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27 notes

Ai Yu Jelly 愛玉冰

INGREDIENTS
1 can ai yu jelly
3 cups water, 1/4-1/3 cup honey, 2 limes
METHOD
Cut the ai yu jelly from the can into pieces and place in a bowl or container.
Boil water and stir in honey until it dissolves. once dissolved squeeze the juice from 2 limes and let cool.
mix ai yu jelly with honey-water mixture. serve. 
[POINT]
It’s possible to mix this with almond jelly as well. depends on your preference
Peter: I LOOOVE this, but ironically, i’ve never had ai yu jelly in Taiwan. This recipe is really refreshing and is a perfect snack. I actually just bought another can to make this in the near future again. 

Ai Yu Jelly 愛玉冰

INGREDIENTS

  • 1 can ai yu jelly
  • 3 cups water, 1/4-1/3 cup honey, 2 limes

METHOD

  1. Cut the ai yu jelly from the can into pieces and place in a bowl or container.
  2. Boil water and stir in honey until it dissolves. once dissolved squeeze the juice from 2 limes and let cool.
  3. mix ai yu jelly with honey-water mixture. serve. 

[POINT]

  • It’s possible to mix this with almond jelly as well. depends on your preference

Peter: I LOOOVE this, but ironically, i’ve never had ai yu jelly in Taiwan. This recipe is really refreshing and is a perfect snack. I actually just bought another can to make this in the near future again. 

Filed under ai yu jelly taiwan taiwanese food recipes snack night market

7 notes

Hakka Stir-Fried with Squid
INGREDIENTS
1 small dried squid, 2/3 lb. belly pork, 2T dried miniature shrimp, 3 stalks scallion, 1 fresh chili pepper
SEASONINGS
2T salt, 4C water
1T cooking wine, 3T soy sauce, 1/2T sugar, a pinch of white pepper
METHODS
Soak dried squid in seasoning (A) for 2 hours until slightly softened, remove and tear off the membrane
Remove and discard skin from belly pork, then cut into slices. Cut scallions into small sections. Soak miniature shrimp in water until soft. Cut chili pepper into small sections.
Rinse the soaked squid well, halve lengthwise and then shred crosswise. 
Heat 4T of oil in wok to stir-fry miniature shrimp and shredded squid until fragrant. Add pork slices and scallion whites to mix. Season with seasoning (B) to taste. Add the remaining scallion sections and chili pepper at the end. Stir rapidly until evenly mixd and remove. Serve.
[POINT]
in this recipe the squid cannot be soaked for too long. if dried squid is not available, purchase ready-soaked squid that has a harder texture
slice squid crosswise instead of lengthwise. if it is sliced lengthwise, the pieces will be too long and shrivel when cooked. 
Peter: This was REALLY good. I was happy with it. Probably one of the best seafood dishes we’ve made in my opinion, and it was pretty easy too. We got two small squids from the seafood section of our Asian supermarket. They were pretty fresh (not frozen). We don’t usually buy chili peppers, so we just use red chili flakes, haha. Still good. 

Hakka Stir-Fried with Squid

INGREDIENTS

  • 1 small dried squid, 2/3 lb. belly pork, 2T dried miniature shrimp, 3 stalks scallion, 1 fresh chili pepper

SEASONINGS

  • 2T salt, 4C water
  • 1T cooking wine, 3T soy sauce, 1/2T sugar, a pinch of white pepper

METHODS

  1. Soak dried squid in seasoning (A) for 2 hours until slightly softened, remove and tear off the membrane
  2. Remove and discard skin from belly pork, then cut into slices. Cut scallions into small sections. Soak miniature shrimp in water until soft. Cut chili pepper into small sections.
  3. Rinse the soaked squid well, halve lengthwise and then shred crosswise. 
  4. Heat 4T of oil in wok to stir-fry miniature shrimp and shredded squid until fragrant. Add pork slices and scallion whites to mix. Season with seasoning (B) to taste. Add the remaining scallion sections and chili pepper at the end. Stir rapidly until evenly mixd and remove. Serve.

[POINT]

  • in this recipe the squid cannot be soaked for too long. if dried squid is not available, purchase ready-soaked squid that has a harder texture
  • slice squid crosswise instead of lengthwise. if it is sliced lengthwise, the pieces will be too long and shrivel when cooked. 

Peter: This was REALLY good. I was happy with it. Probably one of the best seafood dishes we’ve made in my opinion, and it was pretty easy too. We got two small squids from the seafood section of our Asian supermarket. They were pretty fresh (not frozen). We don’t usually buy chili peppers, so we just use red chili flakes, haha. Still good. 

Filed under hakka hakka stir-fried with squid squid taiwanese food recipe taiwan

24 notes

Salt and Pepper Squid
INGREDIENTS
1 package of squid (about 10-14 small squid)
4 1/2t salt, 1 1/2t red pepper flakes, 1/2 cup flour, 1/2 cup cornstarch
chili peppers, 2 scallion (optional)
METHODS
Cut the squid tubes into thick rings (size of your choice) but leave the tentacles whole. First rinse the squid, then dry them. 
Mix Seasoning (2) together and toss the squid in the mix to coat well. Heat about 1 to 1 1/2 inches of oil in a pan or wok over high heat. 
Fry squid for a max of 90 seconds, or until golden. Remove from oil and place on a plate with paper towel to remove the oil. Toss with chopped scallion and red chilis and serve.
[POINT]
Dry squid to prevent oil from splattering
Don’t fry the squid for more than necessary, otherwise squid will have a rubbery texture.
Peter: You’re supposed to pan fry the peppercorn, then crush them, but I just used crushed red pepper flakes for a bit of spice to the mix. 
What do you guys think of the photo logo? :)

Salt and Pepper Squid

INGREDIENTS

  • 1 package of squid (about 10-14 small squid)
  • 4 1/2t salt, 1 1/2t red pepper flakes, 1/2 cup flour, 1/2 cup cornstarch
  • chili peppers, 2 scallion (optional)

METHODS

  1. Cut the squid tubes into thick rings (size of your choice) but leave the tentacles whole. First rinse the squid, then dry them. 
  2. Mix Seasoning (2) together and toss the squid in the mix to coat well. Heat about 1 to 1 1/2 inches of oil in a pan or wok over high heat. 
  3. Fry squid for a max of 90 seconds, or until golden. Remove from oil and place on a plate with paper towel to remove the oil. Toss with chopped scallion and red chilis and serve.

[POINT]

  • Dry squid to prevent oil from splattering
  • Don’t fry the squid for more than necessary, otherwise squid will have a rubbery texture.

Peter: You’re supposed to pan fry the peppercorn, then crush them, but I just used crushed red pepper flakes for a bit of spice to the mix. 

What do you guys think of the photo logo? :)

Filed under salt and pepper squid food taiwanese food taiwan recipes

44 notes

Oyster Vermicelli Congee
INGREDIENTS
2/3 lb. pork intestines, 1 bundle brown vermicelli, 2/3 lb. oyster, 1C fried minced shallots, 1.3 oz cilantro
SEASONINGS
1T rice wine, 4T soy sauce, 1t salt, 1/2T sugar, pepper as needed
15 bowls soup broth, 1C yam flour
black vinegar as needed
METHODS
rinse intestines well, cook until soft, then cut into small sections. blanch oyster in boiling water first. cut vermicelli into small sections
heat 5T of oil in wok and stir-fry fried shallots and intestines for a minute, then add seasoning (A) to taste and remove. blanch vermicelli in boiling water
bring soup broth to a boil, thicken with well-mixed yam flour and water, then add vermicelli and cook over medium heat for 10 minutes. return intestines and add oyster to soup. sprinkle with cilantro on top and drizzle with vinegar before serving.
[POINT]
vermicelli is already quite salty and must be blanched before adding to the soup. yam flour has better effect than cornstarch, which loses its thickening power when cooked for long periods. yam flour is also cheaper than cornstarch
oysters cannot cook long because they will shrink, add it last. cook intestines with the seasoning firsts so it can absorb their flavors.
Peter: we couldn’t find the brown vermicelli. you’ll be fine with just using regular vermicelli, or any type of noodles you want, really. the intestine takes a really long time before they get soft, so make sure you’re willing to wait a while before it gets soft. also, cleaning the intestines is a hassle too. but it was definitely delicious. my favorite part of the soup was the thickness of the broth. it was really flavorful and not very soup like. i liked the thickness, so don’t skip out on the yam flour if you want to know what i’m talking about! :)

Oyster Vermicelli Congee

INGREDIENTS

  • 2/3 lb. pork intestines, 1 bundle brown vermicelli, 2/3 lb. oyster, 1C fried minced shallots, 1.3 oz cilantro

SEASONINGS

  • 1T rice wine, 4T soy sauce, 1t salt, 1/2T sugar, pepper as needed
  • 15 bowls soup broth, 1C yam flour
  • black vinegar as needed

METHODS

  1. rinse intestines well, cook until soft, then cut into small sections. blanch oyster in boiling water first. cut vermicelli into small sections
  2. heat 5T of oil in wok and stir-fry fried shallots and intestines for a minute, then add seasoning (A) to taste and remove. blanch vermicelli in boiling water
  3. bring soup broth to a boil, thicken with well-mixed yam flour and water, then add vermicelli and cook over medium heat for 10 minutes. return intestines and add oyster to soup. sprinkle with cilantro on top and drizzle with vinegar before serving.

[POINT]

  • vermicelli is already quite salty and must be blanched before adding to the soup. yam flour has better effect than cornstarch, which loses its thickening power when cooked for long periods. yam flour is also cheaper than cornstarch
  • oysters cannot cook long because they will shrink, add it last. cook intestines with the seasoning firsts so it can absorb their flavors.

Peter: we couldn’t find the brown vermicelli. you’ll be fine with just using regular vermicelli, or any type of noodles you want, really. the intestine takes a really long time before they get soft, so make sure you’re willing to wait a while before it gets soft. also, cleaning the intestines is a hassle too. but it was definitely delicious. my favorite part of the soup was the thickness of the broth. it was really flavorful and not very soup like. i liked the thickness, so don’t skip out on the yam flour if you want to know what i’m talking about! :)

Filed under oyster vermicelli congee taiwanese taiwan food taiwanese food

8 notes

Szechuan-styled Eggplant and Ground Pork
INGREDIENTS
2 eggplants
1/4lb ground pork
2T soy sauce, 1T cooking wine, 1T chili-bean sauce, 2 cloves garlic chopped, 1t minced ginger, 1/2t salt, 1T sugar, 1/2C chicken broth, 2t cornstarch mixed with 2T water, 1t sesame oil
METHOD
cut the eggplant into 1-inch cubes. stir-fry the eggplant until slightly brown. remove.
mix ingredients (C) together in a bowl
stir-fry the ground pork in oil until well-cooked. add method 2 to ground pork, mix, then add eggplant. reduce heat to low for about 15-20 minutes. stir occasionally. depending on consistency, add another teaspoon of cornstarch to make thicker or water to be less thick. this is for your preference. 
[POINT]
after turning off the heat, let sit for 10 minutes for eggplant to absorb flavor. and for sauce to thicken.
Peter: This isn’t Taiwanese food, but it’s a recipe I recently tried. Tasted excellent. You can garnish with some parsley or sesame seeds. It’s also perfect on top of some rice. I love love love eggplant though, so if you don’t, I still think you should try out this dish!

Szechuan-styled Eggplant and Ground Pork

INGREDIENTS

  • 2 eggplants
  • 1/4lb ground pork
  • 2T soy sauce, 1T cooking wine, 1T chili-bean sauce, 2 cloves garlic chopped, 1t minced ginger, 1/2t salt, 1T sugar, 1/2C chicken broth, 2t cornstarch mixed with 2T water, 1t sesame oil

METHOD

  1. cut the eggplant into 1-inch cubes. stir-fry the eggplant until slightly brown. remove.
  2. mix ingredients (C) together in a bowl
  3. stir-fry the ground pork in oil until well-cooked. add method 2 to ground pork, mix, then add eggplant. reduce heat to low for about 15-20 minutes. stir occasionally. depending on consistency, add another teaspoon of cornstarch to make thicker or water to be less thick. this is for your preference. 

[POINT]

  • after turning off the heat, let sit for 10 minutes for eggplant to absorb flavor. and for sauce to thicken.

Peter: This isn’t Taiwanese food, but it’s a recipe I recently tried. Tasted excellent. You can garnish with some parsley or sesame seeds. It’s also perfect on top of some rice. I love love love eggplant though, so if you don’t, I still think you should try out this dish!

Filed under szechuan eggplant food

8 notes

Pigs Blood Soup
INGREDIENTS
2/3 lb. pig’s blood cake, shredded ginger as needed, 1/4 lb. preserved salted pickled mustard heart, intestines as needed
leek sections as needed
SEASONINGS
5.2 lbs soup broth, 1t salt, 2T rice wine, lard as needed, 2T shredded fried shallots
pepper, sesame oil, barbecue sauce as needed
METHODS
rinse pig blood cakes and dice, then blanch in boiling water first and soak in water. blanch intestines in boiling water and rinse well. rinse pickled mustard heart and dice.
bring soup broth to a boil, add shredded ginger, diced pickled mustard heart, diced pig blood cakes, and intestines. cook for 5 minutes and add the remaining seasoning (A). bring to a boil, then continue cooking for 5 extra minutes. remove intestine from soup.
prepare a serving bowl, add leeks and pour in pig’s blood soup. season with seasoning (B) to taste and cut intestines into small sections to mix. serve.
[POINT]
soak blanched pig blood cakes in water, so that it will not shrink after a long time sitting
avoid cooking pig blood cakes too long, or there will be holes in cake, and the soup will get saltier as well
Peter: My mom asked me what I was cooking once when we skyped, and I told her I made Pig’s blood soup. She was in shock that I am willing to try pig’s blood. I told her I think it’s delicious. She told me as a kid, when my grandma made pig’s blood soup (different kind than this), my mom would purposely only eat the pig’s blood and let my grandma drink the soup. 
So Daphne and I opted to leave out the intestines. I don’t think they have the right kind of intestines at the asian market here. It comes out too chewy and rubbery. We also didn’t add in seasoning B. I honestly think it doesn’t need the extra sesame oil and bbq sauce, but it’s up to you. Whatever tastes best!

Pigs Blood Soup

INGREDIENTS

  • 2/3 lb. pig’s blood cake, shredded ginger as needed, 1/4 lb. preserved salted pickled mustard heart, intestines as needed
  • leek sections as needed

SEASONINGS

  • 5.2 lbs soup broth, 1t salt, 2T rice wine, lard as needed, 2T shredded fried shallots
  • pepper, sesame oil, barbecue sauce as needed

METHODS

  1. rinse pig blood cakes and dice, then blanch in boiling water first and soak in water. blanch intestines in boiling water and rinse well. rinse pickled mustard heart and dice.
  2. bring soup broth to a boil, add shredded ginger, diced pickled mustard heart, diced pig blood cakes, and intestines. cook for 5 minutes and add the remaining seasoning (A). bring to a boil, then continue cooking for 5 extra minutes. remove intestine from soup.
  3. prepare a serving bowl, add leeks and pour in pig’s blood soup. season with seasoning (B) to taste and cut intestines into small sections to mix. serve.

[POINT]

  • soak blanched pig blood cakes in water, so that it will not shrink after a long time sitting
  • avoid cooking pig blood cakes too long, or there will be holes in cake, and the soup will get saltier as well

Peter: My mom asked me what I was cooking once when we skyped, and I told her I made Pig’s blood soup. She was in shock that I am willing to try pig’s blood. I told her I think it’s delicious. She told me as a kid, when my grandma made pig’s blood soup (different kind than this), my mom would purposely only eat the pig’s blood and let my grandma drink the soup. 

So Daphne and I opted to leave out the intestines. I don’t think they have the right kind of intestines at the asian market here. It comes out too chewy and rubbery. We also didn’t add in seasoning B. I honestly think it doesn’t need the extra sesame oil and bbq sauce, but it’s up to you. Whatever tastes best!

Filed under pork blood taiwan taiwanese food pigs blood soup

54 notes

Green Onion Pancakes 蔥油餅 Cong You Bing
INGREDIENTS
2C flour, 1C water, green onion as desired, salt
METHODS
mix the flour and water together. if the flour is still sticky after mixing, add more flour. cover and let sit for 30-45 minutes.
after, grab a handful of dough, roll it out with a rolling pin. drizzle about 1/2T of oil and rub it on the dough. sprinkle green onion as desired as well as a bit of salt. roll the dough as you would a fruit rollup or a taquito.
after, roll the taquito-like dough into a spiral, like a snail’s shell. smush it down with your hand. now roll it out with the rolling pin again to form a flat circle.
pour 2-3T of oil in a flat pan. when hot enough, put the dough into the oil and wait until golden brown. flip and do the same. serve to plate. cut into pieces if desired. sprinkle a dash of salt if it’s not salty enough.
[POINT]
don’t be impatient. make sure to let it sit covered
when frying, make sure to keep your eye on it. it finishes really fast - approximately 3 minutes on medium high. 
Peter: Hah, I would’ve said roll it like weed, but you guys shouldn’t know how to do that! :P anyway, the reason why you roll it like a taquito and snail is to get the chewy layers inside the pancake. if you were to just roll it the first time and fry, it would’ve just been flat, no inside texture.
some people suggest making the dough with green onion already inside, but i prefer my way. haha. it’s up to you and your preference~

Green Onion Pancakes 蔥油餅 Cong You Bing

INGREDIENTS

  • 2C flour, 1C water, green onion as desired, salt

METHODS

  1. mix the flour and water together. if the flour is still sticky after mixing, add more flour. cover and let sit for 30-45 minutes.
  2. after, grab a handful of dough, roll it out with a rolling pin. drizzle about 1/2T of oil and rub it on the dough. sprinkle green onion as desired as well as a bit of salt. roll the dough as you would a fruit rollup or a taquito.
  3. after, roll the taquito-like dough into a spiral, like a snail’s shell. smush it down with your hand. now roll it out with the rolling pin again to form a flat circle.
  4. pour 2-3T of oil in a flat pan. when hot enough, put the dough into the oil and wait until golden brown. flip and do the same. serve to plate. cut into pieces if desired. sprinkle a dash of salt if it’s not salty enough.

[POINT]

  • don’t be impatient. make sure to let it sit covered
  • when frying, make sure to keep your eye on it. it finishes really fast - approximately 3 minutes on medium high. 

Peter: Hah, I would’ve said roll it like weed, but you guys shouldn’t know how to do that! :P anyway, the reason why you roll it like a taquito and snail is to get the chewy layers inside the pancake. if you were to just roll it the first time and fry, it would’ve just been flat, no inside texture.

some people suggest making the dough with green onion already inside, but i prefer my way. haha. it’s up to you and your preference~

Filed under cong you bing green onion pancakes taiwanese food recipes taiwan night market

96 notes

Tea Leaf Eggs 茶葉蛋 Cha Ye Dan
INGREDIENTS
6-12 eggs, 4C water, 6T soy sauce, 3T black tea leaves, 1 cinammon stick, 1 star anise, 1/2t five spice powder, 1t sugar
METHOD
Add 4 cups of water to a medium pot and gently drop in eggs. Boil for about 6-10 minutes.
Take the eggs out. Crack the outer shell with the back of a spoon. Put the eggs back in the water and add the rest of the ingredients. 
When it comes to a boil, reduce the heat to low to simmer for about 2 hours. 
[POINT]
The longer the simmer, the better the taste.
Add water as needed. When simmering, add enough water to keep above eggs.
Peter: I used enough water to cover the eggs - more than 4 cups. I also left the tea leaf eggs in the mixture overnight for better/stronger taste. My cha ye dan isn’t as dark as it could be, but that’s because I didn’t add more soy sauce. I should have because I added way more water than asked. So make sure to account for that.
You know what I miss a lot about Taiwan? 7-11!! I miss going in there whenever I want a quick snack. I could go there and easily get a cha ye dan~ I don’t remember how much they were, but it’s ridiculously cheap, just like the rest of the snacks you can get there. Man… just thinking about it makes me wish I was back in Taiwan sitting on the curb drinking some Taiwan beer and eating one of these delicious cha ye dan.

Tea Leaf Eggs 茶葉蛋 Cha Ye Dan

INGREDIENTS

  • 6-12 eggs, 4C water, 6T soy sauce, 3T black tea leaves, 1 cinammon stick, 1 star anise, 1/2t five spice powder, 1t sugar

METHOD

  1. Add 4 cups of water to a medium pot and gently drop in eggs. Boil for about 6-10 minutes.
  2. Take the eggs out. Crack the outer shell with the back of a spoon. Put the eggs back in the water and add the rest of the ingredients. 
  3. When it comes to a boil, reduce the heat to low to simmer for about 2 hours. 

[POINT]

  • The longer the simmer, the better the taste.
  • Add water as needed. When simmering, add enough water to keep above eggs.

Peter: I used enough water to cover the eggs - more than 4 cups. I also left the tea leaf eggs in the mixture overnight for better/stronger taste. My cha ye dan isn’t as dark as it could be, but that’s because I didn’t add more soy sauce. I should have because I added way more water than asked. So make sure to account for that.

You know what I miss a lot about Taiwan? 7-11!! I miss going in there whenever I want a quick snack. I could go there and easily get a cha ye dan~ I don’t remember how much they were, but it’s ridiculously cheap, just like the rest of the snacks you can get there. Man… just thinking about it makes me wish I was back in Taiwan sitting on the curb drinking some Taiwan beer and eating one of these delicious cha ye dan.

Filed under cha ye dan tea leaf eggs 茶葉蛋 taiwanese food taiwan recipes

17 notes

Salted Clams
INGREDIENTS
1.3 lbs freshwater clams, 3 cloves garlic, 1 fresh chili pepper, 2 stalks basil
SEASONINGS
1/2T cooking wine, 3T soy sauce, 1/2T sugar
METHODS
soak clams in water, adding 1T vinegar, to spew out sand
blanch clams in boiling over low heat. remove clams as soon as shells open; place in large bowl
smash garlic, slice chili pepper diagonally, add to clams. add seasonings, mix well, marinate for 2 hours or until sauce flavor is absorbed. stir in basil leaves and serve
[POINT]
small clams are fresh water clams
do not overcook clams. otherwise, the texture will be tough
when marinating, stir clams occasionally
Peter: This is my favorite clams recipe thus far.

Salted Clams

INGREDIENTS

  • 1.3 lbs freshwater clams, 3 cloves garlic, 1 fresh chili pepper, 2 stalks basil

SEASONINGS

  • 1/2T cooking wine, 3T soy sauce, 1/2T sugar

METHODS

  1. soak clams in water, adding 1T vinegar, to spew out sand
  2. blanch clams in boiling over low heat. remove clams as soon as shells open; place in large bowl
  3. smash garlic, slice chili pepper diagonally, add to clams. add seasonings, mix well, marinate for 2 hours or until sauce flavor is absorbed. stir in basil leaves and serve

[POINT]

  • small clams are fresh water clams
  • do not overcook clams. otherwise, the texture will be tough
  • when marinating, stir clams occasionally

Peter: This is my favorite clams recipe thus far.

Filed under salted clams clams taiwanese food taiwan recipes

9 notes

Pork Hocks with Bamboo Shoot
INGREDIENTS
1 pork shank, 6 oz dried bamboo shoots, 2 scallions, 2 ginger slices, 2 cloves garlic, 3 star anise
SEASONINGS
6T soy sauce, 2T rock sugar, 1T cooking wine, a pinch of pepper, 5C pork broth
3C stewing liquid from pork, 1/2t salt
METHODS
rinse meat, blanch, cover with water together with ginger slices and wine, cook for 20 minutes, remove, coat with soy sauce, deep-fry in oil until brown, remove and immediately rinse under cold water until cold
heat 2T oil, stir-fry scallion, ginger and garlic until fragrant, add star anise and seasoning (A) and bring to a boil, then reduce heat to low, add meat and cook for 40 minutes until soft. remove meat
soak bamboo shoots in water until soft, cut into small sections, blanch, then add to the liquid from method (B), cook on low until tender, remove and line on serving plate, place meat on top. serve. 
[POINT]
after deep-frying cook to preserve chewiness and reduce oil. for best flavor, soak in cold water to shrink it after frying
the ingredients are cooked in two groups to preserve their differing colors and prevent burning

Pork Hocks with Bamboo Shoot

INGREDIENTS

  1. 1 pork shank, 6 oz dried bamboo shoots, 2 scallions, 2 ginger slices, 2 cloves garlic, 3 star anise

SEASONINGS

  • 6T soy sauce, 2T rock sugar, 1T cooking wine, a pinch of pepper, 5C pork broth
  • 3C stewing liquid from pork, 1/2t salt

METHODS

  1. rinse meat, blanch, cover with water together with ginger slices and wine, cook for 20 minutes, remove, coat with soy sauce, deep-fry in oil until brown, remove and immediately rinse under cold water until cold
  2. heat 2T oil, stir-fry scallion, ginger and garlic until fragrant, add star anise and seasoning (A) and bring to a boil, then reduce heat to low, add meat and cook for 40 minutes until soft. remove meat
  3. soak bamboo shoots in water until soft, cut into small sections, blanch, then add to the liquid from method (B), cook on low until tender, remove and line on serving plate, place meat on top. serve. 

[POINT]

  • after deep-frying cook to preserve chewiness and reduce oil. for best flavor, soak in cold water to shrink it after frying
  • the ingredients are cooked in two groups to preserve their differing colors and prevent burning

Filed under pork hock bamboo shoot taiwanese food taiwan recipes