Tag Archives: 腐竹

Chinese Recipe : Pig’s stomach with Beancurd Sheet Soup



 Ingredients for Soup  
 Pig’s Stomach 1 pcs
 Water Chestnut 600g
 Ginkgo 150g
 Pork (Lean meat) 300g
 Dried Tangerine Peel 1 pcs
 White Pepper about 10 pcs
 Beancurd Sheet 150 g
 Water 9 cups
 Ingredients for washing Pig’s Stomach
 Salt  2 tbsp
 cornstarch  2 tbsp
 Oil  2 tbsp
 Ginger (pounded)
 1 slice


 A. Preparation – Wash the Pig’s Stomach

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1. Cut off the fat. Then, flip the Stomach and remove the dirt.

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2. Use 1 tbsp of salt to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.

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3. Use 1 tbsp of cornstarch and 1 tbsp of oil to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.

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4. Put Pig’s stomach into boiling water. After 2 minutes, put it into water.

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5. Scratch the outer thin layer off. Flip the Pig’s Stomach, cut the fat and rinse it. Then, flip the Pig’s stomach again.

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6. Bring water to boil with a pounded ginger. Then, boil the pig’s stomach again for 3 minutes.

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7. Put it into water and flip it again. The Pig’s stomach is ready for cooking.


 B. Cooking Method

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1. Prepare Water Chestnut 600g and Ginkgo 150g. Remove the pith of Ginkgo.


2. Put the Pork into boiling water for 1 minute.

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 3. Bring 9 cups of water with Ginkgo, Water Chestnut, Pig’s Stomach and Pork to boil.


4. Rinse and clean the Dried Tangerine peel

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 5. Put few pieces of White Pepper into Pig’s Stomach.


6.Put Tangerine Peel and the boiled ingredients into Slow Cooker. Bring water to boil over high heat. Then switch it to slow.

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7. Rinse the Beancurd Sheet. Then put it into slow cooker.


8. Boil until Pig’s Stomach soft. (around 2 hours)



Chinese Dimsum Recipe : Steamed Beef Balls with Beancurd Sheet

 Ingredients for Six balls  
 Beef 160g
 Fat Pork 20g
 Dried Tangerine peel (Soaked until soft) 1/2 piece
 Coriander 1 sprig
 Water chestnuts 1 pcs
 Beancurd sheet 1 sheet
 Baking Soda 1/2 tsp
 Sugar 1 tbsp
 Soy Sauce 1/2 tsp
 Oyster sauce 1/2 tbsp
 SHAOXING wine 1/2 tsp
 Chicken Power 1/2 tsp
 Pepper Dash
 Sesame Oil few drops
 Cornstarch 1/2 tbsp
 water 1 tbsp



 1. Slice beef and mix with 1/2 tsp of Baking Soda and 1tbsp of sugar. Marinate for about 30mins and rinse. Absorb all water.

2.Finely Chop the fat pork, Water chestnut, Coriander and  Dried Tangerine peel.


(Video shows how to slap minced meat)

3. Cut beef into small pieces. Then mince with chopped fat pork, Water chestnut, Coriander and  Dried Tangerine peel. Stir with all seasonings in single direction until sticky. Then, Slap the mixture thoroughly (see above video) and place in refrigerator. Chill for at least half day before using.


4.  Soak the Beancurd sheet until soft. Wipe it to dry.  Take the minced beef and form beef ball. Place it on top of beancurd sheet.

5. Steam on high heat for 10mins. Serve!

Chinese Recipe : Stir-fried “Beancurd Sheet” with “Potherd mustard”,”Sliced Pork” and “Dried Shrimp”


 Beancurd Sheet :  110g
 Dried Shrimp :  20g
 Potherd mustard :  80g
 Pork Collar meat  150g
 Chinese Mushroom :  6 pieces
 Preserved Turnip  (Optional) :  1 slice
 Sugar (for Potherd mustard) :   1/2 tsp
 chicken stock :   1/2 cup
 Seasoning for Pork  
 Sugar : 1/2 tsp
 Cornstarch : 1 tsp
 Light Soy Sauce 1/2 tbsp


Beancurd Sheet

Chinese Mushroom :

Dried Shrimp

Potherd mustard

1. Wash and soak “Beancurd Sheet”, “Chinese Mushroom” and “Dried Shrimp” until soft. Wash and Soak the “Potherd mustard” to reduce the salty level.

Beancurd Sheet

Chinese Mushroom


Preserved Turnip

 2. Cut the “Beancurd Sheet” into 1cm length. Shredded the “Chinese Mushroom”. Sliced the “Pork”. Cut the “Preserved Turnip” into fine long strips.

Potherd mustard

Potherd mustard

3. Press the “Potherd mustard” to reduce water. Cut it into 1cm length , mix with Sugar 1/2 tsp. Then stir-fry the “Potherd mustard” to dry without oil. Dish up and set aside.

 4. Heat the wok with oil (2tbsp). Stir-fry the “Preserved Turnip” and “Dried Shrimp”. Then, Add sliced Pork and stir-fry until the pork done.

 5. Add “Potherd mustard” and “Beancurd Sheet”. Then add chicken stock. Mix them well and let “Beancurd Sheet” to absorb the sauce.

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