| |
 Boil the pork in water to cover
until barely cooked. Remove, drain,
and coal with 1 tsp. soy sauce.
- Heat the oil in a wok over a
medium fire to very hot, 430oF
(220oC), add the pork
and deep-fry until small bubbles
appear on the skin. Remove and
let cool. Then cut into slies,
1/8 - inch (4mm) thick, leaving
some skin on each slice. Stack
the slices in a heat proof bowl,
skin side down.
- Sprinkle the star anise and
ginger over the pork. Mix together
with the rice wine, salt, and
3 tsp. of soy sauce, and pour
over the pork. Place the bowl
in a steamer and steam over boiling
water until thoroughly cooked,
about one hour.
|
| |
- While the pork steams, shell
the eggs and soak them in 1 tsp.
soy sauce for 10 minutes. Reheat
the oil to moderately hot and
deep-fry the eggs until golden
brown. Drain, let cool sightly,
and cut into halves.
- Cover the bowl containing the
pork with a serving dish turned
upside down. Invert the bowl so
the pork slides onto the dish
with skin side up. Arrange the
eggs around the pork and serve.
Note: This dish gets
its name from the eggs, which
resemble yuan pao, the
gold ingots used as money in
ancient times.
|
