Ingredients
750 g (about 1.5 lbs) pork, 750 ml (about 3 cups) broth, 100 g (about 3.5 oz) preserved mustard greens.
Seasonings
150 g vegetable oil, 35 g red soy sauce, 25 g pickled red chili peppers, 25 g fermented black beans, 2 g salt.
Instructions
1. Scrape and wash the pork clean, then cook it in a soup pot until done. Remove and pat dry, then brush a small amount of dark soy sauce onto the skin. Fry the skin side in hot oil until it turns reddish-brown, then remove and soak in the soup pot until wrinkles form on the skin. Slice into pieces about 8 cm long, 4 cm wide, and 0.4 cm thick.
2. Cut the soaked red chili peppers into short sections and finely chop the preserved mustard greens; wrap each slice of meat around one chili section and 2-3 fermented black beans, rolling it into a cylinder shape, then stand the rolls upright in a steaming bowl, top with the preserved mustard greens, red soy sauce, and salt, steam in a steamer until done, then remove and invert onto a serving plate. This dish is rich but not greasy, tender but not mushy, with a savory and aromatic flavor.