Preserved Cowpea and Cured Pork Ye'er Ba (Corn Husk Wrapped)
In comparison, corn husks are readily available. I finally stopped struggling with the standard citrus leaves for Ye'er Ba and made a version with corn husks, stuffed with a preserved cowpea and cured pork filling. Preserved cowpeas (Fu Jiang Dou) are a type of pickled vegetable; 'Fu' is a method of preparation. Preserved cowpeas are often braised or stewed with meat. I tried pairing them with cured pork for the filling, and it seems pretty good...
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Preserved Cowpea and Cured Pork Ye'er Ba wrapped in corn husks. This recipe uses a savory filling made of preserved cowpeas and cured pork, wrapped in a glutinous rice dough and steamed.
Ingredients
Preserved Cowpeas (Fu Jiang Dou)
100g
Cooked Cured Pork (Larou)
150g
Minced Ginger and Garlic
to taste
Green Onions
2 stalks
Light Soy Sauce
to taste
Salt
to taste
White Sugar
to taste
Oyster Sauce
to taste
Ye'er Ba Flour (Glutinous Rice Flour)
410g
Water
360g
Corn Husks
several
Instructions
1
Step 1
Prepare the filling: 100g preserved cowpeas, 150g cooked cured pork, an appropriate amount of minced ginger and garlic, 2 green onions, an appropriate amount of light soy sauce, salt, white sugar, and oyster sauce.
2
Step 2
Soak the preserved cowpeas in clean water until rehydrated, then wash them clean.
3
Step 3
Place them in the steamer basket of a rice cooker and steam until soft.
4
Step 4
Remove from the steamer and let cool.
5
Step 5
Chop them finely and set aside.
6
Step 6
Separate the cured pork into skin, lean meat, and fat. Cut each part into small cubes.
7
Step 7
Heat the wok, add the cured pork fat, and stir-fry to render the oil.
8
Step 8
Stir-fry the fat until it is half-dry. Push it to the side of the wok, add the minced ginger and garlic to fry until fragrant, then mix with the fat.
9
Step 9
Add the chopped cowpeas and stir-fry evenly.
10
Step 10
Add the cured pork meat and skin, and stir-fry evenly.
11
Step 11
Add a small amount of water, light soy sauce, salt, sugar, and oyster sauce. Stir-fry until well mixed.
12
Step 12
Stir-fry until the liquid has evaporated, then add the chopped green onions.
13
Step 13
Stir-fry evenly, then turn off the heat.
14
Step 14
Remove from the wok and let cool for later use.
15
Step 15
Prepare the dough: 410g Ye'er Ba flour, 360g water, and several corn husks.
16
Step 16
Pour the water and the flour into a large bowl together.
17
Step 17
Knead into a dough of moderate softness and hardness.
18
Step 18
Divide the dough into 14 equal portions.
19
Step 19
Press each portion flat into a round disc and place the filling in the center.
20
Step 20
Wrap it up and seal the edges.
21
Step 21
Shape it into an oval and place it on a corn husk.
22
Step 22
Trim any excessively long parts of the corn husk and arrange them in the steamer basket.
23
Step 23
Place the steamer basket over a pot of boiling water.
24
Step 24
Cover the pot and steam for about 10-15 minutes.
25
Step 25
Turn off the heat and uncover the pot.
26
Step 26
Remove from the pot and let cool slightly.
27
Step 27
Serve while warm.
