Hi everyone! Welcome to Amanda's Taste
Today I'm going to teach you how to make a set of meal
This is the set appeared in the TV show Lonely Gourmet
Taiwanese cuisine
Lardy rice, Chinese leaves stew, and salt pork
These three dishes are all very easy to make
And full of Taiwanese and Hakka taste
Let's make the salt pork first
Because you need 1-2 days to marinate your pork
The main ingredient is the pork belly, and some spices
Srae anise, bay leaf, cinnamon stick
szechuan pepper, five-spice powder, salt and sugar
First, cut the pork belly into 4cm strips of meat
Fry the salt in the frying pan
It's better to use the sea salt when marinating
If you only have the caster salt
Then you need to lessen 1/3 of the amount I listed
Fry the salt with low heat until it turns yellow a bit
Chop the bay leaf, srae anise, and cinnamon stick
And put in the pan
Slightly fry it until you can smell the spices
Add the szechuan pepper in
Szechuan pepper is easy to be overcooked
Just fry a bit until you smell the spice
Then add the five-spice powder in
And also be careful not to overcook it
Add it in and remove the pan from the heat
The remain heat of salt will keep cooking the powder
Pour everything in a bowl and cool it down
Add the sugar in and mix them evenly
The sugar is just to mix the spice
You won't taste the sweetness at last
Now apply the spices evenly on the pork belly
Use your hands to cover every side of it
Wrap up with the plastic foil and refrigerate it
Because the size of my strips of meat are small
1-2 days are enough
Don't marinate it for too long
Let's render some lard for our lardy rice later
Cut the pork fat into thick pieces
You can use these fat from the meat or visceral fat
Which is the fat in the organs
Both will work
Dip the fats in the water
I hope the lard we render will be as pure as possible
Now put the fats in the pan
Then add in small amount of boiled water
Just slightly cover the fat will be enough
Heat it on medium heat
To let the water evaporates slowly
When the water is almost evaporated
The fat will start to produce the lard
Then turn to the low heat
If the heat is too high, the lard will spurt out
Heating like this on low heat
Need some patience
Stir it occasionally
Until the fats turn into golden brown color
Press it with your spatula, if you can feel the hardness
Then you can turn off the stove
Add some szechuan pepper when it's still hot
And some salt
To improve the flavor of the lard
And extend the preservation period
Strain the lard
It becomes white like this after solidification
Now we have finished marinating the pork
Wash it with the clean water
Just wash the spices on the surface away
Don't wash for too long and don't dip in the water
Boiled the water and put on a tripod stand
And steam the salt pork
It will take about 20 minutes
You can eat it after it's cooked
But one more step will make it even better
Is to add some oil in the frying pan
And fry the steamed pork in the pan
Be careful to keep the heat low
Or the oil will spurt out like rendering the lard
Especially when frying the skin side of the pork
Be very careful with the oil
Just fry it slowly like this on low heat
Until every side of the pork becomes golden brown
Remove the fried pork from the pan and cool it down
Absorb the extra oil with the kitchen towel
Slice it and you can enjoy it
You can eat it directly or with some sauces
For example, garlic sauce and rice vinegar
Or this kind of Japanese yuzu salt
Or Thai sweet chili sauce and so on
According to your own preference
Then, let's make the Chinese leaves stew
This is just the normal homemade Chinese leaves stew
We need shiitake mushrooms, wood ear, carrot
Dried shrimps, ginger, garlic
Dried pepper, salt, sugar
Sesame oil, starch
And the remain fat from the rendered oil
Soak the mushroom, wood ear, and shrimps in the water
Cut the peeled carrot diagonally
And sliced it into the diamond shape
Cut the root off the washed Chinese leaves
And cut evenly
Sliced the garlic and ginger
Remove the stipe of the mushroom and slice it
And chopped the fats
Tear the wood ear into small pieces
Prepare all the ingredients
Strain the mushroom and shrimp soaking water
For later use
Now, get a pot
Heat it up and add the oil in
Put the sliced ginger, sliced garlic, dried shrimp
And mushroom in
Deep fry these ingredients
Fry everything for 1-2 minutes over medium heat
And then add the fats in
And the wood ear and carrots
And the Chinese leaves
Add some salt in immediately
Pour the mushroom shrimp water in after stirring
And add some more boiled water in
Until the stock cover half of the Chinese leaves
Cover the lit up
Stew it over medium heat for about 15 minutes
Until the Chinese leaves get as soft as you like
When the stems become transparent, it's ready
Add in some starch water
2 spoons of water add into the starch we prepared
Slightly thicken the stock
And then the white pepper and sugar
And some sesame oil
Stir it evenly and remove from the heat
This Chinese leaves stew is super easy
And it tastes domestic
You can add any ingredients you get at home in
We had finished two dishes now
Last, we are making the lardy rice
It needs lard, shallots
soy sauce and oyster sauce
This is the serving for two
Beside these, just two bowls of rice
Now, mix the soy sauce with the oyster sauce together
This is the dressing on the rice later
Cut the shallots in half and remove the skin
Cut into shreds vertically
Shallots smell very nice
You can use onion or spring onion
Heat a pan and add the lard in
After it melts, add the shredded shallots in
Fry it over low heat
Fry it until the shallots become golden brown
About the color like this, then you can turn off the heat
After you turn the heat off
It will still being warm up over the remain heat
Be careful not to overcook it
Now, fill the freshly cook rice in the bowl
Sprinkle a huge spoon of shallot
And the dressing we just mixed
After stirring evenly, the lardy rice is ready
It tastes sweet and smooth
It must had used the freshly rendered lard
The taste is just right
Keep the special soft taste of the lard
This is from the Lonely Gourmet Taiwan episode
The whole set Mr. Wu had
The whole set is pretty domestic
And super east to make
And tastes perfectly together
The lardy rice smells very nice
Salt pork goes well with rice
And the Chinese leaves stew is fresh and sweet
I hope you like this episode of Amanda's Taste
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Thank you for watching
See you next time