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Pork With Tea Leaves


Pork With Tea Leaves
1 whole three-pound crucian or another whole fish, scaled, interiors but hot the cheeks removed and discarded
1 cup green tea leaves
½ cup sliced scallions
3 slices fresh ginger, slivered
2 Tablespoons oolong tea leaves brewed in two cups boiling water, leaves taken out and set aside, the liquid reserved
1 cup uncooked long-grain rice, soaked overnight, then steamed covered for thirty-five minutes
3 Tablespoons coarsely chopped pecans
2 Tablespoons dried cranberries, each cut in halves
1 bunch Chinese chives, coarsely minced

1. Dry the prepared whole fish with paper towels.
2. Mix soaked tea leaves with scallion and ginger pieces, then mix in the nuts, dried fruit, and cooked rice, stuffing this into the cavity of the fish. Tie or skewer it closed.
3. Steam on a heat-proof platter over the boiling brewed tea for twenty-five minutes (do check after fifteen minutes and replenish with boiling water if needed). Remove and slide the fish onto a clean pre-heated platter, remove the twine or skewers and discard. Serve being sure to advise those at the table, the fish still has its bones.

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