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Bear's Paw in Brown Sauce
|Bear's Paw in Brown Sauce|
1 Bear's paw or 1 pound beef or another meat
1 Tablespoon oil
5 scallions, tied in knots
5 slices ginger root
1 pound chicken, dark meat only
3 scallops, shredded
1/2 pound pork, cut it into 10 or 12 pieces
1 Tablespoon diced ham
1/2 cup Shaoxing wine
1 Tablespoon sugar
1/4 teaspoon ground Sichuan pepper
1/4 teaspoon salt
2 Tablespoons cornstarch mixed with an eaual amount of water
1. Cut bear paw or meat into two-inch pieces and soak in warm water and covered for twenty-four hours and in the refrigerator. Change water three or four times.
2. Drain then simmer in clean water for about six hours or until tender. Change water at least once early in the cooking. Discard liquid.
3. Heat the wok, add oil and fry scallions and ginger one minute. Next add bear, chicken, scallops, pork, and ham. Fry for one minute then add wine, salt and pepper. Simmer for an hour with 1 cup water (or stock).
4. Add cornstarch mixture. Bring to boil and cook until thickened.
Serves eight to ten.