Many food outlets specialising in Taiwanese cuisine definitely has this dish serve with either rice or blanched noodles and some freshly shredded zuchini and red carrots. Some will also have pickled cabbage as additional condiments.
I have come across many recipes for braising the meat with mushrooms which are very appetising but some are really oily and actually it is the fats that makes this dish delicious. Anyway, I tried preparing this braised minced meat to serve with noodles for lunch. You can prepare it a day ahead and reheat before serving with noodles or rice. The taste is better.
300 gm minced pork with fats
10 mushrooms - soaked and diced
10 red shallots - sliced finely and fry in oil till golden and crispy. Drain and set aside
3 tbsp oil
1 cup water [more if you want more gravy]
- Marinate minced pork with 1 tsp each of light soya sauce, dark soya sauce, sugar, 1 tsp sesame oil and 3 tsp cornflour.
2 tbsp each oyster sauce and light soya sauce
1 tbsp dark soya sauce
1/2 tbsp rock sugar
2 tbsp cooking wine
1/2 tsp pepper
1/2 tsp 5 spice powder
- Heat oil in wok, saute mushrooms until fragrant. Add in the seasoned minced pork. Continue frying till meat turns white or about 80% cooked. Add in seasoning ingredients, continue to fry till well mixed.
- Add in fried shallots and water. Bring it to a boil for 5-10 minutes, turn down to low heat and simmer for 1 hour until gravy is slightly till and fragrant. Dish out into a sauce pot. Reheat before serving with blanched noodles or rice.
- Serve with blanched vegetables or shredded zuchini and carrots, spring onions and shreded chillies.
- Can serve with plain noodle soup and blanched vegetables but I think to serve on top of plain white rice with some stir fried kiam chye would be tastier and delicious. Will try it next time.
This post is linked to Facebook Asian Food Fest - August 2014 Taiwan Food hosted by AlanTravelling Foodie