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Steamed Pork Wrap


Steamed Pork Wrap
2/3 pound ground pork
10 dried bean curd sheets
2 stalks green onion
2 slices ginger root
1 teaspoon baking soda
1 Tablespoon dry sherry
1/2 teaspoons salt
a pinch of white pepper
1 teaspoon cornstarch
2 Tablespoons oyster-flavored sauce
1/2 cup water
1/2 teaspoon sugar
1/2 Tablespoon cornstarch
1/2 teaspoon sesame oil
1. Place dried bean curd sheets in boiling water, add baking soda and soak until white and soft. Rinse under cold water. Drain.
2. Smash green onion and ginger with cleaver, add three tablespoons water to make green onion and ginger water.
3. Mince ground pork, stir in wine, salt, pepper, and cornstarch and onion and ginger water and mix well.
4. Place pork mixture on bean curd sheet. Wrap tightly and place it on a plate. Put plate in an electric rice cooker, add one and a half cups water and steam until the switch turns off. Remove.
5. Heat wok, stir-fry rest of the ingredients and cook until thickened. Then drizzle over the rolls and serve.

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