Braised Civet
Braised civet as the main ingredient, prepared with pork, shiitake mushrooms, and winter bamboo shoots. Traditionally regarded as nourishing and appetite-stimulating.
Ingredients
Civet meat (washed and cut into pieces)
800 g
Pork (cut into pieces the same size as the civet meat)
200 g
Rehydrated shiitake mushrooms (stems trimmed, washed, and squeezed dry)
100 g
Winter bamboo shoots (blanched 30 min, soaked in cold water 1 hr, then cut into pieces)
200 g
Ginger
to taste
Scallions
to taste
Lemon leaves
to taste
Garlic cloves
to taste
Oyster sauce
to taste
MSG
to taste
Soy sauce
to taste
Cooking wine
to taste
White pepper
to taste
Lard
to taste
Sugar
to taste
Wet cornstarch
to taste
Shredded dried tangerine peel
to taste
Stock
to taste
Instructions
1
Prepare the ingredients
Wash the civet meat and cut it into pieces. Drop into a pot of boiling water and blanch for 20 minutes, then remove, rinse off any blood, and drain in a colander. Trim the stems off the shiitake mushrooms, wash away any grit, and squeeze dry. Cut the pork into pieces the same size as the civet meat. Blanch the winter bamboo shoots in boiling water for 30 minutes, lift out, soak in cold water for 1 hour, then cut into pieces.
2
Fry the bamboo shoots and garlic
Heat lard in a wok until 70–80% hot. Add the winter bamboo shoots and fry for about 2 minutes, then remove. Add the garlic cloves and fry for 1 minute, then remove and set aside.
3
Braise
Heat the wok and add lard. Add the ginger and scallions and briefly stir-fry to release their fragrance. Splash in the cooking wine and add the soy sauce. Add the civet meat and stir-fry until the moisture evaporates. Pour in the stock and add the winter bamboo shoots, pork, garlic, shiitake mushrooms, and shredded dried tangerine peel. When the liquid comes to a boil, add oyster sauce and MSG. Cover and braise over low heat for about 1 hour.
4
Thicken the sauce and finish
Pour off the original sauce and arrange the civet meat and other ingredients in a serving dish. Return the sauce to the wok, stir in oyster sauce and MSG to combine, then thicken with wet cornstarch. Swirl in lard until smooth and glossy, and pour the sauce over the civet meat to serve.
