Preserved vegetables such as preserved turnips, adds delicious flavours to a dish.
- 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)
- Scald the pig’s tail in a pot of boiling water for about 5 minutes. Rinse and drain.
- Cut preserved turnip into shreds then soak for at least 30 minutes. Rinse well and set aside.
- Heat some oil in a deep claypot and fry the tail, preserved turnip, lotus root and peanuts until aromatic.
- 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.
- Add the rice wine and season and thicken to taste.