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Ingredients
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Pig's tail - 1 piece (about 300 grams)
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Peanuts - 70 grams
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Black brow beans - 70 grams
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Ginger - 2 slices
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Spring onions (sectioned) - 2 stalks
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Cooking wine - 1 tablespoon
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Water - 1 cup
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Cornstarch solution - 1 tablespoon
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Garlic - 1 clove
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Fermented bean curd - 1 tablespoon
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Light soy sauce - 1 teaspoon
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Dark soy sauce - ˝ teaspoon
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Sugar - ˝ teaspoon
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Salt to taste
Method
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Rinse both peanuts and black brow
beans then boil peanuts for 30 minutes. Add black brow bean and
boil for 10 minutes. Drain both beans and set aside.
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Chop pig's tail into pieces,
parboil for 3 minutes, drain and set aside.
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Heat 2 tablespoons of cooking oil
in a sauce pan, sauté ginger and garlic to fragrant.
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Add pig's tail and sizzle with
wine. Add fermented bean curd, sugar, light and dark soy sauce
and stir fry for 1 minute.
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Add in both beans and 1 cup of
water, bring to boil and simmer with low heat for 40 minutes
until pig's tail become tender.
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Add spring onions and cornstarch
solution to thicken sauce then dish up and serve.
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