Hangzhou Sanxian
A traditional Zhejiang specialty featuring tender pork skin, delicate meatballs, and a medley of flavors.
Ingredients
soaked pork skin (cut into rhombus slices, 5 cm long and 1.7 cm wide)
150g
minced fish paste (formed into 5 balls, blanched over low heat)
75g
cooked chicken (sliced)
75g
cooked pork tripe (sliced)
75g
minced pork (mixed with refined salt, formed into 5 meatballs, steamed)
as needed
shrimp
as needed
ham slices
as needed
white broth
150g
Shaoxing wine
10g
white sugar
2g
refined salt (total 2g, used in portions)
1.5g
MSG
1.5g
wet starch (for thickening)
15g
cooked lard (used in portions)
50g
scallion
as needed
Instructions
1
Prepare ingredients
Cut the pork skin into rhombus slices, 5 cm long and 1.7 cm wide. Cut the cooked chicken and pork tripe into slices, 10 cm long and 4 cm wide. Mix the minced pork with 0.5g of refined salt, form into 5 meatballs, and steam. Form the fish paste into 5 balls, place them in a pot of cold water, and blanch over low heat.
2
Stir-fry
Heat a wok over high heat, add 25g of lard, and add scallions. Then add the pork skin, chicken, tripe, bamboo shoots, shrimp, and meatballs to the wok. Add Shaoxing wine, soy sauce, white sugar, white broth, and 1g of refined salt. Bring to a boil and simmer for a short while. Add MSG, thicken the sauce with wet starch, drizzle with lard, sprinkle with scallion segments, then transfer to a serving plate. Finally, arrange the fish balls around the edge and cover the top with ham slices before serving.
