Hangzhou Three Delicacies

Name: Hangzhou Three Delicacies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 150 g Rehydrated pork skin (cut into 5 cm long, 1.7 cm wide diamond-shaped pieces); 75 g Fish paste (shaped into 5 balls, poached in cold water over low heat); 75 g Cooked chicken (cut into 10 cm long, 4 cm wide slices); 75 g Cooked pork tripe (cut into 10 cm long, 4 cm wide slices); to taste Ground pork (mixed with 0.5 g salt, shaped into 5 meatballs, steamed until cooked); 150 g White stock; 10 g Shaoxing wine; to taste Soy sauce; 2 g Sugar; 1.5 g Salt (0.5 g for meatballs, 1 g for stir-frying); 1.5 g MSG; 15 g Wet starch (for thickening); 50 g Cooked pork lard (25 g for stir-frying, 25 g for drizzling); to taste Scallions (used to build the scallion base); to taste Shrimp; to taste Ham slices (placed on top at the end)

A traditional Zhejiang dish stir-fried with rehydrated pork skin, fish balls, pork balls, cooked chicken, and cooked pork tripe. It features a colorful presentation, tender pork skin, delicate meatballs, and a harmonious blend of flavors.

45 min

Easy

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Ingredients

Rehydrated pork skin (cut into 5 cm long, 1.7 cm wide diamond-shaped pieces) 150 g

Fish paste (shaped into 5 balls, poached in cold water over low heat) 75 g

Cooked chicken (cut into 10 cm long, 4 cm wide slices) 75 g

Cooked pork tripe (cut into 10 cm long, 4 cm wide slices) 75 g

Ground pork (mixed with 0.5 g salt, shaped into 5 meatballs, steamed until cooked) to taste

White stock 150 g

Shaoxing wine 10 g

Soy sauce to taste

Sugar 2 g

Salt (0.5 g for meatballs, 1 g for stir-frying) 1.5 g

MSG 1.5 g

Wet starch (for thickening) 15 g

Cooked pork lard (25 g for stir-frying, 25 g for drizzling) 50 g

Scallions (used to build the scallion base) to taste

Shrimp to taste

Ham slices (placed on top at the end) to taste

Instructions

Cutting

Cut the pork skin into 5 cm long, 1.7 cm wide diamond-shaped pieces; cut the cooked chicken and pork tripe into 10 cm long, 4 cm wide slices.

Making meatballs

Mix the ground pork with 0.5 g salt and shape into 5 meatballs, then steam until cooked. Shape the fish paste into 5 balls and poach in cold water over low heat until set.

Stir-frying

Heat a wok over high heat, add 25 g lard, add scallions, then add the pork skin, chicken, tripe, bamboo shoots, shrimp, and meatballs. Pour in the Shaoxing wine, soy sauce, sugar, white stock, and 1 g salt, bring to a boil briefly, add the MSG, thicken with the wet starch, drizzle with the remaining lard, scatter scallion segments on top, and transfer to a plate.