Hangzhou Three Delicacies
A traditional Hangzhou dish combining chicken, ham, shrimp, fish, pork, bamboo shoots, pork tripe, and pork skin in a single pot, yielding a tender, silky texture with rich, savory flavors.
Ingredients
pork skin
to taste
chicken slices
to taste
pork tripe slices
to taste
bamboo shoot slices
to taste
river shrimp
to taste
meatballs
to taste
Shaoxing wine
to taste
soy sauce
to taste
fine salt
2 g
sugar
to taste
stock
to taste
MSG
to taste
wet starch (diluted)
to taste
rendered pork fat
25 g
scallion segments
3 g
cooked ham slices
to taste
pork (3 parts fat, 7 parts lean)
to taste
fish paste
500 g
water
500 g
egg whites
250 g
wet starch (for fish paste)
200 g
MSG (for fish paste)
5 g
lard (for fish paste)
150 g
Instructions
1
Prepare the meat filling
Pork with 3 parts fat and 7 parts lean; add salt and a small amount of water, and stir in one direction until it becomes sticky. Once cooked, it has a tender texture.
2
Prepare the fish paste
Take 500 g of fish paste, add 500 g of water and 10 g of fine salt, and stir in the same direction until sticky. Then add 250 g of egg whites and 200 g of wet starch and mix well. Finally, add 5 g of MSG and 150 g of lard and stir to combine.
3
Cooking
Put the pork skin, chicken slices, pork tripe slices, bamboo shoot slices, river shrimp, and meatballs together into a pot. Add the Shaoxing wine, soy sauce, 2 g of fine salt, sugar, and stock. Bring to a boil, then season with MSG. Thicken with diluted wet starch, drizzle with 25 g of rendered pork fat, sprinkle with 3 g of scallion segments, and plate. Arrange the meatballs around the edge of the plate and top with the cooked ham slices.
