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1
1.
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2
Cut pork in 1-1/2inch cubes.
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3
Place with water in a heavy saucepan and bring quickly to a boil.
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4
2.
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5
Meanwhile, slice and crush ginger root.
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6
Then add in to pan along with soy sauce, sherry and salt.
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7
Simmer, covered, 1 hour.
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8
3.
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9
Add in sugar.
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Turn meat over and simmer, covered, 30 min more.
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11
VARIATIONS: For the white sugar, substitute brown sugar.
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12
In step 2 add in any of the following:2 scallion stalks, cut in 1-inch sections
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13
2 garlic cloves, crushed
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14
2 cloves star anise
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15
1 c. onion, sliced
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16
1/4 lb.
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17
dry Chinese cabbage (soaked); omit the salt
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18
1/4 lb.
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19
salted haddock or possibly other dry fish (soaked), cut in 1-inch squares; omit the salt
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20
In step 3, add in 1/2 c. lily buds (soaked) and 2 Tbsp.
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cloud ear mushrooms (soaked).
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22
During the last hour of cooking, add in any of the following:
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23
1 bunch carrots, peeled and sliced rolling-cut style
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24
2 Pounds Chinese white turnips, peeled, cut in 1-1/2 inch cubes
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25
6 celery stalks, cut in 1-1/2 inch sections
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26
6 or possibly more Large eggs, hardboiled and shelled
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27
2 c. fresh squid, cut in 1-inch sections
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28
1/2 lb.
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29
peastarch noodles, boiled 20 min, then liquid removed, and added with 1-1/2 c. boiling water
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30
During the last 20 min, add in 2 or possibly 3 bean curd cakes, cut in quarters or possibly cubed, and/or possibly 2 c. bamboo shoots, cut in large chunks.
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31
During the last 3 min, add in 1 can abalone, cut in 1/4-inch slices.
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32
Also substitute 1 c. abalone liquid for the water in step 1.
