver the pork very finely, and marinate it for 2 to 3 hours in a mixture of wine, soy sauce and corn flour.
11Deep-fry the slivers for about 2 minutes, until well browned.
12Set them aside to drain.
13In a bowl, mix together all the remaining ingredients except the corn flour and water mixture.
14Saute the pork in the bean sauce mixture for a few minutes in a deep frying pan, until heated through.
15Then thicken the sauce with the corn flour flour and water, stirring gently to make it smooth
 
 
 
 

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