Stewed Three-Meat Medley
Prepared with pork, lamb, and chicken, this dish delivers a rich, mellow flavor with a clear broth.
Ingredients
Pork (250g cooked to 70% doneness, 250g for other uses)
500 g
Lamb (cooked to 70% doneness)
150 g
Chicken breast (cooked to 70% doneness)
100 g
Rice noodles (cut into strips)
725 g
Rehydrated daylily buds
75 g
Rehydrated wood ear mushrooms
50 g
Potato (sliced and fried until golden)
50 g
Eggs (one cracked into the lean pork bowl, one and a half for Buddha's hand rolls)
3
Star anise
7
Fine salt
7.5 g
Wet cornstarch
60 g
Lard (actual consumption as needed)
1000 g
Chicken stock
500 g
Instructions
1
Step 1
Bring water to a boil in a pot, add 250g of the fatty pork along with the lamb and chicken breast, and bring to a rolling boil over high heat. Skim off any foam, add salt and star anise, and cook until the meats are about 70% done, then remove. Braise the fatty pork in seasoned oil until golden, then deep-fry it into crispy-skin pork. Slice the lamb and chicken into pieces. Cut the rice noodles into strips.
2
Step 2
Cut the lean pork into chunks, add egg and wet cornstarch, and mix well to coat the pieces before deep-frying them into crispy pork. Deep-fry the potato slices until golden yellow.
3
Step 3
Mince the lean pork into a paste, add egg, wet cornstarch, salt, and five-spice powder, and mix into a smooth meat filling. Shape into 10 steamed meatballs, 10 fried meatballs, 10 "eyebrow" meatballs, and 10 Buddha's hand rolls.
4
Step 4
Place the crispy pork and fatty pork together in a steaming bowl, add meat broth, salt, soy sauce, scallions, ginger, and star anise, and steam for 1.5 hours. Remove and set aside.
5
Step 5
In a wok, bring the chicken stock to a boil, add all the main ingredients, the meatballs, and the rice noodles. Season with salt, soy sauce, white pepper, and minced ginger. Once boiling, skim off the foam, add MSG, wood ear mushrooms, and daylily buds, stir well, and ladle into serving bowls. Garnish with cilantro and chopped scallions, and drizzle with sesame oil.
