Three-Piece Platter

Name: Three-Piece Platter
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Ingredients: 250 g pork liver; 25 g white sugar; 250 g pork ribs; 2 g white pepper; 4 pork brains; 25 g scallions (10g cut into segments, 15g chopped); 75 g pork fat (cut into soybean-sized dice); 50 g minced ginger; 2 walnut; 1500 g braising liquid; 1 g fine salt; 1 egg; 50 g soy sauce; 2 g MSG; 50 g vinegar; 150 g pork caul fat; 50 g flour; 1000 g sesame oil (about 100 g will be consumed); 50 g raw rice flour

A celebrated Xiangyang specialty that unites three fried dishes on one platter—crisp netted-lard liver slices, fried pork brain, and fried ribs—each presenting its own color and flavor.

1h 35m

Easy

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Ingredients

pork liver 250 g

white sugar 25 g

pork ribs 250 g

white pepper 2 g

pork brains 4

scallions (10g cut into segments, 15g chopped) 25 g

pork fat (cut into soybean-sized dice) 75 g

minced ginger 50 g

walnut 2

braising liquid 1500 g

fine salt 1 g

egg 1

soy sauce 50 g

MSG 2 g

vinegar 50 g

pork caul fat 150 g

flour 50 g

sesame oil (about 100 g will be consumed) 1000 g

raw rice flour 50 g

Instructions

Prepare the braising juice

Mince the pork liver into a paste. Cut the pork fat into soybean-sized dice. Cut the scallions — 10 g into segments and 15 g into chopped scallions. Place the scallion segments together with the soy sauce, white sugar, vinegar, and 150 g of cold water into a bowl and mix to make the braising juice.

Make the liver paste filling

Place the liver paste in a bowl. Add 25 g flour, 25 g wet starch, the raw rice flour, 1 g MSG, 0.5 g fine salt, the chopped scallions, 2.5 g minced ginger, the pork fat dice, and the walnut, then stir everything together evenly to form the liver filling. Lay the pork caul fat flat on a cutting board, set the liver filling on top, and roll it into a cylinder about 5 cm in diameter. Place it on a plate and steam over a high-heat bamboo steamer for 15 minutes. Remove, let cool, then slice diagonally into caul-fat liver slices about 0.7 cm thick.

Prepare the pork brains

Place the pork brains in a bowl, rinse in clean water, and rub gently with a bamboo skewer to remove the blood vessels. Then drop them into the pot of braising liquid and cook through. Remove, let cool, and cut into 1 cm cubes. Crack the egg into a bowl, add wet starch, flour, 0.5 g fine salt, 1 g MSG, and 2.5 g minced ginger, and whisk into an egg batter.

Prepare the ribs

Chop the ribs into 3 cm long pieces and braise them in the braising liquid until about 80 percent cooked. Remove and drain dry.

Fry and assemble the platter

Set a wok over high heat, add sesame oil and heat to about 50 percent hot. Add the caul-fat liver slices and fry for 3 minutes; once they float on the surface of the oil, lift them out with a slotted spoon and arrange them on one side of a serving plate. When the oil in the wok reaches 70 percent hot, dip the pork brain cubes one by one into the egg batter, drop them into the oil, fry for 1 minute, then push the wok off the heat and continue to fry until the cubes float and turn golden. Lift them out with a slotted spoon and arrange them on a second side of the plate. Reheat the oil in the wok to 70 percent hot, add the rib pieces and fry for 4 minutes. Lift them out with a slotted spoon, drain the oil, and arrange them on the third side of the plate. Pour out the remaining oil from the wok, place it back over high heat, pour in the braising juice and bring it to a boil, then pour it over the ribs. Sprinkle with the chopped scallions and white pepper, and serve.