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Soups and Congees
1 Tablespoon vegetable oil
1 pound crocodile meat
½ pound roasted pork belly, sliced thin
1/4 pound fresh ginseng, sliced thin
10 red dates, pits removed and discarded
5 slices fresh ginger
6 fresh Chinese back mushrooms, soaked, their stems discarded
1 whole fried bean curd stick, broken into small pieces
2 teaspoons oyster sauce
2 teaspoon thin soy sauce
2 teaspoons white rock sugar, crushed
1. Heat wok, add the oil, and the crocodile meat and the pork belly slices and stir-fry for ten minutes, then add two quarts of boiling water, reduce the heat, and simmer for half an hour or until both meats are tender and can be torn apart with chopsticks.
2. Add the rest of the ingredients and simmer another ten minutes, then serve.