What to buy
- A few sea cucumbers – usually it comes dried, and if so soak it in a bowl/tub of water for several days. (Be warned: it expands significantly in the process, so you don’t need to use too many.) Then scrap away the guts and cut up into pinky-sized pieces.
- A handful of shiitake/Chinese mushrooms – if it’s dried, soak them overnight
- Pork – in this case, pork belly, but feel free to pick a different cut
- Rock sugar
How to cook
- Marinate the pork with soy sauce, salt, white pepper, sugar, starch and bit of oil
- Heat up the wok
- Add oil into it, wait till that’s almost boiling
- Toss in a few slices of ginger
- Fry it till it’s golden
- Toss in the pork
- Slather on some shaoxing wine
- Stir fry for a while, preferably until the pork is browning a little on the outside
- Add in the mushrooms
- Fry them for a while
- Slather on some soy sauce, dark soy sauce, and rock sugar
- Close the lid and let simmer for 1+ hours, adding water if it dries out
- 20 minutes before serving, add in the sea cucumbers, mix them in and simmer
About the author
Jason Li is a Hong Kong-based cartoonist and designer. He is the author of The House on Horse Mountain, an upcoming graphic novel about a young girl growing up in a bygone Hong Kong of the 1960s, and creator of Add Oil Comics, a social advocacy webcomic. Integrating elements of social science, illustration and social media, his works have been appeared at the Victoria and Albert Museum, Asian Art Museum, on the BBC, and on the radio in Spain.
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