Pork of Noble Rogues - Shu Hu Zhou

Category: Meat dishes
Kitchen: chinese
Pork of Noble Rogues - Shu Hu Zhou

Ingredients

Pork pulp 300 g
Egg whites 2 pcs.
Ginger root 4 cm.
Green onions 1 bundle
Dry white wine 1 tbsp.
Corn starch how much will it take
Salt
For the sauce:
Chicken broth without fat 1 tbsp. (240 ml)
Ginger root 2 cm.
Chilli 1 pod
Green onion one bundle
Wine vinegar 0.5-1 tbsp. l.
Sugar 1 tbsp. l.
Sesame oil 2 tsp
Salt

Cooking method

  • Pork of Noble Rogues - Shu Hu ZhouPork of Noble Rogues - Shu Hu ZhouCut the pork into small 2x2 cm cubes. Pour with wine, add coarsely chopped ginger and green onions, salt. Leave to marinate for at least 30 minutes.
  • Pork of Noble Rogues - Shu Hu ZhouPork of Noble Rogues - Shu Hu ZhouPork of Noble Rogues - Shu Hu Zhou Remove the onion and ginger, bread the pork pieces in starch, then in egg whites and again in starch. It is better to do this with tongs, but I was in a hurry, as a result more starch was consumed. It should be very good to roll all the pieces without spaces.
  • Pork of Noble Rogues - Shu Hu ZhouPork of Noble Rogues - Shu Hu ZhouIn a wide medium-sized saucepan, bring water to a boil and cook the pork in small batches for 30 seconds. Gently remove the pork pieces from the water with a slotted spoon and place on the steamer wire rack in one layer. I have a metal grill. And I steamed in the oven. Try to prevent the breading from coming off the meat. Steam the pork for 15-20 minutes.
  • Pork of Noble Rogues - Shu Hu ZhouFor the sauce, combine all the ingredients listed, finely chop the ginger, onion and chili pepper.
  • Pork of Noble Rogues - Shu Hu ZhouPut the finished dish on a plate and pour over the sauce generously.
  • Pork of Noble Rogues - Shu Hu Zhou

Note

And here is the son of the Chinese Emperor, presented with one of the most interesting dishes of Chinese cuisine.
Chinese cuisine is very firmly established in the Netherlands, so I would not be surprised that in a Chinese restaurant our princess can be treated to such an original dish as "Pork of Noble Robbers"
This dish received such a figurative name in honor of the real historical personage Song Jiang and his noble robbers who lived in Shandong in the 12th century. Song Jiang was a kind of Chinese Robin Hood, and the legends about his adventures are still popular among the people. At one time, a book was published called "River Creek", which told about the adventures of noble robbers. Reading this one and a half thousand pages book is still a challenge, a huge number of characters and exactly the same number of storylines coexist in it. Yes, and I would put the word noble robbers in triple quotation marks, since in those days China had its own concepts of morality, which had nothing to do with European humanism and moral and ethical values.
Nevertheless, Song Jiang is still honored in his homeland, apparently because the activities of his gang were based on the noble goal of fighting the horrific corruption that entangled the entire system of state structure in China at that time.
But a few words about Song Jiang need to be said. At first he was a simple clerk of the county administration and was known as a man of exceptional kindness, since he never refused to help anyone. But the clerk and his wife were out of luck! He came across a woman drinking and slutty! And one day, being angry, he killed his wife. His fellow citizens did not blame him for this terrible act, but the punishment was still - exile.
In exile, Song Jiang writes rebellious poems for which he was sentenced to death. Local bandits, hearing about this verdict, freed Song Jiang, interrupting the guards, and chose him as their leader. After all, they remembered how the former clerk somehow helped them avoid arrest.
Since then, Song Jiang has been nicknamed "The Guardian of Justice."
Song Jiang performed many deeds with his detachment, not hesitating to use any, even the most dishonorable, methods in the fight against corruption. You can read about this in "River Backwaters".
Song Jiang and his squad have long since disappeared from the face of the earth, and the dishes named after him are still cooked and eaten in China.
Try this wonderful dish, which is prepared quite simply, has an original appearance that is unusual for us and the most delicate taste, contrasting with the sharpness that the original Chinese sauce gives.

lettohka ttt
I am the first, what an interesting, original, exquisite recipe, photo and presentation! And the story,

Olga thanks for the superb recipe,: rose: I'm going to re-read it again
Svetlana777
Rada-dms, Very interesting recipe (I haven't read it yet ... I thought rice Looks sooo cool, I'll definitely try to cook it, thank you very much. Serving .. awesome




Natalia, aha, no one was there while I wrote, so you were the first
lettohka ttt
Svetlana777, Svetul, so they haven't run over yet)
Svetlana777
Natalia, okay, so far no one sees you and I, we will savor it, looking at it, we lick it
Rada-dms
Quote: Svetlana777
until I read it ... I thought rice
So the Chinese are masters of disguising everything as something else! So I kept thinking, would anyone see it? And it also looks like mushrooms so transparent white! Thank you, Svetochka, for your genuine interest in recipes!




Quote: lettohka ttt

Svetlana777, Svetul, so they haven't run over yet)
I have already sent you three portions by parcel post!
V-tina
Rada-dms, Olya, I want it right now! But from the pork I only have chicken and rabbit at home, so bookmark, thanks
Masinen
Quote: Rada-dms
I have already sent you three portions by parcel post!
And she didn't forget about me !! I also want, at least a little, but to taste, in short, drooling
kristina1
Rada-dms, Olga, a very beautiful dish, well, everything is always beautiful with you ... well done ..
Rituslya
Olenka, mur-mur! Oh, well, how beautiful and delicious !!!
And the recipe, and the serve, and the story !!!!
Olenka, this is a masterpiece!
Thank you!!!
Svettika
Also, until I hovered the cursor, I thought, rice under some interesting sauce! But no! Pork from noble robbers! Double cooking by boiling and steaming, and the result is a beautiful and tasty dish. I would even say festive - as if on the snow-white, fluffy snow someone scattered pomegranates and emeralds! Thank you, Olga, for an interesting recipe! Mercy for an educational program on Chinese history!
Valerka
for me this recipe is a continuous discovery. I always thought it was breading just to fry. Second opening - first we cook, then we steam. stunned ..
Lerele
Oh my God!! I can imagine how delicious it is !!! and no fat !!!!
Great recipe, bookmarked !!
Rada-dms
Quote: Lerele
Oh my God!! I can imagine how delicious it is !!! and no fat !!!!
Great recipe, bookmarked !!

Very tender pork turns out, and the pungency can be adjusted! Correctly noticed! I hope my husband will like it too !!




Quote: Valerka

for me this recipe is a continuous discovery. I always thought it was breading just to fry. Second opening - first we cook, then we steam. stunned ..
Aha, the Chinese are such entertainers! Eh, some ingredients cannot be found, otherwise it would have shown a lot. In Saigon, at one time they ate this ...
Thank you for visiting Temka! I was glad to introduce you!




Quote: Svettika
I would even say festive - as if on the snow-white, fluffy snow someone scattered pomegranates and emeralds! Thank you, Olga, for an interesting recipe! Mercy for an educational program on Chinese history!
To your health, Svetochka! You know how not only to say, but also to see the beauty in everything!




Quote: Rituslya
Olenka, mur-mur! Oh, well, how beautiful and delicious !!!
And the recipe, and the serve, and the story !!!!
Olenka, this is a masterpiece!
Thank you!!!
Ritus! Well, how sweet you purr! I was really moved!




Quote: Masinen

And she didn't forget about me !! I also want, at least a little, but to taste, in short, drooling
Well, how can I forget about you, Masha !!! You care about us like that!




Quote: Svettika
I would even say, festive - as if on snow-white, fluffy snow
Now I know who drove us a snowball !!!

Pork of Noble Rogues - Shu Hu Zhou

Pork of Noble Rogues - Shu Hu Zhou




Quote: V-tina

Rada-dms, Olya, I want it right now! But from the pork I only have chicken and rabbit at home, so bookmark, thanks
Well, here we are, and we are choking on pork already! When to run on the rabbit?
V-tina
Quote: Rada-dms
When to run on the rabbit?
Yes, even when - I have a whole herd with my mother yesterday Lyosha brought fresh, Ulyasha twisted jars for two weeks
Rada-dms
V-tina, smart girl! Then tell me how you make such jars, what if it becomes relevant?
V-tina
Olga, thanks. I'm just thinking whether to post the recipe or everything is now on the purchased food
Rada-dms
V-tinaas I always say, don't think !! do it !! Well, to someone!
Stopudovo is a very necessary recipe, here is a necessary one!
V-tina
ROLL, I realized One of these days I'll find the time and put it out, step by step, I didn't take a photo, but I'll take a picture of the jars - it's not a question

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