• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Preserved vegetables such as preserved turnips, adds delicious flavours to a dish.

Recipe Ingredient

  • 600 g pig’s tail bone (chi mei kuat) cut into sections
  • 200 g preserved turnip (tai tau choy)
  • 200 g lotus root (skin scraped clean and sliced)
  • 70 g peanuts (soaked)
  • 5 pitted red dates
  • 1 dried honey date (matt choe)
  • 1 litre water
  • 1 tbsp Shao Hsing rice wine
  • For the seasoning:
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 3/4 tsp dark soy sauce
  • 1 tsp pepper
  • 20 g rock sugar (or to taste)
  • To thicken:
  • 1 tbsp potato starch (mixed with 1 tbsp water)


  1. Scald the pig’s tail in a pot of boiling water for about 5 minutes. Rinse and drain.
  2. Cut preserved turnip into shreds then soak for at least 30 minutes. Rinse well and set aside.
  3. Heat some oil in a deep claypot and fry the tail, preserved turnip, lotus root and peanuts until aromatic.
  4. Add all the dates and the seasoning, and pour in water. Bring to the boil, cover, and reduce the heat. Simmer for 1 1/2 hours, or until meat and peanuts are tender.
  5. Add the rice wine and season and thicken to taste.

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