Braised Bull Penis with Bamboo Fungus
Bull penis is first parboiled, then braised with bamboo fungus and assorted spices until tender; the sauce is reduced and thickened with starch for a rich, full-bodied finish.
Ingredients
Bull penis (boiled in a cold-water pot for 2 hours, split open, scraped clean, cut into strips)
1
Baby bok choy hearts (washed, stir-fried until cooked and seasoned; called bok choy hearts in the steps)
20
Bamboo fungus (rehydrated, cut into 5 cm segments and blanched)
50 g
Goji berries (soaked until rehydrated)
5 g
Peanut oil
100 g
Salt
to taste
MSG
to taste
Sugar
10 g
Red wine
50 g
Tomato paste
50 g
Chili oil
25 g
Sesame oil
5 g
Ginger (washed and crushed)
20 g
Scallions (washed and crushed)
25 g
Cinnamon
5 g
Star anise
5 g
Tsaoko (black cardamom)
3 g
White cardamom
3 g
Dried red chilies
50 g
Wet cornstarch slurry
25 g
Instructions
1
Step 1
Place the bull penis in a pot of cold water and boil for 2 hours. Split it open, scrape it clean, and cut into 6 cm long by 1.5 cm thick strips. Return the strips to a pot of cold water, bring to a boil, and remove. Wash the bok choy hearts, rehydrate the bamboo fungus, and soak the goji berries. Wash and crush the ginger and scallions.
2
Step 2
Heat the oil in a wok and stir-fry the tomato paste, ginger, scallions, cinnamon, dried red chilies, star anise, tsaoko, and white cardamom until fragrant. Add the bull penis, splash in the red wine, and season with salt, MSG, and sugar. Transfer everything to a clay pot, add clear water, and simmer until the penis is tender. Pick out and discard the scallions, ginger, cinnamon, star anise, and the other spices.
3
Step 3
Stir-fry the bok choy hearts until cooked through and well seasoned. Cut the bamboo fungus into 5 cm segments and blanch. Pour the bull penis and its cooking liquid into a wok and reduce until the sauce thickens. Thicken with the wet cornstarch slurry, drizzle with the chili oil and sesame oil, transfer to a serving plate, and garnish with the goji berries and scallion segments.
