Ingredients
2000 g (about 8 cups) clear broth, 1 pig's head (about 3 kg / 6.6 lbs), 500 g (about 4 cups) okara (soybean pulp), 250 g (about 8 oz) ham, dried scallops and broth to taste.
Seasonings
100 g lard and 100 g cooking wine, 50 g sesame oil and 50 g scallions, 25 g ginger and 25 g salt, 10 g rock sugar and 10 g MSG, 3 g white pepper.
Instructions
1. Scrape the pig's head clean of any hair and wash thoroughly, then boil in water until cooked through (but not falling apart), remove the bones and cut into strips; wash the dried scallops and soak until soft; wash the ham; lightly crush the ginger; steam the whole scallions and bean curd residue until cooked, then squeeze out the excess water.
2. Heat the wok, add sesame oil, and stir-fry the rock sugar until it turns a purplish-red color, then add broth, salt, Shaoxing wine, scallions, ginger, white pepper, the pork head meat, and the dried scallop broth (with the scallops wrapped in cheesecloth). Adjust the color and seasoning, bring to a boil, skim off any foam, then transfer everything to a clay pot and steam over low heat.
3. Fry the okara in lard until crispy, then add it to the clay pot when the sauce thickens and the pork head is nearly tender; continue steaming until fully tender, then remove the dried scallops and ham before serving. This dish is rich but not greasy, with a savory aroma and a melt-in-your-mouth tenderness.