Jin Yu Man Tang (Golden Treasure)

Name: Jin Yu Man Tang (Golden Treasure)
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Ingredients: 300 g white tofu (cut into long strips); 30 g dried silver fish (cleaned of debris, soaked in hot water then in cooking wine to remove the fishy smell); 15 g small dried shrimp (cleaned of debris, soaked in hot water then in cooking wine to remove the fishy smell); 35 g lean pork (cut into thin strips); 30 g yellow chives (cut into sections); 15 g dried shiitake mushrooms (soaked until rehydrated, washed, and cut into thick strips); 500 g rendered pork lard (actual usage about 65 g); 200 g fresh broth; 30 g cooking wine; 6 g fine salt; 3 g MSG; 0.5 g white pepper; 10 g sesame oil

After the tofu is fried to a golden color, it is stir-fried together with silver fish, small shrimp, and shredded pork, resulting in a dish that is fragrant, tender, and silky, balancing meat and vegetables.

1h 15m

Easy

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Ingredients

white tofu (cut into long strips) 300 g

dried silver fish (cleaned of debris, soaked in hot water then in cooking wine to remove the fishy smell) 30 g

small dried shrimp (cleaned of debris, soaked in hot water then in cooking wine to remove the fishy smell) 15 g

lean pork (cut into thin strips) 35 g

yellow chives (cut into sections) 30 g

dried shiitake mushrooms (soaked until rehydrated, washed, and cut into thick strips) 15 g

rendered pork lard (actual usage about 65 g) 500 g

fresh broth 200 g

cooking wine 30 g

fine salt 6 g

MSG 3 g

white pepper 0.5 g

sesame oil 10 g

Instructions

Ingredient Preparation

Cut the white tofu into long strips. Cut the yellow chives into sections. Cut the lean pork into thin strips. Pick out any debris from the silver fish and dried shrimp, place them in half-hot water and soak for 40 minutes, then remove and squeeze dry. Add cooking wine and soak for 2 minutes to remove the fishy smell, then squeeze out the wine. Soak the dried shiitake mushrooms in cold water until rehydrated, wash, squeeze dry, and cut into thick strips; set aside for later use.

Frying the Main Ingredients

Pour pork lard into a wok and set over high heat. When the oil reaches about half-hot (50% hot), add the dried silver fish and dried shrimp and fry for 1 minute, then remove and drain the oil. Return the wok to high heat, add the white tofu, and fry until the tofu is completely golden yellow, then remove, drain, and transfer to a plate.

Combined Stir-Fry and Braise

Pour out the oil, return the wok to high heat, add more pork lard and heat, then add the pork strips and stir-fry to separate them. Add the fried tofu, silver fish, dried shrimp, and shiitake strips to the wok and stir-fry together. Add cooking wine, fine salt, and fresh broth, cover, and move to low heat to braise until the broth is fully absorbed.

Stir-Fry Yellow Chives and Serve

Heat another wok over high heat, add pork lard, and when the oil reaches half-hot (50% hot), add the yellow chives and toss evenly. Pour in the tofu and silver fish mixture, then place the wok back over high heat, add MSG and sesame oil, stir a few more times until everything is evenly combined, transfer to a serving plate, and sprinkle white pepper on top to finish.