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Pig's Brain, Oxtail, and Eggs
|Pig's Brain, Oxtail, and Eggs|
2 sets of brains from pigs
2 teaspoons cornstarch
1 teaspoon ginger juice
1 Tablespoon scallion juice
2 Tablespoons Chinese rice wine
1 Tablespoon cornstarch or sweet potato flour
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper
2 Tablespoons vegetable oil
1 oxtail cut into two-inch pieces
2 Tablespoons dark soy sauce
2 scallions, each tied in a knot
1. Soak the brains for half an hour in cold water, drain, then remove their membranes and any red tissue attached to them.
2. Mix the brains with the cornstarch, ginger and scallion juices, cornstarch, and the salt and pepper.
3. Slice, then add the brains, and put this on a heat-proof deep plate. Beat the eggs, mix with the pieces of oxtail, add the soy sauce and the scallion knots, and steam for ten minutes, before putting the slices of brains on a heat proof platter. Then steam the oxtails for another ten minutes, add them to the platter, dice the egg mixture and spread it around the meat and the brains. Then serve.