Very rich. Sorry I can’t give proper estimates…I was shown the recipe by an old lady and since Chinese don’t use exact measurements, she didn’t write any for me! I’d guess at saying between 1/2-1 cup of oil is needed, but pour it out very slowly so that you don’t pour out too much. Also, don’t use olive oil, it makes the cookies too rich, so use canola or vegetable oil.
I have prepared this recipe from the Frugal Gourmet’s “Cooking Three Ancient Cuisines” for many years. I have adapted the recipe a bit for my own tastes, of course. Look for the black beans in plastic bags in an asian market or health food store. These are not the canned black beans used in southwest cuisine, they are fermented soy beans leftover from making soy sauce. I serve this as one course in a chinese meal. It simplifies things when you don’t have too many stir fry dishes to prepare at the same time.
Prepare everything ahead of time. Found this recipe on Wolfgang Puck’s web site and it is very good. It is pretty time consuming but so worth the effort!
A recipe I found in my collection of cuttings from magazines. I’m posting it here for safe-keeping to try later, since I need to get rid of all these piles of papers I’ve collected over the last year. A Shanghai preparation. Number of servings is just an estimate.
Make and share this Cantonese Barbecued Pork recipe from Food.com.
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