1 Braised Pork Trotters in Soy Sauce
[Ingredients]
Pork trotter ………… 1
Fine salt ………… 3 grams
Pork lard ………… 1000 grams
Yellow wine ………… 10 grams
Cornstarch (mixed with water) ………… 10 grams
Granulated sugar ………… 60 grams
Green vegetables ………… 250 grams
Monosodium glutamate ………… 1 gram
Soy sauce ………… 75 grams
[Cooking Method]
- Rinse the green vegetables thoroughly, drain, and cut into strips lengthwise. Then cut them into 6.6 cm segments.
- Remove any hair from the pork trotter, wash it clean. In a pot, add water and bring to a boil, then add the trotter and boil until partially cooked, about 1 hour and 30 minutes. Remove and wash again.
- Heat 1000 grams of pork lard in a pot until it reaches 70% heat. Fry the trotter in the hot oil, covering the pot with a lid to prevent splashing. Remove the lid when the frying sound diminishes. Fry the trotter for a few minutes, then raise the temperature and fry until the skin is crispy and golden. Immediately soak it in cold water until the skin wrinkles. Cut the trotter open with the skin facing down in a bowl, add sugar and soy sauce, steam for one hour in a steamer until tender, then remove.
- Heat the pot, add 30 grams of oil, stir-fry the green vegetables, add 2 grams of salt, and then remove and serve. Pour the original trotter juice into the pot, place on top of the green vegetables. Add MSG to the pot, use wet cornstarch to thicken to a thin sauce, add 50 grams of cooked pork lard, and pour over the trotter.
[Key Points]
- It is best to use trotters weighing 600-800 grams each.
- Do not soak the trotter in cold water for too long after frying, or the skin may peel.
[Flavor Characteristics]
The braised pork trotter is deep red with a wrinkled skin resembling crinkled gauze. It is not sticky or greasy, with a fresh and fragrant taste and tender texture.
2 Shredded Pork with Pickled Mustard Greens
[Ingredients]
Shredded pork leg meat ………… 100 grams
Shaoxing wine ………… 10 grams
Diced ham ………… 10 grams
Monosodium glutamate ………… 1.5 grams
Pickled mustard greens ………… 400 grams
Fine salt ………… 10 grams
Clear pork broth ………… 200 grams
Cornstarch (mixed with water) ………… 50 grams
Rendered pork lard ………… 100 grams
[Cooking Method]
- Wash the pickled mustard greens thoroughly, drain, and cut into 8.3 cm segments. Then cut lengthwise into 0.8 cm thick strips.
- Heat a wok until hot, add 50 grams of rendered pork lard, and heat until it reaches 80% temperature. Reduce heat to low to keep warm.
- In another wok over high heat, pour in the clear pork broth and shredded pork. Use a spatula to separate the pork strands, add Shaoxing wine, bring to a boil, and skim off any foam. Add the pickled mustard greens, bring to a boil again, then add 40 grams of rendered pork lard. Reduce heat to low, cover, and simmer for about 10 minutes until the mustard greens are tender. Increase heat to high, add fine salt and monosodium glutamate, thicken with cornstarch slurry, then drizzle with the remaining 10 grams of hot rendered pork lard. Mix well, transfer to a soup plate, sprinkle with diced ham, and serve.
[Key Points]
- The shredded pork should have a slight amount of fat.
- If pickled mustard greens are unavailable, Chinese cabbage can be used as a substitute.
[Flavor Characteristics]
This dish is tender and succulent, with a richly flavored sauce enveloping the ingredients. It is fatty yet not greasy, offering a fresh and fragrant taste.
3 Empress Dowager’s Pork
[Ingredients]
Pork belly ………… 60 grams
Green onion (tied into a knot) ………… 1
Pea shoots ………… 300 grams
Ginger ………… 2 slices
Yellow wine ………… 15 grams
Monosodium glutamate ………… 3 grams
Granulated sugar ………… 15 grams
Fine salt ………… 2 grams
Soy sauce ………… 50 grams
Pork lard ………… 75 grams
[Cooking Method]
- Rinse the pork belly with water. In a pot, add about 1500 grams of water, the knotted green onion, and ginger slices. Bring to a boil, then add yellow wine and skim off any foam. Cover and simmer for about 40 minutes until the pork is tender and crispy. Let it cool, then slice the pork into thin slices, about 10 cm long and 4 cm wide. In a pan, mix soy sauce, granulated sugar, and an appropriate amount of pork broth. Dip the pork slices until they turn red. Place them, skin side down, in a large inverted bowl, and pour the red braising liquid from the pan into the bowl. Steam over high heat for 10 minutes, then reduce to low heat and continue steaming for about 30 minutes until the pork is tender and the fat has surfaced.
- Heat a wok over high heat, add pork lard and heat until it reaches 80-90% temperature. Quickly stir-fry the pea shoots until cooked, add salt and monosodium glutamate, stir briefly, then transfer to a serving plate. Pour the braising liquid with the pork into the wok. Place the pork on top of the pea shoots. Use a sharp knife to make cuts in the middle of each piece of pork. Thicken the braising liquid in the wok with a little cornstarch slurry, drizzle with a small amount of pork lard, and pour over the pork.
[Key Points]
When stir-frying the pea shoots, use high heat and avoid overcooking to keep them tender and retain their juices.
[Flavor Characteristics]
- This dish is inspired by the meat dishes enjoyed by Empress Dowager Cixi, hence named “Empress Dowager’s Pork.”
- The dish features a deep red color, glossy appearance from the oil, tender and succulent pork resembling tofu in texture. It is rich but not greasy, complemented by the fresh and tender pea shoots.
4 Marinated Pork in Fermented Rice Sauce
[Ingredients]
Pork belly ………… 500 grams
Sichuan peppercorns ………… 3 grams
Fermented rice sauce ………… 150 grams
Star anise ………… 3 grams
Cooking wine ………… 50 grams
Cinnamon ………… 3 grams
Salt ………… 10 grams
Green onion ………… 5 grams
Sugar ………… 5 grams
Ginger ………… 5 grams
Monosodium glutamate ………… 5 grams
Water ………… 500 grams
[Cooking Method]
- Wash the pork belly thoroughly and place it in a pot. Add enough water to cover the pork and boil until it is 80% cooked. Remove from the pot, debone, and sprinkle about 5 grams of salt evenly on one side of the lean meat. Set aside.
- Pour water into a pot and add green onion knots, ginger pieces, star anise, cinnamon, Sichuan peppercorns, monosodium glutamate, 5 grams of salt, and sugar. Bring to a boil, then remove from heat and transfer the broth to a bowl to cool down.
- Mix the fermented rice sauce and cooking wine into the cooled broth. Place them in a clean cloth bag and filter out any residue to make the marinade.
- Cut the pork into three large pieces and immerse them in the marinade. Place in the refrigerator for marinating and freezing to facilitate cutting. When serving, cut the pork into small cubes, arrange on a plate, and pour the marinade over.
[Key Points]
- Ensure the pork is thoroughly cooked but not too tender. Sprinkle salt on one side of the lean meat and rub evenly. If the flavor is not sufficiently absorbed, use a bamboo skewer to make small holes for better absorption.
- Boil the broth and let it cool to infuse the flavors of the spices. Mix the fermented rice sauce and cooking wine in the cooled broth or use a clean cloth to enclose the fermented rice sauce before placing it in the broth.
[Flavor Characteristics]
This dish features a white appearance with fresh and savory flavors, enhanced by the rich aroma of fermented rice sauce. It is a traditional summer dish from Shanghai.
5 Dry-Cured Salted Pork Leg
(Ingredients and Materials)
Pork hind leg…… 3000 grams
Rice wine………. 150 grams
Saltpetre………. 50 grams
Salt…………… 500 grams
Sichuan peppercorns… 5 grams
(Cooking Method)
- Wash the pork hind leg thoroughly and trim neatly. Use a fine bamboo skewer to evenly pierce small holes all over the leg. Rub 35 grams each of salt and saltpetre on both sides of the meat, sprinkle with Sichuan peppercorns, and press firmly with clean stones in a basin.
- After one day, drain the blood, and press again. After 3 days, rub the remaining salt and saltpetre evenly on the leg meat, return it to the original basin, pour in rice wine, and press again. Turn the leg over every other day. After about 15 days, the meat will turn reddish and become fragrant. Remove it, hang it up, and air-dry for 2-3 days.
- When ready to eat, wash off the marinade on the meat, place it in a dish, steam until cooked in a steamer, remove the leg bone, press the meat with a heavy object, let it cool, then slice into pieces 6.5 cm wide and 0.65 cm thick, and arrange on a plate.
(Key Techniques)
- Use bamboo skewers to poke small holes in the pork leg to allow it to absorb flavors easily.
- Avoid using excessive saltpetre, as it can be harmful to health.
- Hang the meat in a cool, ventilated place until dried.
(Flavor Characteristics)
This dish has a bright red color, is fatty but not greasy, and can be stored for a long time without spoiling. It’s convenient and delicious to serve, making it one of Shanghai’s common cold dishes.
6 Walnut Meat Rolls
(Ingredients and Materials)
Pork tenderloin… 200 grams
Sichuan peppercorn salt… 10 grams
Walnut meat…………. 100 grams
Flour……………………. 50 grams
Egg……………………… 50 grams
Shaoxing wine……… 5 grams
Salt (fine)……………… 3 grams
Peanut oil……………. 500 grams
(Cooking Method)
- Place the walnut meat in a bowl, add 1.5 grams of fine salt, and pour boiling water over it until submerged. Soak for about five minutes, then remove and scrape off the outer skin with a small bamboo skewer. Drain well, then fry in hot peanut oil (heated to 180°C) until cooked through without letting it brown. In another bowl, crack the egg, add flour and 25 grams of water to make a batter. Cut the pork into slices 5 cm long and 3.3 cm wide, marinate with fine salt and Shaoxing wine briefly, then flatten each piece on a cutting board, coat with the batter, and place a piece of fried walnut meat on one end of each slice. Roll up into a cocoon shape.
- Heat a frying pan over high heat, add peanut oil, and heat to 170°C. Dip each meat roll into the egg batter and carefully place them in the hot oil. Fry until the batter forms a crispy crust. Remove the rolls and allow the oil temperature to rise to 190°C. Fry the rolls a second time until they turn golden brown. Remove and plate. Serve with a small dish of Sichuan peppercorn salt.
(Key Techniques)
- Drain the walnut meat well before frying.
- Maintain the oil temperature appropriately high during frying to achieve a crispy outer texture without overcooking the inside. For the second frying, the oil temperature can be slightly higher.
(Flavor Characteristics)
Golden color, crispy batter, tender meat slices, and fragrant walnut crunch.
7 Crispy Fried Pork with Aromatic Spices
(Ingredients and Materials)
Pork spare ribs… 300 grams
Salt (fine)………… 10 grams
Shaoxing wine…. 25 grams
Cinnamon stick… 3 grams
Star anise………. 3 grams
Scallion………….. 5 grams
Sichuan peppercorns… 3 grams
Sichuan peppercorn salt… 10 grams
Ginger…………….. 5 grams
Cornstarch (dry)… 25 grams
Peanut oil………. 500 grams
Mixed glutinous rice and regular rice flour… 50 grams
Egg……………….. 100 grams
(Cooking Method)
- Scrub the pork spare ribs clean and pat dry with a clean cloth. Rub fine salt and Sichuan peppercorns thoroughly over the meat surface, marinate for about four hours. Place the marinated meat in a porcelain dish, add star anise, cinnamon stick, scallion knots, ginger slices, and Shaoxing wine. Steam over high heat for about 3 hours until the meat is tender and cooked through. Remove while hot, discard the ribs, strain the broth, and remove the scallions, ginger, star anise, and cinnamon. Let it cool, then slice into pieces about 0.5 cm thick and 3.3 cm long.
- Crack the eggs into a bowl and beat them. Add mixed glutinous rice and regular rice flour, dry cornstarch, 5 grams of peanut oil, and 25 grams of water to make a batter.
- Heat peanut oil in a frying pan over medium heat until it reaches 160°C. Dip each piece of meat into the batter, ensuring it’s evenly coated, and fry them one by one until the batter forms a crispy crust. Use a slotted spoon to remove the meat from the oil. Once the oil temperature rises to 190°C, fry the pieces again until they turn golden brown. Remove and plate. Serve with a side dish of Sichuan peppercorn salt.
(Key Techniques)
- Remove the ribs while hot after steaming to facilitate easy bone removal. Allow the meat to cool before slicing to prevent it from breaking apart.
- Ensure each piece of meat is evenly coated with batter before frying to prevent them from sticking together.
(Flavor Characteristics)
Golden color, crispy outer texture, tender meat, with aromatic flavors from star anise and cinnamon. This dish can be enjoyed both hot and cold, making it a famous specialty dish from Shanghai.
8 Pepper Salt Spare Ribs
(Ingredients and Materials)
Pork spare ribs… 350 grams
Shaoxing wine…. 15 grams
Soy sauce……….. 18 grams
Monosodium glutamate (MSG)… 3 grams
Cornstarch (dry)… 30 grams
Sichuan peppercorn salt… 10 grams
Rendered pork fat… 1000 grams
(Cooking Method)
- Remove the spine from the pork spare ribs and chop them into pieces about 0.6 cm thick. Use the back of a knife to lightly pound each piece, then chop each piece into strips about 1.5 cm wide, ensuring each strip has some rib attached. Place them in a bowl, add Shaoxing wine, soy sauce, MSG, and 10 grams of water, mix well, then add cornstarch and mix thoroughly.
- Heat the rendered pork fat in a pot over high heat until it reaches 70% temperature. Fry the ribs for about 50 seconds, then remove them. Once the oil temperature returns to 70% heat, fry the ribs again until they turn golden brown and float to the surface. Remove and plate. Serve with Sichuan peppercorn salt on the side.
(Key Techniques)
- After marinating the spare ribs with seasoning, let them sit for a while to absorb the flavors before adding the dry cornstarch and mixing thoroughly.
- Fry the ribs twice: the first fry ensures they are cooked through without becoming tough, while the second fry at a slightly higher temperature gives them a golden color.
(Flavor Characteristics)
Golden color, crispy exterior, tender inside, with the fragrance of Sichuan peppercorns. This dish is a traditional Shanghai delicacy known for its flavorful combination of crispy texture and aromatic spices. It is often ordered alongside sweet and sour dishes by food enthusiasts.
9 Fengjing Braised Pork Trotter
(Ingredients and Materials)
Fengjing pork trotter… 150 grams
Monosodium glutamate (MSG)… 2 grams
Rock sugar (crystal sugar)… 50 grams
Premium soy sauce… 100 grams
Cloves… 4 grams
Shaoxing wine… 100 grams
Ginger… 5 grams
Cinnamon stick… 4 grams
(Cooking Method)
- Clean the Fengjing pork trotter, removing any hair, scrape and wash thoroughly, and remove the central bone. Blanch in boiling water to remove impurities and trim neatly.
- Place the pork trotter in a pot, add water or old broth, pour in soy sauce, rock sugar, Shaoxing wine, cloves, cinnamon stick, and ginger slices. Bring to a boil over high heat, then simmer over low heat, following the traditional method of “three times boiling, with emphasis on the broth,” ensuring the trotter is crispy on the outside and tender on the inside with a thick, flavorful broth infused into the meat.
- When ready, after boiling vigorously and thickening the broth, add MSG and remove any remnants of cloves, cinnamon, and ginger pieces. The broth should tightly coat the pork trotter and enhance its flavor. Serve sliced on a plate.
(Key Techniques)
- During the cooking process, skim off any oil film and debris to keep the trotter clean and prevent residue from sticking to the bottom of the pot.
- Ensure there is enough broth to cover the trotter adequately.
- Spices can be tied in a cloth bag and added to the pot; remove the spice bag before reducing the sauce.
- The old broth should be preserved and periodically boiled with additional ingredients to prevent spoilage.
(Flavor Characteristics)
- “Fengjing” refers to a town in Jinshan County, Shanghai, formerly known as “Bainiu Village.” Legend has it that during the Song Dynasty, a scholar named Chen served as the county magistrate in Shanyin County but was later dismissed. He retired to this area, renaming it “Qingfengjing” in honor of his integrity. Over time, it became known simply as “Fengjing.”
- “Fengjing Braised Pork Trotter” is associated with the “Ding Yixing Hotel” in this town. Around the Qing Dynasty era, during the Xianfeng period, two brothers surnamed Ding opened a hotel called “Ding Yixing” in the Zhangjiaqiao area of Fengjing. While the business was initially modestly successful, it did not satisfy their ambitions for expansion and profit. To further their business, the Ding brothers turned their attention to Fengjing pork trotters. Fengjing pigs are a famous breed known for their tender meat and balanced fat content. The brothers used a combination of Jiaxing Yao Fushun’s three sets of premium soy sauce, Shaoxing aged wine, Suzhou Guiyuanzhai rock sugar, along with cloves, cinnamon, and fresh ginger. They braised the trotters over gentle heat until tender and flavorful. The cooked trotters maintain their shape with a glossy dark red color, tender texture when hot, and aromatic deliciousness when served cold. The meat is delicate and flavorful, and the broth is rich without being greasy, making it incredibly popular and fondly known as “Ding Trotters.”
10 Golden and Silver Pork Trotter
(Ingredients and Materials)
Fresh pork hind trotter… 700 grams
Ginger… 1 slice
Shaoxing wine… 50 grams
Preserved ham trotter… 250 grams
Fine salt… 3 grams
Canned bamboo shoots… 200 grams
Monosodium glutamate (MSG)… 1.5 grams
Pea shoots… 6 sprigs
Broth… 500 grams
Scallion knot… 1 piece
(Cooking Method)
- Clean the fresh pork trotter thoroughly, split it lengthwise on the inner side (cutting deep to the bone), and blanch it in boiling water to remove any blood. Remove from water. Soak the preserved ham trotter in clear water for 5 hours, then make diagonal cuts on the skin in a crosshatch pattern, cutting halfway through the ham meat. Place the preserved ham trotter at the bottom of a container, then place the fresh pork trotter skin-side down on top. Cut the canned bamboo shoots into pieces about 2 cm long and place them on top of the fresh pork trotter. Add 500 grams of water, Shaoxing wine, scallion knot, and ginger slices. Steam in a steamer over high heat for about 2 hours until tender. Remove and discard the scallion and ginger.
- Place the cooked “golden and silver trotter” into a large pot, add broth, fine salt, and MSG. Bring to a boil, skim off any foam, then blanch the pea shoots until cooked. Pour everything, including the broth, into the large pot with the trotter.
(Key Techniques)
The preserved ham trotter should be charred over an open flame, washed clean in clear water, and then cooked to achieve a tender and excellent texture.
(Flavor Characteristics)
“Golden and Silver Trotter” refers to the golden color of the ham and the jade-like white of the pork trotter, symbolizing wealth and auspiciousness. The dish has a clear and fragrant broth, combining the flavors of preserved ham and fresh pork trotter, creating an exceptionally delicious harmony of flavors.