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Steamed Pork Belly in Lotus Leaf
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- 400 g pork belly, with skin, cut in thin slices (0.3 cm)
- 10 g light soy sauce
- 10 g oyster sauce
- 1 tsp dark soy sauce
- 1 pinch white pepper powder
- 1 tsp sugar
- 1 tsp salt
- ½ tsp sesame oil
- 1 tsp Chinese rose essence wine (mei gu lu)
- 1 tsp cornflour (starch)
- ¼ tsp five-spice powder
tbsp ginger juice (see tips)
or ¼ tsp baking soda
- 1 dried lotus leaf, soaked in hot water to soften (see tips)
- 10 g fresh ginger, shredded
- 20 - 24 fresh lychee, peeled, pitted
- 700 g water
- per 1 portion
- 1669.4 kJ / 399 kcal
- 7.1 g
- 5.1 g
- 37.7 g
- 0.5 g
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