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Pork Tendons, Braised and Stuffed

Mixed Meats and/or Seafoods

Pork Tendons, Braised and Stuffed
1/4 pound dried pork tendons, soaked for one hour in boiling water
1/4 pound boneless and skinless minced carp
2 Tablespoons lard
1 egg white
1 scallion, minced
2 slices fresh ginger, peeled and minced
2 Tablespoons minced Jinhua or Smithfield ham
1 sprig coriander, minced
1 Tablespoon Chinese rice wine
1 Tablespoon sesame oil
1 Tablespoon chicken fat
½ teaspoon ground black pepper
1 cup cold chicken stock
2 Tablespoons cornstarch
2 teaspoons Shao xing or another Chinese rice wine
1 teaspoon sesame oil
1. Squeeze water from soaked tendons, then slit each one partway making a pocket.
2. Mix carp, lard, egg white, scallion, ginger, ham, rice wine, sesame oil, chicken fat, and the ground pepper and divide into as many batches as there are tendons to stuff. Put them on an oiled heat-proof plate and steam for forty-five minutes or until tender. Then remove and set on a platter, and pour any liquid into a small pot.
3. Add stock and cornstarch and mx well, then bring to the boil. Stir for two minutes, then add the rice wine and the sesame oil, and stir again, then pour over the tendons, and serve.

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