Minced Pork with Spinach
A Zhejiang-style dish with neatly arranged components, white tones accented by green, savory and fresh flavor, and a tender, smooth texture.
Ingredients
Spinach (picked clean, coated evenly with flour)
400 g
Pork tenderloin (chopped into a paste together with pork fat)
200 g
Pork fat (chopped into a paste together with pork tenderloin)
50 g
Egg whites
3
Clear soup
200 g
Lard
50 g
Scallions
to taste
Ginger
to taste
Sichuan peppercorn water
to taste
Sesame oil
to taste
Salt
to taste
MSG
to taste
Flour
to taste
Wet cornstarch
to taste
Instructions
1
Step 1
Pick and wash the spinach, coat it evenly with flour, and set aside. Chop the pork tenderloin together with the pork fat into a paste, add the egg whites and an appropriate amount of water, and mix the starch evenly into a batter.
2
Step 2
Put 1000g of water in a pot and bring to a boil. Dip the spinach into the tenderloin batter to coat it evenly, then drop it into the pot to blanch until cooked through, and remove.
3
Step 3
Heat oil in a pan, place the whole spinach coated with egg liquid into the pan, and pan-fry both sides until golden brown. Add an appropriate amount of clear soup and bring to a boil, then add the spinach. When the soup comes back to a boil, sprinkle in MSG and salt, thicken with a little cornstarch, drizzle with sesame oil, toss, and serve onto a plate.
