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A Chinese recipe. from Szechuan, originally named: Fen Zheng Ruo (rice; steam; meat).

Clean all connective tissues of the tenderloin.
 
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Slice thin against the fibers
 
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Put in a bowl.  Add: 
 
1 Tb spoon Dou Pan Jian.
 
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1 Tb spoon light soy sauce.
Milled black pepper to taste.
Minced ginger and garlic.
1/2 Tb spoon of sugar (or Aji No Moto if you consume it; I do).
1Tb spoon of vegetal oil.
!/2 Tb spoon of sesame oil.
 
Hand mix well with the tenderloin slices and let it marinate in the fridge for a couple of hours.
 
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Toast a mix of rice, anis seeds, Sechuan pepper and salt. Panko goes well also.

 

 

Mix the marinated tenderloin slices with the rice mix.

 
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Place salted potato 1" cubes in the bottom of the steamer. I added some cayenne pepper.
 
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Tenderloin slices up. Make some funnels. Steam.
 
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Cook until potatoes are soft. You can use any type of meat.
 
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Edited by Ordo - 11/20/12 at 5:05am
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply