Licorice-flavored Mixed Meats

Mixed Meats and/or Seafoods

Licorice-flavored Mixed Meats
Ingredients:
1 conpoy, also known as dried scallop, soaked in warm water for two hours
2 Tablespoons salted fish, soaked for half hour
1 pound coarsely chopped or coarsely ground pork
1/2 to 1 teaspoon licorice powder
1/2 teaspoon sugar
1 Tablespoon mushroom soy sauce
1 Tablespoon oyster sauce
2 Tablespoons cornstarch
1 Tablespoon Chinese rice wine
1/2 teaspoon sesame oil
1/4 teaspoon ground white pepper
1/4 teaspoon five-spice powder
2 Tablespoons vegetable oil
2 Tablespoons cornstarch
Preparation:
1. Drain and shred scallop, then chop coarsely; and do likewise for the salted fish.
2. Mix pork, chopped scallop. Drain, then chop the salted fish and stir several times in one direction.
3. Then add licorice powder, sugar, soy and oyster sauces, cornstarch, rice wine, sesame oil, pepper, and five-spice powder, and continue to stir in one direction for one minute or until all is well mixed and holding together. Then shape into ten hamburger-shaped patties and dust with cornstarch.
4. Heat wok or fry pan and add the oil. Fry half the patties on medium heat on one side than the other, then drain and set on warm plate while frying the second batch. Then serve.

Flavor and Fortune is a magazine of: