Monday, May 14, 2012

Shāndōng zhōngguó wǎncān (Chinese Supper) - Pork Dumplings and Braised Pork and Black Bean Soup

 Pork sausage, minced onion and powdered garlic.

One teaspoon per wrap. Dampen two edges and press together well.
Pile and have near the pre-heated oil but far enough so they stay cool and don't stick together.
Only fry four at a time.
 The pork ribs were coated in hoisin sauce and slow cooked in a crock pot for ten hours. The bones were pulled and water, black beans, organic fermented bean vinegar and dried plums were added. Rice was added a half hour before serving.
Zhū ròu shuǐjiǎo.
Hóngshāo zhū ròu hé hēidòu tāng zhōnggu.