Light Sauce Braised Dried Moth Pupae

Name: Light Sauce Braised Dried Moth Pupae
Ingredients: 150g Dried moth pupae (soak in cold water until rehydrated and soft, remove the hard shell, head and skin, slice into pieces); 100g Cooked bamboo shoots (mince finely); 100g Lean pork (mince finely); 50g Water chestnuts (peel, crush lightly); 25g Dried shrimp (soak until rehydrated); 1.5g Fine salt; 1 Egg (beat well); 2g MSG; 10g Cooked ham (mince finely); 100g Baking soda (for pickling dried moth pupae); 1.5g Minced scallion; 100g Wet starch slurry; 1g White pepper powder; 500g White stock; 15g Shaoxing wine; 100g Rendered lard (75g for stir-frying + 25g for drizzling); 25g Soy sauce

A traditional dish from Lishui, Zhejiang: dried cured pork braised with bamboo shoots, minced pork and other ingredients in a thick, slightly spicy, and savory gravy.

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Ingredients

Dried moth pupae (soak in cold water until rehydrated and soft, remove the hard shell, head and skin, slice into pieces) 150g

Cooked bamboo shoots (mince finely) 100g

Lean pork (mince finely) 100g

Water chestnuts (peel, crush lightly) 50g

Dried shrimp (soak until rehydrated) 25g

Fine salt 1.5g

Egg (beat well) 1

MSG 2g

Cooked ham (mince finely) 10g

Baking soda (for pickling dried moth pupae) 100g

Minced scallion 1.5g

Wet starch slurry 100g

White pepper powder 1g

White stock 500g

Shaoxing wine 15g

Rendered lard (75g for stir-frying + 25g for drizzling) 100g

Soy sauce 25g

Instructions

Soak and rehydrate dried moth pupae

Place the dried moth pupae in cold water to soak until rehydrated and soft. Remove the hard shell, head and skin, slice the pupae meat into pieces, and marinate with baking soda for 10 minutes. Place a wok over medium heat, add clean water, put the marinated pupae slices into the wok, cook until tender, then transfer to water to soak thoroughly to remove all alkaline taste.

Prepare ingredients

Mince the lean pork, cooked bamboo shoots, cooked ham and scallion finely separately. Peel the water chestnuts and crush lightly. Put the minced pork, minced bamboo shoots, crushed water chestnuts and dried shrimp into a bowl, add white stock, MSG, fine salt, soy sauce, Shaoxing wine and wet starch slurry, mix well and set aside.

Braise and finish

Place a wok over high heat, add 75g of rendered lard, heat to medium temperature. Pour in the mixed ingredients and starch slurry, bring to a boil. When the sauce thickens, add the rehydrated pupae slices to the wok, stir evenly with a spatula. Beat the egg in a bowl, pour into the wok and let it cook until just set, then drizzle with the remaining 25g of rendered lard. Transfer to a serving plate, sprinkle with white pepper powder, minced cooked ham and minced scallion, and serve.